CUTLETS

Wairarapa Times-Age, 19 October 1939, Page 10

CUTLETS

SOME TASTY DISHES. TRY THESE CUTLET DISHES. Indian Cutlets Take 4 cooked mutton cutlets, 1 gill curry sauce, Joz gelatine, 3° z butter, 1 tomato. Heat the sauce, add the gelatine, and when melted stir it into a basin and leave until cold. Mask one side of the cutlets with the sauce. Place them on a wire rack, and when set decorate them with a little chopped aspic jelly, then put a cutlet frill on each bone. Garnish with chopped jelly, sprigs of parsley, and crescents of beetroot. The cutlets can also be arranged round a mound of potato salad or Russian salad. Nut Cutlets Take Jib nuts, Jib cooked potatoes, mixed herbs, cayenne pepper, salt, a little milk, flour, butter. Pound the nuts well. Take a sufficient quantity of peeled, cooked potatoes to bind the mixture. Add the freshly-chopped herbs, and season with aayenne pepper and salt to taste. Form into small cutlet shapes, brush Tver with a little milk, and dredge vith flour. Fry in butter. Serve on a bod of spinach or accompanied by cucu'mber, or tomato salad with French dressing. These cutlets may also be served cold with lettuce salad. Veal Cutlets Italienne Take IJlb best end neck of veal, 1 egg, loz vermicelli, dripping, loz breadcrumbs. FOR THE SAUCE: Joz butter or margarine, J pint peeled potatoes (tinned), 1 tablespoonful minced onion, J gill stock, sprig parsley and thyme, seasoning, 1J dessertspoonfuls, loz vermicelli. Have the chine bone removed from the best end of neck of veal and cut it into cutlets, scraping the meat from the end of the bones and trimming the cutlets into shape. Season them and brush with beaten egg, then coat them with a mixture of breadcrumbs and one ounce of vermicelli crushed as finely as possible. Fry the cutlets in hot dripping and serve in a semicircle with the sauce poured at one side. TO MAKE THE SAUCE: Melt the fat in. a saucepan and cook the onion in it for a few minutes without browning it. Draw the pan aside and add the tomatoes with the liquor, also sprig of. pmrsley and thyme and the stock. Cook them gently till tender, then rub through a sieve. Thicken the sauce with the flour, smoothed in a litHe water; boil it for a few minutes, aerason it, and add the remaining ounce of vermicelli. The latter should have been previously cooked in slightly salted boiling water until tender. | Lobster Cutlets. Take 2 cupfuls broken lobster meat (tinned or boiled), 1 cupful thick white sauce, -J cupful crumbled bread, J teaspoonful salt, 1 teaspoonful lemon juice, 1 tablespoonful minced parsley, 2 eggs, slightly beaten, dry breadcrumbs. dash of paprika. Prepare the white sauce, mix in the lobster and crumbled bread, add. salt, lemon juice, parsley and paprika, mix-’ ing all well together. Allow to cool, and when stiff enough to handle mould into cutlets, dip in egg, then in crumbs; fry in hot, deep fat for about two minutes or until golden brown. Serve on a hot dish.