One quart of the tender parts of cold game, cut into dice; one
generous pint of rich stock, one-third of a box of gelatine, one quart
of any kind of force-meat, four cloves, one table-spoonful of onion
juice, two of butter, one of flour, three eggs, one pint of bread or
cracker crumbs, salt, pepper. Soak the gelatine for one hour in half a
cupful of cold water. Put the butter in a frying-pan, and when hot,
add the flour. Stir until smooth and brown, and add the stock and
seasoning. Simmer ten minutes; strain upon the game, and simmer
fifteen minutes longer. Beat an egg and add to the gelatine. Stir this
into the game and sauce and take from the fire instantly. Place the
stew-pan in a basin of cold water, and stir until it begins to cool;
then turn the mixture into a shallow baking pan, having it about an
inch thick. Set on the ice to harden. When hard, cut into cutlet-
shaped pieces with a knife that has been dipped in hot water. When all
the mixture is cut, put the pan in another of warm water for half a
minute. This will loosen the cutlets from the bottom of the pan. Take
them out carefully, cover every part of each cutlet with force-meat,
and set on ice until near serving time. When ready to cook them, beat
the two eggs with a spoon. Cover the cutlets with this and the crumbs.
Place a few at a time in the frying basket, and plunge them into
boiling fat. Fry two minutes. Drain, and place on brown paper until
all are cooked. Arrange them in a circle on a hot dish. Pour mushroom
sauce in the centre, garnish with parsley, and serve. Poultry cutlets
can be prepared and served in the same way.


Cutlets a la Duchesse.

Two pounds of Lamb, mutton or veal cutlets, one large cupful of cream,