249 KITCHCN AND COOKERY Wipe the meat, trim off all superfluous fat, chop the bones short, and scrape the ends free from skin and fat. Cut the ham the shape and size of the cutlet. Cut out some cutlet-shaped pieces of fools- cap paper, large enough to wrap a cutlet in. Brush these over with warmed butter. Put a slice of ham on one half of paper ; on this put a cutlet ; cover this with the second piece of ham. Fold the edges of the paper well together so that no gravy can escape from the paper. Lay these paper cases on a greased baking-tin and bake them in a moderate oven from ten to fifteen minutes, according to the thickness of the cutlet. Serve them in the papers on a hot dish. Fillets of fish cooked in this manner are excellent, but omit the ham. LAMB CUTLETS A LA PRESIDENT (Cold) Required : One and half pound of best end of neck of lamb. A small tin of pat6 de foie gras. Four ounces of cooked tongue. Half a pint of aspic jelly. Quarter of a pint of peas, fresh or preserved. The whites of two eggs, hard-boiled. Salad. Cut the lamb into neat, small cutlets, wrap each in a piece of thick white buttered paper, and lay them on a dish in a moderate oven and cook them from eight to ten minutes. Then take off the papers, and with a sharp knife slit through each cutlet so that one side of the meat can be raised from the other. Into this pocket lay a thin slice of tongue and foie gras ; lay the cutlets on one dish, place a second one over them, with weights on it ; leave them until cold. Then trim them neatly. Have ready some tin cutlet moulds, coat the top of each with a little aspic jelly, and place a ring of peas round the edge. Sprinkle the cutlets with salt and pepper. Lay one in each mould, fill up the moulds with warmed aspic jelly, and leave them until the latter is set. Then dip the moulds into warm water for a second and turn the cutlets carefully out. Stamp out some fancy shapes of white of egg; and arrange them in some pretty design on each cutlet. Brush each with a little Warmed aspic to keep them in position. Arrange the cutlets on a nice bed of salad mixed with any good salad dressing. N.B. — If preferred, omit the decoration of white of egg ; and if peas are not obtainable a few tiny sprigs of parsley or chervil could be set in the aspic to give a pretty colour effect. Mutton can be used in place of lamb. The cutlets will then take a little longer to cook. TIMBALES OF MUTTON Required : Half a pound of cold mutton. Two tablespoonfuls of fresh crumbs. One egg and one extra yolk. Two teaspoonfuls of chopped parsley. Two teaspoonfuls of chopped shallot or onion. Half an ounce of butter. About half a gill of strong stock. Three ounces of boiled macaroni. Salt and pepper. Thickly butter some plain dariole moulds or small cups. Cut the macaroni into thin rings. Press these firmly on to the butter on the tin so that it is evenly lined with rings of macaroni. Pass the mutton through a mincing machine, or chop it finely ; mix with it the crumbs and parsley. Melt the butter and fry the shallot in it till it is a pale brown, then add it to the meat. Beat up the egg and extra yolk, mix them with the stock, and strain them into the other ingredients. Mix all thoroughly together. Season carefully. Then press the mixture carefully into the tins, taking care not to disturb the macaroni decoration. Press the mixture well down, cover the tops with a greased paper, and steam them gently for about half an hour, or until they feel firm when pressed with the finger. Turn them carefully on to a hot dish and pour some good sauce round. N.B. — If time is an object, use one large plain mould instead of several small ones, as it v/ill be easier to line with macaroni. SMALL HAM SOUFFLES (Cold) Required : Half a pound of lean cooked ham. Quarter of a pint of brown sauce. One and a half gills of melted aspic. Salt, pepper, nutmeg, and mace to taste. Quarter of a pint of cream. Chillies or truffle for decoration. Chop the ham, then pound it in a mortar, adding as you do so the brown sauce. Next rub all through a sieve. Whisk the melted aspic jelly until it begins to set, then stir it into the ham mixture. Season it to taste with salt, pepper, ground nutmeg, and mace. Whip the cream until it will just hang on the whisk, stir it into the mixture, whisking it for about five minutes. Have ready some small souffle cases, tie a band of foolscap paper round each, coming about an inch higher than the top of the case. Put in the mixture. Arrange a star or other pretty design cut from truffle or chiUi in the centre, then pour in a little melted aspic. It should be about a quarter of an inch deep or less. Leave it until set. Then slightly wet the outside of the band of paper and carefully draw it off each souffle. If using paper souffle cases, drop them into some clean ones if the outsides are at all marked. N.B. — If liked, use instead of the small souffle cases one large china case and set all the mixture in it. When ready to serve, the china case may be slipped into a plated one or not as desired. . If preferred, the decoration may be of tiny sprigs of chervil, or even parsley, a touch of colour being given by fancy shapes of tomato skin or beetroot.
