Recipe For Cooking Cutlets Of Beef Forcemeat And Macaroni Ragout

1/2 lb. of raw lean fillet of beef. 2 tablespoonfuls of butter. 1/4 lb. of lean cooked ham or pickled tongue. 1/2 teaspoonful of salt. 1/2 teaspoonful of paprika. 4 ounces of panada. 3 raw eggs. 2 tablespoonfuls of thick brown sauce.

With a pestle pound the raw and cooked meat in a mortar; add the panada, sauce and butter, and pound again; then, when thoroughly blended, add the seasoning and eggs and pound and mix once more; then press through a purée sieve, scraping the mixture from the under side of the sieve. With pastry bag and tube press the forcemeat into small well-buttered cutlet tins (fifteen will be needed) and smooth the surface with a knife wet in boiling water. Set the moulds on folds of paper or a trivet, in a shallow baking pan, add water at the boiling point to cover the bottom of the moulds and poach in the oven about twenty minutes. Unmould and dispose on a border of hot mashed potato, first masking alternate cutlets by dipping them in hot and well-reduced tomato sauce. Fill the centre with macaroni ragout and sprinkle with fine-chopped parsley.

Macaroni Ragout

Reheat a cup of cooked macaroni, half cup of cooked ham or tongue, cut in juliennes, and a dozen cooked mushroom caps in a rich tomato sauce.