After the patties the lamb cutlets. And, mind you, they are to be
fried, not broiled. Season them well with salt and pepper, and fry in
a little butter over a brisk fire till browned on both sides. Then
drain off the butter and baste them with just a little Madeira wine.
Dress the cutlets in a circle and pour into the centre a Madeira sauce
with mushrooms. This you make by heating half a pint of any good
stock, adding to it a gill of Madeira, thickening it with a little
flour braided with butter, and adding at the last a dozen mushrooms
that have been minced and fried moderately in a little butter. You
may use sherry instead of the Madeira for basting the cutlets and for
the sauce if you like. And also you may use the tinned instead of
fresh mushrooms if you prefer to do so. For fresh mushrooms may not be
any too plenty just now, and consequently are a thought expensive.
Still, they're quite worth the price.
And now that the "law's off" probably hereabouts on quail, you will
find them in pretty good condition. Indeed, they are so good that I
hope you will just have them broiled after salting a bit, and pin your
faith to their own delicious flavor to give delight to your guests.
Have them served on toast, if you must, that has been slightly
buttered, but forget to serve any jelly with them.
I've told you elsewhere all about tomatoes stuffed with celery and
mayonnaise, so I won't go into particulars this time. But tomatoes
will not be with us at the prices for which we can now get them a
great while longer, and celery is remarkably good in quality and low
in price. So there's a good broad hint for you.