Macedoine of Vegetables, consisting of Carrot, Potato,
Cauliflower, Peas, Green Haricots, French Beans,
Beetroot, Cucumber, all of which must be neatly
cut in equal sizes, and carefully boiled in separate
water, washed in cold water after, " to preserve the
colour."
Half a pint of thick Mayonnaise Sauce.
Pepper and Salt✪ Cutlets Chaudfroid a la Russe.
* For detailed directions how to cut and trim cutlets, see
Mutton Cutlets k la Soubise, page 86.
ENTREES.
81
The cutlets must first be cut, a bone to each
cutlet, and not very much trimmed, then braized
for an hour (in the oven is best) till the meat is
quite tender ; take them out and press them until
cold, when each cutlet should be very neatly
trimmed, and dipped in the glaze until they have
a smooth glace appearance. ISText chop the aspic,
cutting from it first a few croutons to arrange
round the cutlets. Put the chopped aspic on the
dish, arrange the cutlets, and fill in the centre
with the macedoine, which should previously be
well stirred into the Mayonnaise sauce, leaving
the beetroot to add at the last, as it discolours
the other vegetables. This entree can be varied
or ornamented, according to taste, with cut cu-
cumber, small frills, etc.
Cutlets a rEpicurienne.
Ingredients,
Best end of a neck of Mutton.
One Onion.
Pepper and Salt.
One dessertspoonful of Vinegar.
Two tablespoonfuls of Salad Oil.
Half a pint of Stock.
A little Glaze.
Two ounces of Butter.
Some chopped Mushrooms✪ Cutlets a l'Epicurienne.
Trim the cutlets, lay them round in a saute-pan^
put in one ounce of butter, cover them with the
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tliGH-CLASS COOKERY.
onion cut in slices, sprinkle over them some pepper
and salt, and pour over all the stock, oil, and
vinegar. Stew gently for about half an hour, take
out the cutlets, glaze them, strain the sauce and
reduce it ; dish the cutlets on a border of mashed
potatoes with the chopped mushrooms in the
centre, and sauce poured round.
Cutlets a la Milanaise-
Ingredients.
Strips of Tongue, j
Strips of Truffles. > Equal quantities of each.
Strips of Macaroni. ;
One gin of White Sauce.
Best end of a neck of Mutton.
One gill of Brown Sauce.
One Egg.
Bread-crumbs✪ Cutlets a la Milanaise.
Trim the cutlets, egg and bread-crumb them,
and fry them in butter. Dish them on a border
of mashed potatoes. Stir the tongue, truffles, and
macaroni into the white sauce, and serve in the
centre of the cutlets ; pour the brown sauce
round, and serve.
Mutton Cutlets a la Proven9ale.
Ingredients.
Three pounds of the best end of a neck of Mlittoli.
Half a pint of White Soubise Sauce.
teNTKEES.
83
Six Mushrooms (chopped fine).
One Shalot „
One small Onion „
Half a Clove Garlic (whole).
One tablespoonful of chopped Parsley.
Yolks of four Eggs.
Pepper and Salt, to taste.
Brown Bread-crumbs.
One teaspoonful of Parmesan (grated)✪ Mutton Cutlets a la Provencale.
Page 27 · 5 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Macedoine of Vegetables, consisting of Carrot, Potato, Cauliflower, Peas, Green Haricots, French Beans, Beetroot, Cucumber, all of which must be neatly cut in equal sizes, and carefully boiled in separate water, washed in cold water after, " to preserve the colour."
Half a pint of thick Mayonnaise Sauce. Pepper and Salt.
* For detailed directions how to cut and trim cutlets, see Mutton Cutlets k la Soubise, page 86.
The cutlets must first be cut, a bone to each cutlet, and not very much trimmed, then braized for an hour (in the oven is best) till the meat is quite tender ; take them out and press them until cold, when each cutlet should be very neatly trimmed, and dipped in the glaze until they have a smooth glace appearance. Next chop the aspic, cutting from it first a few croutons to arrange round the cutlets. Put the chopped aspic on the dish, arrange the cutlets, and fill in the centre with the macedoine, which should previously be well stirred into the Mayonnaise sauce, leaving the beetroot to add at the last, as it discolours the other vegetables. This entree can be varied or ornamented, according to taste, with cut cucumber, small frills, etc.
Cutlets a rEpicurienne.
Ingredients,
Best end of a neck of Mutton.
One Onion.
Pepper and Salt.
One dessertspoonful of Vinegar.
Two tablespoonfuls of Salad Oil.
Half a pint of Stock.
A little Glaze.
Two ounces of Butter.
Some chopped Mushrooms.
Trim the cutlets, lay them round in a saute-pan, put in one ounce of butter, cover them with the
G
8^
onion cut in slices, sprinkle over them some pepper and salt, and pour over all the stock, oil, and vinegar. Stew gently for about half an hour, take out the cutlets, glaze them, strain the sauce and reduce it ; dish the cutlets on a border of mashed potatoes with the chopped mushrooms in the centre, and sauce poured round.
Cutlets a la Milanaise-
Ingredients. Strips of Tongue, j
Strips of Truffles. > Equal quantities of each.
Strips of Macaroni. ;
One gin of White Sauce.
Best end of a neck of Mutton.
One gill of Brown Sauce.
One Egg.
Bread-crumbs.
Trim the cutlets, egg and bread-crumb them, and fry them in butter. Dish them on a border of mashed potatoes. Stir the tongue, truffles, and macaroni into the white sauce, and serve in the centre of the cutlets ; pour the brown sauce round, and serve.
Mutton Cutlets a la Proven9ale.
Ingredients.
Three pounds of the best end of a neck of Mutton. Half a pint of White Soubise Sauce.
teNTKEES.
Six Mushrooms (chopped fine).
One Shalot „
One small Onion „
Half a Clove Garlic (whole).
One tablespoonful of chopped Parsley.
Yolks of four Eggs.
Pepper and Salt, to taste.
Brown Bread-crumbs.
One teaspoonful of Parmesan (grated).
Records on this page
Rissoles de VolailleCutlets Chaudfroid a la RusseCutlets a l'EpicurienneCutlets a la MilanaiseMutton Cutlets a la Provencale