CUTLETS, FILLETS, etc.
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and freed from fat, with any vegetable garnish you please, or with any sauce and purée most suitable in the cook’s eyes. A very dainty way of broiling cutlets is en papilottes—i.e., the trimmed cutlet is covered on both sides with any nice farce, such as sieved pâté de foie gras, a thick Villeroy sauce, or a purée of onions, mushrooms, etc., as you choose. Heart-shaped pieces of white paper are then oiled, the cutlets laid in, the paper folded over and tightly twisted-up at the edges, and the whole are broiled over a clear, bright fire for eight or ten minutes, and served as they are in their cases.
If at any time a cutlet has to be cooked for an invalid, the following method, though distinctly costly, may be recommended: Cut three cutlets, two rather thinner than the third, which latter must be nicely trimmed; tie the three together, and broil them over a clear, sharp fire till the outsides of the two outer cutlets are quite burnt, then lift them off, separate them, and the centre cutlet will be found just cooked to perfection, and if served at once, with a carefully boiled and very floury potato previously rubbed to snow through a clean sieve, it is difficult to suggest a nicer little dish for a convalescent. One point more regarding cutlets. Abroad mutton is almost invariably marinaded before been served as cutlets, noisettes, etc., and the reason is not far to seek. Such treatment would, however, be, with one exception, profanity for our dainty Welsh or juicy South Down mutton; but for coarser (and, low be it whispered! frozen) mutton it is an excellent plan. The usual marinade
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