f 1 1AKE some cutlets of small very tender lamb,
two cutlets to one bone. Slightly flatten the
cutlets ; dip them in beaten egg and roll them in
finely chopped truffle, which in this case answers
the purpose of breadcrumbs. Press the truffle with
the flat of a knife, that it may be thoroughly com-
bined with the egg. Then cook the cutlets in
clarified butter. Dish them in a circle and garnish
the centi’e of the dish with a mushroom pur^e, a
little more of this being served separately in a
sauceboat.
Some young green peas should be served with
this dish.
9
153
THE DUDLEY RECIPES
CUTLETS OF MILK LAMB LUCULLUS
RILL the cutlets, and at the same time prepare
as many breadcrumb croutons as there are
cutlets, aud of exactly the same shape and size
as the cutlets. Fry the croutons in butter and coat
them with foie-gras puree. Place a grilled cutlet
on each coated crouton and a thin slice of truffle
on each cutlet. Dish them up in a circle and
garnish the centre of the dish with a heap of
asparagus heads✪ Cutlets of Milk Lamb Lucullus, tossed in butter.
r 1 1 AKE some nice cutlets — two cutlets to each
bone — egg and breadcrumb them and cook
them in clarified butter. Dish in a circle with a
slice of truffle laid on each cutlet and set a large
heap of asparagus heads, tossed in butter, in the
centre. Serve in a sauceboat with the cutlets some
cold Mayonnaise sauce a la Farquhar.
CUTLETS OF MILK LAMB
MARECHALE✪ Cutlets of Milk Lamb Marechale
154
HOT MEAT DISHES
TOURNEDOS OF BEEF
TjMLLET steaks are cut laterally from the
thickest part of the fillet of beef. They ought
to be about one and half inches thick, and weigh
from six to seven ounces. Tournedos are half
fillets as to weight. The thickness of a tournedos
should be about one and a quarter inches, and they
should be cut into a nice round shape.
%
TOURNEDOS BEARNAISE
SEASON the tournedos and grill them. Set them
on round crusts half an inch thick, fried in
clarified butter, and take care not to over-cook
them. Cut a nice piece of fat and lay it on the top
of each tournedos. Arrange them neatly in a dish
(or on a silver grid). Arrange a heap of souffle
potatoes in the centre of the dish, and serve with a
Bearnaise sauce served in a sauceboat✪ Tournedos Bearnaise.
%
155
THE DUDLEY RECIPES
TOURNEDOS OF BEEF BORDELAISE
rTIRIM and grill the tournedos and dish them.
Set on each a large slice of poached marrow,
and serve with a Bordelaise sauce, served separ-
ately in a sauceboat.
156
CHAUD-FROIDS AND OTHER
COLD DISHES
i57
DINNER
Then from the mint walks forth the man of rhyme ,
Happy to catch me just at dinner-time . pope
%
HUNGER
Hunger is sharper than the sword .
BEAUMONT AND FLETCHER
Hunger makes coarse meats delicate . herrick
Without frugality none can he rich , and wdJft it
very few would be poor. dr. Johnson
Liatf with a thrijty not a needy fate.
Small shots, paid often, waste a vast estate.
HERRICK, APH. 256
Beyond the sense
Of light reflection, at the genial board
Indulge not often ; nor protract the feast
To dull satiety ; till soft and slow
A drowsy death creeps on th' expansive soul
Oppress'd and smother'd the celestial fire.
ARMSTRONG
Page 58 · 3 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
TAKE some cutlets of small very tender lamb, two cutlets to one bone. Slightly flatten the cutlets ; dip them in beaten egg and roll them in finely chopped truffle, which in this case answers the purpose of breadcrumbs. Press the truffle with the flat of a knife, that it may be thoroughly combined with the egg. Then cook the cutlets in clarified butter. Dish them in a circle and garnish the centre of the dish with a mushroom pur^e, a little more of this being served separately in a sauceboat.
Some young green peas should be served with this dish.
CUTLETS OF MILK LAMB LUCULLUS
GRILL the cutlets, and at the same time prepare
as many breadcrumb croutons as there are cutlets, aud of exactly the same shape and size as the cutlets. Fry the croutons in butter and coat them with foie-gras puree. Place a grilled cutlet on each coated crouton and a thin slice of truffle on each cutlet. Dish them up in a circle and garnish the centre of the dish with a heap of asparagus heads, tossed in butter.
TAKE some nice cutlets — two cutlets to each bone — egg and breadcrumb them and cook them in clarified butter. Dish in a circle with a slice of truffle laid on each cutlet and set a large heap of asparagus heads, tossed in butter, in the centre. Serve in a sauceboat with the cutlets some cold Mayonnaise sauce a la Farquhar.
CUTLETS OF MILK LAMB MARECHALE
TOURNEDOS OF BEEF
FILLET steaks are cut laterally from the thickest part of the fillet of beef. They ought to be about one and half inches thick, and weigh from six to seven ounces. Tournedos are half fillets as to weight. The thickness of a tournedos should be about one and a quarter inches, and they should be cut into a nice round shape.
%
TOURNEDOS BEARNAISE
SEASON the tournedos and grill them. Set them on round crusts half an inch thick, fried in clarified butter, and take care not to over-cook them. Cut a nice piece of fat and lay it on the top of each tournedos. Arrange them neatly in a dish (or on a silver grid). Arrange a heap of souffle potatoes in the centre of the dish, and serve with a Bearnaise sauce served in a sauceboat.
%
TOURNEDOS OF BEEF BORDELAISE
TRIM and grill the tournedos and dish them.
Set on each a large slice of poached marrow, and serve with a Bordelaise sauce, served separately in a sauceboat.
CHAUD-FROIDS AND OTHER
DINNER
Then from the mint walks forth the man of rhyme , Happy to catch me just at dinner-time . pope
%
HUNGER
Hunger is sharper than the sword .
BEAUMONT AND FLETCHER
Hunger makes coarse meats delicate . herrick
Without frugality none can he rich , and wdJft it very few would be poor. dr. Johnson
Liatf with a thrijty not a needy fate.
Small shots, paid often, waste a vast estate.
HERRICK, APH. 256
Beyond the sense
Of light reflection, at the genial board Indulge not often ; nor protract the feast To dull satiety ; till soft and slow A drowsy death creeps on th' expansive soul Oppress'd and smother'd the celestial fire.
ARMSTRONG
Records on this page
Cutlets of Milk Lamb LucullusCutlets of Milk Lamb MarechaleTournedos Bearnaise