Prepare twelve cotelettes as before, but cook them rather underdone,
have ready the preparation of onions as for cotelettes à la Provençale
(No. 701), with a spoonful of French mustard added, cover the cotelettes
all over with it about a quarter of an inch in thickness, egg,
bread-crumb, and fold each one in a piece of pig’s caul to keep its
shape, put a little oil in the sauté-pan, lay in the cotelettes, put it
over the fire for two or three minutes, then in the oven to give them a
good colour, if not sufficient colour pass the salamander over, take
them out, lay upon a clean cloth to drain, dress in crown upon a border
of mashed potatoes, and serve with a demi-glace (No. 9) round.
No. 773. _Filets de Porc à l’Hanoverienne_.
Procure four small fillets of pork from under the loins, take off all
the skin and beat them flat, lard neatly with fine bacon as for a
sweetbread, cover the bottom of stewpan with thin slices of bacon, two
onions in slices and a little parsley, thyme, and bay-leaf, lay the
fillets over, add about a pint of stock, stand it over the fire five
minutes, then put it in the oven; when done they will be quite tender,
glaze and salamander a nice colour, place them on a clean cloth to
drain, and cut each fillet in halves, dress upon a border of mashed
potatoes in crown, have ready some very white stewed choucroute (No.
116), which dress in pyramid in the centre, put twelve spoonfuls of
brown sauce in a stewpan with four of consommé, a small piece of glaze,
and a little powdered sugar, reduce till rather thick, sauce round and
serve. Your choucroute must be very white.
Fillets of pork may also be served with dressed spinach (No. 106), ditto
endive (No. 119), sauce tomata (No. 37), Robert (No. 28), or Indienne
(No. 45).
No. 774. _Escalopes de Porc à la Lyonnaise_.
Procure four fillets from the loin as in the last, but do not lard
them, cut them into pieces the size and shape of a fillet of fowl, egg,
bread-crumb, and fry in clarified butter, dress in crown on your dish,
sauce over with a brown Soubise (No. 48), sprinkle bread-crumbs over,
salamander and serve.
Escalopes may also be served with any of the sauces as served with the
cotelettes.