Chaudfroid Of Mutton Cutlets
|Mirepoix||1 Cup (16 tbs)|
|Bechamel sauce||1⁄3 Pint|
|Tomato sauce||1⁄2 Pint|
Braise the neck as directed for Braised Mutton Cutlets.
When cold, cut into neat cutlets and remove all the surplus fat.
Season on both sides with salt and pepper.
Cover one side of the cutlets with a thin layer of liver farce.
Carefully dissolve the gelatine in 2 tahlesp.
cold water and divide equally between the Bechamel and tomato sauces, which should be warm when the gelatine is added.
Cool the sauces slightly, then coat the covered sides of the cutlets, making 1/2 red and the other 1/2 white.
Leave in a cool place until set, then arrange in a circle in alternate colours and place a frill on each cutlet.
Serve with dressed salad in the centre.