o as not to increase materially the thickness
of the fillet; fasten the opening of each with a wooden toothpick. Saute
these fillets for fifteen minutes; glaze them as directed in last
recipe; arrange them in a circle, with a pyramid of tiny potato balls in
the centre. Pour rich brown sauce round.

_Mutton Cutlets a la d'Uxelles._--Cut some cutlets from the neck of
mutton, leaving two bones to each, trim very carefully, remove the upper
part of one bone, split the cutlets without separating them at the bone,
spread some thick d'Uxelles sauce[90-*] inside, fold the cutlets
together, run a toothpick through them, and broil for four minutes on
each side over a hot fire. Have a layer of chopped mushrooms stewed in
butter in the dish, lay the cutlets on it, pour over some d'Uxelles
sauce, and garnish with truffles, cut in very thin circles.

_Mutton Cutlets a la Milanais._--Take six cutlets from a neck of mutton
("French chops," many butchers term them), mix equal quantities of
grated Parmesan cheese and cracker meal. Dip the cutlets into rich thick
brown sauce,[90-[+]] then into the cracker and Parmesan; shake off loose
crumbs; dip them now into beaten egg in which a little salt and very
finely chopped parsley and chives have been mixed, and then dip them a
second time in the Parmesan and bread crumbs; drop them into a kettle of
very hot fat; in four minutes they will be done. Do not fry more than
four at a time, as too many cool the fat. Dish them in a circle with
spaghetti dressed with Parmesan in the centre.

It seems to me just here that before giving further recipes for fried
articles I had better make sure that all my readers understand the
process of frying in deep fat. I have used the word _saute_ too, and
although no doubt both these processes are familiar to most readers who
would be likely to practise "Choice Cookery," for those who are not
adepts many of the recipes would be impossible to execute. Frying, once
understood, is so easy a process one wonders that so few should excel in
it. To those who are not sure of themselves I recommend practice. A
couple of hours' practice and careful observance of rules will enable a
bright woman to fry successfully.

For this practice you may prepare several different articles and fry one
after the other--one or two very soft and creamy croquettes, one or two
breaded articles, especially such as are dipped in thick sauce before
being crumbed, etc.

The principle on which