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Lamb Cutlets en Concombre. Trim and cut six lamb cutlets three quarters of an inch thick, flatten them a little to make them of equal size and thickness; flour them, and sauté them in butter five minutes. The fire must be sharp, because they must be a nice brown on both sides.
Pour over the top 1/2 cup of cream sauce and cover with fine bread-crumbs. Set in the oven to brown and serve hot with tomato-sauce. Swedish Stewed Chicken. Cut a spring chicken in pieces at the joints; season with salt and pepper and sauté in hot butter. Add 2 cups of cream sauce, 1/2 cup of boiled rice, some chopped parsley and bits of butter. Let stew slowly until the chicken is very tender.
Flatten into cakes and sauté in butter, or place on a buttered tin with a small piece of butter on the top of each and bake in a hot oven until golden brown. Butter well a deep baking dish, holding a quart or more. In the bottom place a layer of potatoes, sliced thin, then a layer of corn, using one-half the contents of a can.
So- and-so, and Lord What-dye-call-him: I ask you to meet a saute de foie gras, and a haunch of venison." "I will most certainly pay them my respects. Never did I know before how far things were better company than persons. Your lordship has taught me that great truth."
Beets, Sauce Piquant. Stuffed Tomato Salad, Boiled Dressing. Cream Jelly. Onion Soup. Beefsteak a la Henrietta Saute Potato Balls, Mashed Turnips. Cheese Salad. Coffee Sponge. Corn and Chicken Soup. Braised Fowl, Chestnut Stuffing. Honeycomb Pudding, Creamy Sauce. Coffee. Brown Soup with Macaroni Rings. Creamed Mushrooms. Roast Leg of Veal. Mashed Potatoes. Brussels Sprouts with Celery.
But like the worthy epicure that he was, Savarin reserved his highest flights of eloquence for such rare and toothsome viands as the Poularde fine de Bresse, the pheasant, "an enigma of which the key-word is known only to the adepts," a sauté of truffles, "the diamonds of the kitchen," or, best of all, truffled turkeys, "whose reputation and price are ever on the increase!
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