After the patties the lamb cutlets. And, mind you, they are to be fried, not broiled. Season them well with salt and pepper, and fry in a little butter over a brisk fire till browned on both sides. Then drain off the butter and baste them with just a little Madeira wine. Dress the cutlets in a circle and pour into the centre a Madeira sauce with mushrooms. This you make by heating half a pint of any good stock, adding to it a gill of Madeira, thickening it with a little flour braided with butter, and adding at the last a dozen mushrooms that have been minced and fried moderately in a little butter. You may use sherry instead of the Madeira for basting the cutlets and for the sauce if you like. And also you may use the tinned instead of fresh mushrooms if you prefer to do so. For fresh mushrooms may not be any too plenty just now, and consequently are a thought expensive. Still, they're quite worth the price.
And now that the "law's off" probably hereabouts on quail, you will find them in pretty good condition. Indeed, they are so good that I hope you will just have them broiled after salting a bit, and pin your faith to their own delicious flavor to give delight to your guests. Have them served on toast, if you must, that has been slightly buttered, but forget to serve any jelly with them.
I've told you elsewhere all about tomatoes stuffed with celery and mayonnaise, so I won't go into particulars this time. But tomatoes will not be with us at the prices for which we can now get them a great while longer, and celery is remarkably good in quality and low in price. So there's a good broad hint for you.
That wine ice cream which I have recommended is truly a delightful confection. You have a pint of moderately rich cream, and you add to it the yolks of five eggs and three tablespoonfuls of sugar, and then you heat it just a trifle. Next you stir in a gill of white wine, and then you freeze it. When quite frozen stir into it some chopped preserved cherries. Then turn the cream into a mould packed in ice to set till time for serving, when it is to be turned out on a cold dish. Doesn't that sound as if it would be worth a trial?
You see I've simply said grapes in the menu because, as far as that fruit is concerned just now, it is a case of paying your money and taking your choice.