Very few entrÉes are made of pork, the cotelettes being the principal; they require a sharp high-seasoned sauce; the small pork only can be used.

No. 768. Cotelettes de Porc À l’Indienne.

Cut twelve cotelettes from a neck of pork, similar to the manner directed for mutton cotelettes, only you will be able to cut four cotelettes without bones, by cutting a cotelette from between the rib-bones, as they require little or no beating, you cut them from the neck of the same thickness you require your cotelettes, egg and bread-crumb and fry them a nice colour in clarified butter; they require to be well done, for underdone pork is very unwholesome; dress in a crown upon a border of mashed potatoes, and serve with a sauce À l’Indienne (No. 45) under them; if for a dinner of any importance omit the cotelettes without bones, using two necks to obtain the quantity.

No. 769. Cotelettes de Porc sauce remoulade.

Prepare and dress the cotelettes as above, and proceed as for the mutton cotelettes, sauce remoulade (No. 717).

Pork cotelettes are also served with their original sauce Robert (No. 28), sauce piquante (No. 27), au jus d’Échalotte (No. 16), or poivrade (No. 33) over, and with a sauce tomate (No. 37) beneath them; the cotelettes require glazing, especially where the sauce is served under them.

No. 770. Cotelettes de Porc À la Siamoise.

Prepare twelve cotelettes as before, dress them on your dish, and have ready the following sauce: peel forty button onions, then put half a teaspoonful of sugar in a stewpan, and place it over the fire; when melted and beginning to brown, add two ounces of butter and the onions; keep tossing them over the fire until they get rather brown, add a pint of brown sauce (No. 1), and half the quantity of consommÉ; let boil on the corner of the stove till the onions are done, keeping it well skimmed, the onions must be tender but not broke, take them out carefully with a colander spoon and place them in a clean stewpan; reduce the sauce till it adheres to the back of the spoon, add a tablespoonful of French mustard, and pass it through a tammie over the onions; have also twenty little balls the size of marbles, cut from some gherkins, which put in the sauce, warm altogether, but do not boil, dress the onions and gherkins in the centre, sauce over and serve.

No. 771. Cotelettes de Porc À la Bolognaise.

Prepare twelve cotelettes as before, but mixing some grated Parmesan cheese with the bread-crumbs, and frying them in oil; then cut eighty pieces of blanched macaroni (No. 130), about three quarters of an inch long, with twenty pieces of cooked ham or tongue, and twenty mushrooms the same size as the macaroni; put them into a stewpan, with two spoonfuls of tomata sauce (No. 37), and a piece of glaze the size of a walnut; place over the fire and when quite hot add two ounces of grated Parmesan, and two of grated Gruyere cheese, mix well together by shaking the stewpan round, season with a little salt, pepper, and cayenne, if approved of, and pour in the centre of your cotelettes, which glaze and serve with nearly half a pint of demi-glace (No. 9) poured round and over the garniture.

No. 772. Cotelettes de Porc À la Jeune France.

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.

No. 775. Langue de Porc demi salÉ.

Have three fillets of pork larded, and braise as (No. 773), and cut each fillet in halves to make six pieces, boil also three small pigs’ tongues, split each one in half, skin and trim nicely, make a border of mashed potatoes on your dish, upon which dress the fillets and tongues alternately in crown, glaze lightly and serve with a sauce tomate (No. 37).

Pigs’ tongues may be dressed in the same manner as calves’ or sheep, but they are not such delicate eating.