Haying given general directions for the preparation
of cutlets and fillets of various kinds, a few specific
recipes may be offered, as suggestions, for it would
be impossible in a book of this size to give anything
like an exhaustive list of the numerous ways of
preparing such things, For instance, cutlets plainly
broiled (i.e., neatly trimmed, left plain, or larded if
liked, with fine lardoons previously rolled in quatre
epices, brushed over with, or dipped into either
dissolved butter or good salad oil, then grilled over
a clear fire for four or five minutes, the other side
being turned and cooked in the same way if
unlarded; or if larded, then set for four minutes or
so in a sharp oven, to crisp the lardoons and finish
the cooking ;) can be served in a circle with any nice
vegetables such as peas, asparagus points, cucumber,
souffle or ribbon potatoes, fried tomatoes, mush-
rooms, &c., or with any good puree, such as mush-
room, tomato✪ Cutlets and Fillets Preparation, celeri d Vespagnole (the celery well
cleansed, blanched, and stewed in good well flavoured
brown stock, then rubbed through a sieve and heated
in a rich espagnole sauce), artichoke, salsify,
cardoons, lettuce, spinach, potato, &c., to taste,
d 2
36
ENTRIES.
naming the dish according to this garnish) ; or d la
jardiniere (with various vegetables cooked sepa-
rately, then finally tossed in a little butter and
sugar to glaze them) ; or en macedoine (with a
mixture of plainly boiled vegetables, either fresh or
canned) ; a la Mancelle (with a rather thick, richly
flavoured chestnut puree) ; a la Palestine (with a
thick puree of Jerusalem artichokes) ; a la Soubise
(with a rich white puree of onions), a la Bretonne
(the same puree, only brown, or with stewed haricot
beans) ; d la Milanaise (served with carefully cooked
macaroni, mixed with strips of ham, truffles, and a
rich cheese cream sauce) ; a la chijoolata (with
chipolata garnish, tossed in a full-flavoured espagnole
sauce) ; d la financiere ( financiere garnish tossed in
a rich espagnole) ; d la Toulouse (much the same,
only a rich allemande being used instead of the
espagnole) ; d la Valenciennes (with a mixture of
mushrooms, artichoke bottoms, prawns, crayfish or
lobster, and rice, all tossed in a good sauce Indienne ) ;
a, la marecliale (served on a border of very creamy
mashed potato, with a clear meat gravy rather
strongly flavoured with cayenne pepper, lemon
juice, and a few drops of sherry) ; a la Viennoise
(larded and served with a rich brown sauce in which
some red currant jelly has been dissolved, with a
little port wine) ; d Vorientale (with a border of
savoury tomato rice, a ragout of olives in the centre,
and a rich brown or white cuny sauce) ; a la
Smyrniote (served on savoury rice, flavoured with
saffron and mixed with stewed sultanas or raisins,
and a white poivrade), &c. If preferred instead of
CUTLETS, FILLETS, &c.
37
Page 17 · 1 recipe record on this page
Presented as published in 1901. 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
Haying given general directions for the preparation of cutlets and fillets of various kinds, a few specific recipes may be offered, as suggestions, for it would be impossible in a book of this size to give anything like an exhaustive list of the numerous ways of preparing such things, For instance, cutlets plainly broiled (i.e., neatly trimmed, left plain, or larded if liked, with fine lardoons previously rolled in quatre epices, brushed over with, or dipped into either dissolved butter or good salad oil, then grilled over a clear fire for four or five minutes, the other side being turned and cooked in the same way if unlarded; or if larded, then set for four minutes or so in a sharp oven, to crisp the lardoons and finish the cooking ;) can be served in a circle with any nice vegetables such as peas, asparagus points, cucumber, souffle or ribbon potatoes, fried tomatoes, mushrooms, &c., or with any good puree, such as mushroom, tomato, celeri a l'Espagnole (the celery well cleansed, blanched, and stewed in good well flavoured brown stock, then rubbed through a sieve and heated in a rich espagnole sauce), artichoke, salsify, cardoons, lettuce, spinach, potato, &c., to taste,
d 2
naming the dish according to this garnish) ; or a la jardiniere (with various vegetables cooked separately, then finally tossed in a little butter and sugar to glaze them) ; or en macedoine (with a mixture of plainly boiled vegetables, either fresh or canned) ; a la Mancelle (with a rather thick, richly flavoured chestnut puree) ; a la Palestine (with a thick puree of Jerusalem artichokes) ; a la Soubise (with a rich white puree of onions), a la Bretonne (the same puree, only brown, or with stewed haricot beans) ; a la Milanaise (served with carefully cooked macaroni, mixed with strips of ham, truffles, and a rich cheese cream sauce) ; a la chipolata (with chipolata garnish, tossed in a full-flavoured espagnole sauce) ; a la financiere ( financiere garnish tossed in a rich espagnole) ; a la Toulouse (much the same, only a rich allemande being used instead of the espagnole) ; a la Valenciennes (with a mixture of mushrooms, artichoke bottoms, prawns, crayfish or lobster, and rice, all tossed in a good sauce Indienne ) ; a la marechale (served on a border of very creamy mashed potato, with a clear meat gravy rather strongly flavoured with cayenne pepper, lemon juice, and a few drops of sherry) ; a la Viennoise (larded and served with a rich brown sauce in which some red currant jelly has been dissolved, with a little port wine) ; a l'Orientale (with a border of savoury tomato rice, a ragout of olives in the centre, and a rich brown or white cuny sauce) ; a la Smyrniote (served on savoury rice, flavoured with saffron and mixed with stewed sultanas or raisins, and a white poivrade), &c. If preferred instead of
Records on this page
Cutlets and Fillets Preparation