Spread some trimmed cutlets with a puree of
foie gras, potted ham, or even a puree of mush-
rooms, onion, tomato, etc. Ojl some oval pieces
of kitchen paper✪ Cutlets en Papillotes (Hot), fold one neatly over each cutlet
and broil. Serve the cutlets in their papers.
Spiced Cutlets (Hot).
Have ready some cutlets. Mix together 4
tablespoonsful of bread crumbs, 1 tablespoonful
of minced savoury herbs, 1 tablespoonful of
parsley, the same of minced shallot, 1 saltspoon-
ful grated lemon peel, and pepper and salt to
taste✪ Spiced Cutlets (Hot). Dip the cutlets in clarified dripping, then
into beaten egg yolk, and finally into the mixed
bread crumbs, etc. Fry a nice golden brown,
and serve with good brown sauce.
Fricasseed Cutlets (Hot).
Flour some mutton cutlets lightly. Fry a sliced
Spanish onion, and 3 or 4 tomatoes seasoned
with pepper and salt✪ Fricasseed Cutlets (Hot) ; then put in the cutlets
and fry till nicely browned ; remove them, place
in another saucepan with the tomatoes. Strain
the gravy from the onions, etc., thicken with
23
ENTREES MADE EASY
a little Hour, and cook for 10 minutes. Have
ready some nicely boiled rice, pile this up in the
centre of the dish, arrange the cutlets round it,
and pour the gravy over them.
Mutton Cutlet for an Invalid (Hot).
Cut 3 nice cutlets, trimming one especially
carefully, tie all three together, letting the two
outer ones project rather. Broil over a clear
fire till the 2 outer ones are burnt ; the middle
cutlet will then be ready, and may be served
with a little potato snow, or spinach or artichoke
puree✪ Mutton Cutlet for an Invalid (Hot).
Cutlets a la Reform (Hot).
Have ready some fresh breadcrumbs and finely
chopped ham ; season the cutlets with pepper
and salt, dip in beaten egg, cover well with the
breadcrumbs and ham ; fry in oil or a little
butter. Meanwhile cut into neat strips 1 slice
of ham, the white of 1 hard-boiled egg, some
gherkins, a truffle or some mushrooms ; heat these
in a pan with a little good stock ; drain the
cutlets and serve in a circle round the strips of
ham, etc., with Reform Sauce.
24
CUTLETS, NOISETTES, AND FILLETS
Reform Sauce (Hot).
Melt a piece of butter, add to this 1 teaspoon-
ful of flour, and stir till it just begins to brown
slightly ; add in 1 gill of good stock, 2 or 3 cloves,
3 or 4 peppercorns, a very small slice of tongue, a
sprig of parsley, and a bay leaf, and season with
salt. Boil this sauce for 10 minutes, skim well,
then add a small wineglassful of port✪ Reform Sauce (Hot) ; boil well
for 10 minutes more, strain, and pour over the
cutlets. Nowadays almost any good sauce is
used, flavoured with currant jelly and Worcester
Sauce for this purpose.
Cutlets ci la Soubise (Hot).
Broil some cutlets, and serve on a wall of
mashed potato✪ Cutlets ci la Soubise (Hot) with Soubise sauce.
Soubise Sauce (Hot).
Blanch 2 medium onions in salted boiling
water, drain them and chop up finely. Put this
on again with 1 oz. of butter or well clarified
dripping, and cook till quite tender,' but do not
let it colour. Take the pan off the fire, stir in 2
gills of Bechamel sauce, boil up, skimming it well.
25
ENTREES MADE EASY
Boil it up again to reduce it, then pass it
through a sieve, reheat, adding at the last, if
liked, a spoonful of cream✪ Soubise Sauce (Hot), as this improves the
whiteness of the sauce.
Cutlets & la Bretonne (Hot).
The same as above, only the sauce is allowed
to colour. These cutlets can be served in a
variety of ways by simply varying the sauces and
garnishes. For example :
Cutlets d la Financtere (Hot)
Page 6 · 8 recipe records on this page
Presented as published in 1905. 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
Spread some trimmed cutlets with a puree of foie gras, potted ham, or even a puree of mushrooms, onion, tomato, etc. Oil some oval pieces of kitchen paper, fold one neatly over each cutlet and broil. Serve the cutlets in their papers.
Spiced Cutlets (Hot).
Have ready some cutlets. Mix together 4 tablespoonsful of bread crumbs, 1 tablespoonful of minced savoury herbs, 1 tablespoonful of parsley, the same of minced shallot, 1 saltspoonful grated lemon peel, and pepper and salt to taste. Dip the cutlets in clarified dripping, then into beaten egg yolk, and finally into the mixed bread crumbs, etc. Fry a nice golden brown, and serve with good brown sauce.
Fricasseed Cutlets (Hot).
Flour some mutton cutlets lightly. Fry a sliced Spanish onion, and 3 or 4 tomatoes seasoned with pepper and salt ; then put in the cutlets and fry till nicely browned ; remove them, place in another saucepan with the tomatoes. Strain the gravy from the onions, etc., thicken with
a little flour, and cook for 10 minutes. Have ready some nicely boiled rice, pile this up in the centre of the dish, arrange the cutlets round it, and pour the gravy over them.
Mutton Cutlet for an Invalid (Hot).
Cut 3 nice cutlets, trimming one especially carefully, tie all three together, letting the two outer ones project rather. Broil over a clear fire till the 2 outer ones are burnt ; the middle cutlet will then be ready, and may be served with a little potato snow, or spinach or artichoke puree.
Cutlets a la Reform (Hot).
Have ready some fresh breadcrumbs and finely chopped ham ; season the cutlets with pepper and salt, dip in beaten egg, cover well with the breadcrumbs and ham ; fry in oil or a little butter. Meanwhile cut into neat strips 1 slice of ham, the white of 1 hard-boiled egg, some gherkins, a truffle or some mushrooms ; heat these in a pan with a little good stock ; drain the cutlets and serve in a circle round the strips of ham, etc., with Reform Sauce.
Reform Sauce (Hot).
Melt a piece of butter, add to this 1 teaspoonful of flour, and stir till it just begins to brown slightly ; add in 1 gill of good stock, 2 or 3 cloves, 3 or 4 peppercorns, a very small slice of tongue, a sprig of parsley, and a bay leaf, and season with salt. Boil this sauce for 10 minutes, skim well, then add a small wineglassful of port ; boil well for 10 minutes more, strain, and pour over the cutlets. Nowadays almost any good sauce is used, flavoured with currant jelly and Worcester Sauce for this purpose.
Cutlets ci la Soubise (Hot).
Broil some cutlets, and serve on a wall of mashed potato with Soubise sauce.
Soubise Sauce (Hot).
Blanch 2 medium onions in salted boiling water, drain them and chop up finely. Put this on again with 1 oz. of butter or well clarified dripping, and cook till quite tender,' but do not let it colour. Take the pan off the fire, stir in 2 gills of Bechamel sauce, boil up, skimming it well.
Boil it up again to reduce it, then pass it through a sieve, reheat, adding at the last, if liked, a spoonful of cream, as this improves the whiteness of the sauce.
Cutlets & la Bretonne (Hot).
The same as above, only the sauce is allowed to colour. These cutlets can be served in a variety of ways by simply varying the sauces and garnishes. For example :
Cutlets d la Financtere (Hot)
Records on this page
Cutlets a la Reform (Hot)Cutlets en Papillotes (Hot)Spiced Cutlets (Hot)Fricasseed Cutlets (Hot)Mutton Cutlet for an Invalid (Hot)Reform Sauce (Hot)Cutlets ci la Soubise (Hot)Soubise Sauce (Hot)