The garnish, with some of the sauce, should be
served in the dish with the cutlets ; the remainder
of the sauce served separately in a boat.
117
THE DUDLEY RECIPES
MUTTON CUTLETS PROVENCALE
TRIM ten to twelve small mutton cutlets in the
usual way ; oil them slightly with salad oil ;
broil them on one side only and put them on a
dish to get cold. Season the cutlets with pepper
and salt. Spread the cooked side thickly with
puree a la Provengale ; cover with a mixture of
breadcrumbs and Parmesan cheese. Put one ounce
of butter✪ Mutton Cutlets Provençale in a saute pan ; when hot, lay in the
cutlets raw side downwards ; baste the surface
with oiled butter and cook in a hot oven for ten
minutes. Dish up in a circle ; fill up the centre
with small rounds of potatoes ; pour round some
half-glaze sauce and serve.
Puree a la Provencale is made as follows : —
Espagnol sauce with tomato pulp, finely
chopped fried onions, sliced mushrooms and
chopped parsley. Flavour with lemon juice,
garlic and a little cayenne pepper.
COTELETTES A LA MAINTENON
FRY the cutlets in butter, one side only ; this
done, put a heaped-up tablespoonful of a
Maintenon preparation on each ; shape them
118
HOT MEAT DISHES
domewise, by means of the blade of a small knife
dipped in tepid water, and place the cutlets one
by one on a tray. The Maintenon preparation
should be laid on the cooked side of each cutlet
and sprinkled with fine raspings and melted butter.
Then put the cutlets in rather a hot oven, in order
to allow a gratin to form over the surface of the
Maintenon mixture, and to finish the cooking of
the cutlets ; lay them on a dish lengthwise and
serve separately a sauceboat of meat glaze finished
with butter.
The Maintenon Preparation is made as
follows : —
Put one pint of Bechamel sauce into a vegetable
pan with half a pint of Soubise sauce and reduce
to half, whilst stirring over a brisk fire. Thicken
away from the fire, by means of the yolks of five
eggs, and add four tablespoonfuls of minced mush-
room✪ Cotelettes a la Maintenons, either cooked in the ordinary way or
stewed in butter.
%
HARICOT OF MUTTON BRETON
TTEAT in stewpan three ounces of lard ; place
therein one half-pound of lean bacon, cut
into dice and blanched, also twenty small onions.
When the bacon is frizzled and the onions have
119
THE DUDLEY RECIPES
acquired a good colour, drain both on to a dish.
In the same fat, fry three pounds of breast, neck
and scrag or shoulder of mutton, all being cut into
pieces weighing about three ounces. Keep the
meat in the fat until it has acquired a frizzled
coat. Drain away half the grease, add three
crushed cloves of garlic, dust with two table-
spoonfuls of flour, and cook this, stirring the
while. Moisten with one quart of water, one-
third of an ounce of salt and a pinch of pepper,
and boil this, stirring all the time. Add a fagot✪ Haricot of Mutton Breton
and cook in oven for thirty minutes. This being
done, transfer the pieces to another saucepan ;
add the bacon and onions and a quart of half-
cooked haricot beans. Strain the sauce over the
whole and complete the cooking in the oven for
one hour.
Dish in a small casserole or in small cocottes.
**
CUTLETS A LA MINUTE ✪ Cutlets a la Minute
Page 41 · 4 recipe records on this page
Presented as published in 1914. 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
The garnish, with some of the sauce, should be served in the dish with the cutlets ; the remainder of the sauce served separately in a boat.
MUTTON CUTLETS PROVENCALE
TRIM ten to twelve small mutton cutlets in the usual way ; oil them slightly with salad oil ; broil them on one side only and put them on a dish to get cold. Season the cutlets with pepper and salt. Spread the cooked side thickly with puree a la Provengale ; cover with a mixture of breadcrumbs and Parmesan cheese. Put one ounce of butter in a saute pan ; when hot, lay in the cutlets raw side downwards ; baste the surface with oiled butter and cook in a hot oven for ten minutes. Dish up in a circle ; fill up the centre with small rounds of potatoes ; pour round some half-glaze sauce and serve.
Puree a la Provencale is made as follows : —
Espagnol sauce with tomato pulp, finely chopped fried onions, sliced mushrooms and chopped parsley. Flavour with lemon juice, garlic and a little cayenne pepper.
COTELETTES A LA MAINTENON
FRY the cutlets in butter, one side only ; this done, put a heaped-up tablespoonful of a Maintenon preparation on each ; shape them
domewise, by means of the blade of a small knife dipped in tepid water, and place the cutlets one by one on a tray. The Maintenon preparation should be laid on the cooked side of each cutlet and sprinkled with fine raspings and melted butter. Then put the cutlets in rather a hot oven, in order to allow a gratin to form over the surface of the Maintenon mixture, and to finish the cooking of the cutlets ; lay them on a dish lengthwise and serve separately a sauceboat of meat glaze finished with butter.
The Maintenon Preparation is made as follows : —
Put one pint of Bechamel sauce into a vegetable pan with half a pint of Soubise sauce and reduce to half, whilst stirring over a brisk fire. Thicken away from the fire, by means of the yolks of five eggs, and add four tablespoonfuls of minced mushrooms, either cooked in the ordinary way or stewed in butter.
%
HARICOT OF MUTTON BRETON
HEAT in stewpan three ounces of lard ; place therein one half-pound of lean bacon, cut into dice and blanched, also twenty small onions. When the bacon is frizzled and the onions have
acquired a good colour, drain both on to a dish. In the same fat, fry three pounds of breast, neck and scrag or shoulder of mutton, all being cut into pieces weighing about three ounces. Keep the meat in the fat until it has acquired a frizzled coat. Drain away half the grease, add three crushed cloves of garlic, dust with two tablespoonfuls of flour, and cook this, stirring the while. Moisten with one quart of water, onethird of an ounce of salt and a pinch of pepper, and boil this, stirring all the time. Add a fagot and cook in oven for thirty minutes. This being done, transfer the pieces to another saucepan ; add the bacon and onions and a quart of halfcooked haricot beans. Strain the sauce over the whole and complete the cooking in the oven for one hour.
Dish in a small casserole or in small cocottes.
**
CUTLETS A LA MINUTE
Records on this page
Mutton Cutlets ProvençaleCotelettes a la MaintenonHaricot of Mutton BretonCutlets a la Minute