. Recherché entrées : a collection of the latest and most popular dishes. cutlet-shaped mould (you will need 8or 10 of these). Put a table-spoonful of the preparedfarce in the centre of each piece of caul, spread out thefarce, now put a chicken fillet on top of this, then a fewchopped and broiled mushrooms, a thin slice of truffle,and finish up with a further layer of farce. Fold in the pigs caul, press the whole lightly into themoulds, so as to obtain correct cutlet shapes. Beat upan egg, add to it an ounce of liquid butter, also a tea-spoonful of chopped parsley, mix thoroughly, coat thecu
. Recherché entrées : a collection of the latest and most popular dishes. cutlet-shaped mould (you will need 8or 10 of these). Put a table-spoonful of the preparedfarce in the centre of each piece of caul, spread out thefarce, now put a chicken fillet on top of this, then a fewchopped and broiled mushrooms, a thin slice of truffle,and finish up with a further layer of farce. Fold in the pigs caul, press the whole lightly into themoulds, so as to obtain correct cutlet shapes. Beat upan egg, add to it an ounce of liquid butter, also a tea-spoonful of chopped parsley, mix thoroughly, coat thecutlets with this, then dip in fresh bread-crumbs. En-deavour to keep the cutlets in neat shapes whilst crumb-ing. Fry them in hot butter to a nice colour, dish up on anarrow border of mashed potatoes, fill up the centre withbroiled morilles or fresh mushrooms, and serve with demi-glace sauce. Suprfemes de Volaille h, la Mirette. ?f^ (Chicken Fillets, Mirette style.) Remove the breasts from two fine chickens, skin thefillets and lard them ; place them in a saute-pan with. TIMEALE DE A LA PASQUAL. (/l. I33.)
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
