broiling tliem tlie cutlets may be sautes, i.e., placed
when trimmed in a well buttered saute-pan, sprinkled
witb a little wine and glaze, covered with a buttered
paper, and cooked over the fire or in the oven for
eight to ten minutes ; but in this way they of course
miss the burnt taste which to epicures is the
predominant quality of a well cooked cutlet. Or
again when trimmed, the cutlets may be dipped
either in dissolved butter or whole beaten egg, then
rolled in very fine white (dry) bread crumbs, and
fried in boiling fat till delicately coloured, when
they must be well drained ; in this case the cutlet
should be trimmed straight from B to D, not in a
curve as at E (see Fig. 1). These breaded cutlets
can be served with any vegetables, or vegetable
puree, to taste ; or indeed the preceding recipes may
be adapted to them ; very often the bread crumbs
are seasoned with pepper and salt (or quatrc epices),
and sometimes with grated cheese, minced ham,
truffles✪ Breaded Cutlets, &c. ; or else a layer of rich farce is laid over
the meat, which is then egged and bread crumbed,
fried, and served with an appropriate sauce. (This
farce may be made of almost anything from foie
gras to plain beef farce, or even delicate sausage
meat). For instance, they may be served en robe de
chambre (when a delicate veal forcemeat is laid over
the cutlets, which are then egged and crumbed,
fried, and served with a demi-glace, i.e., a thin
espagnole made by boiling together sharply half a
pint each of espagnole sauce, good plain stock, or a
little consomme, and an ounce of glaze for five
minutes) ; a la Reform (when the bread crumbs are
38
ENTRIES.
seasoned, and mixed with about one-third their bulk
of grated ham ; the cutlets are then broiled, and
served with Reform sauce, to which a Reform garnish
of hard-boiled white of egg, ham, tongue, and
truffles all cut into julienne strips, has been added) ;
a la Soyer (marinade the cutlets for eight or ten
hours, then drain well, and dip them first into beaten
egg and then into a mince made of equal parts of
cooked tongue, lean ham, and hard-boiled egg white,
very finely chopped ; let them rest till firmly set ;
then again egg them and dip in very fine white
bread crumbs and fry a delicate golden brown ; dish
on or round a pile of sorrel puree, and send the
following sauce round in a very hot boat ; add a
small teaspoonful of essence of anchovy and the
same of chilli vinegar to three-quarters of a pint of
espagnole sauce, and reduce it by sharp boiling to
half a pint ; then stir into it a teaspoonful of mush-
room ketchup, the same of red currant jelly, and
half a glass of Marsala ; as soon as the jelly is all
melted stir into it a tablespoonful each of hard-
boiled egg white, cooked mushrooms, lean cooked
ham, and two gherkins✪ Soyer Cutlets, all cut into julienne strips
and serve hot (this is a form of Reform cutlet, and
its garnish and sauce are equally good for beef
fillets) ; a la Marquise (when a thin strip of rather
fat ham is placed on each side of the cutlet, which
is then egged and. crumbed, broiled or fried, and
served with a rich allemande sauce with dice of ham
in it) ; au Parmesan (grated Parmesan mixed with
the bread crumbs, and a rich cheese cream) ; or any
rich sauce, white or brown, may be reduced till very
CUTLETS, FILLETS, &c
39
Page 18 · 2 recipe records 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
broiling them the cutlets may be sautes, i.e., placed when trimmed in a well buttered saute-pan, sprinkled witb a little wine and glaze, covered with a buttered paper, and cooked over the fire or in the oven for eight to ten minutes ; but in this way they of course miss the burnt taste which to epicures is the predominant quality of a well cooked cutlet. Or again when trimmed, the cutlets may be dipped either in dissolved butter or whole beaten egg, then rolled in very fine white (dry) bread crumbs, and fried in boiling fat till delicately coloured, when they must be well drained ; in this case the cutlet should be trimmed straight from B to D, not in a curve as at E (see Fig. 1). These breaded cutlets can be served with any vegetables, or vegetable puree, to taste ; or indeed the preceding recipes may be adapted to them ; very often the bread crumbs are seasoned with pepper and salt (or quatrc epices), and sometimes with grated cheese, minced ham, truffles, &c. ; or else a layer of rich farce is laid over the meat, which is then egged and bread crumbed, fried, and served with an appropriate sauce. (This farce may be made of almost anything from foie gras to plain beef farce, or even delicate sausage meat). For instance, they may be served en robe de chambre (when a delicate veal forcemeat is laid over the cutlets, which are then egged and crumbed, fried, and served with a demi-glace, i.e., a thin espagnole made by boiling together sharply half a pint each of espagnole sauce, good plain stock, or a little consomme, and an ounce of glaze for five minutes) ; a la Reform (when the bread crumbs are
seasoned, and mixed with about one-third their bulk of grated ham ; the cutlets are then broiled, and served with Reform sauce, to which a Reform garnish of hard-boiled white of egg, ham, tongue, and truffles all cut into julienne strips, has been added) ; a la Soyer (marinade the cutlets for eight or ten hours, then drain well, and dip them first into beaten egg and then into a mince made of equal parts of cooked tongue, lean ham, and hard-boiled egg white, very finely chopped ; let them rest till firmly set ; then again egg them and dip in very fine white bread crumbs and fry a delicate golden brown ; dish on or round a pile of sorrel puree, and send the following sauce round in a very hot boat ; add a small teaspoonful of essence of anchovy and the same of chilli vinegar to three-quarters of a pint of espagnole sauce, and reduce it by sharp boiling to half a pint ; then stir into it a teaspoonful of mushroom ketchup, the same of red currant jelly, and half a glass of Marsala ; as soon as the jelly is all melted stir into it a tablespoonful each of hardboiled egg white, cooked mushrooms, lean cooked ham, and two gherkins, all cut into julienne strips and serve hot (this is a form of Reform cutlet, and its garnish and sauce are equally good for beef fillets) ; a la Marquise (when a thin strip of rather fat ham is placed on each side of the cutlet, which is then egged and. crumbed, broiled or fried, and served with a rich allemande sauce with dice of ham in it) ; au Parmesan (grated Parmesan mixed with the bread crumbs, and a rich cheese cream) ; or any rich sauce, white or brown, may be reduced till very
Records on this page
Breaded CutletsSoyer Cutlets