Mutton Cutlets a la R6forme can be either braised, or
fried after being rolled in egg and breadcrumb. They are
served round a pile of equal quantities of truffles, white of
hard-boiled eggs, and gherkins, all cut into strips an inch long
and a quarter of an inch wide, and made hot in a little stock.
This is the correct way, hut mushrooms cut in pieces give a
far better flavour than truffles. For the sauce take three
quarters of a pint of brown sauce, a gill of claret, two table-
spoonfuls of red currant jelly, and the juice of one lemon.
Boil, skim, reduce the sauce to half a pint, pass through a
strainer, and pour it round, not over, the Cutlets.
Mutton Cutlets a la Maintenon.— Cut the Cutlets with
two bones to each, then carefully remove one bone. Flatten
them with a wet cutlet-bat, and trim them neatly. Cut each
Cutlet in two without dividing it at the bone. Have ready a
mince made of minced parsley, mushrooms, and shallot, allow-
ing plenty of shallot. Fry this a golden brown in butter✪ Mutton Cutlets, put
a thick coating of the mince inside each Cutlet, press the edges
together, and broil each for eight minutes. Maintenon Cutlets
are generally rolled in oiled or buttered cases of writing paper
cut to fit them, and put on before they are broiled. Serve the
Cutlets in the papers, and hand a good sauce made of broth
MUTTON CUTLETS A LA MAINTENON 181
from the trimmings, thickened and flavoured with a little red
currant jelly and lemon-juice. A dessertspoonful of Marsala is
an improvement. It is not necessary, although it is correct,
that the Cutlets should have papers. They can be dished round
a circle of well mashed potato filled with celery puree.
Kidneys.— Kidneys must be carefully chosen, and free from all
spots. In every case they must be skinned, blanched and the white
tube belonging to each must be cut out. Kidneys can be grilled
plainly, or toasted. Split them open in the middle lengthwise with-
out separating the two halves. Season with pepper and salt, and
broil on the gridiron, allowing four minutes for each side of the
kidney. Before serving, put a tiny pat of maitre d’hotel butter
on each Kidney. Or toast the Kidneys on a fork, putting a dish
under them to catch the gravy. Have ready some squares of
toast, lay each Kidney on one, and pour the gravy over.
To sauter Kidneys, cut them in slices, removing all stringy pieces.
Sauter them gently in butter, and serve hot on toast.
Kidneys a la Brochette. — For these, skewers like little
spits must be used. Allow for each Kidney a thin slice of
bacon two inches long and an inch and a half wide. Mince a
tablespoonful of parsley as finely as possible, and have ready an
ounce of butter. Warm and oil the gridiron. Thread each Kidney
(cut open, but not divided in half) on a skewer, and thread a
slice of bacon over each Kidney. Broil the Kidneys over a clear
fire, beginning with the cut side. Allow three minutes for each
side. When done put the Kidneys and bacon, still on the
skewers, on a hot dish ; melt the butter, stir in the minced
parsley, add the juice of half a lemon, and pour this sauce over
the Kidneys. Serve as hot as possible. Wooden skewers will do
if plated ones are not at hand. A skewer seven inches long will
hold two Kidneys and their bacon envelopes. ✪ Kidneys
Page 121 · 3 recipe records on this page
Presented as published in 1898. 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
Mutton Cutlets a la R6forme can be either braised, or fried after being rolled in egg and breadcrumb. They are served round a pile of equal quantities of truffles, white of hard-boiled eggs, and gherkins, all cut into strips an inch long and a quarter of an inch wide, and made hot in a little stock. This is the correct way, but mushrooms cut in pieces give a far better flavour than truffles. For the sauce take three quarters of a pint of brown sauce, a gill of claret, two tablespoonfuls of red currant jelly, and the juice of one lemon. Boil, skim, reduce the sauce to half a pint, pass through a strainer, and pour it round, not over, the Cutlets.
Mutton Cutlets a la Maintenon.— Cut the Cutlets with two bones to each, then carefully remove one bone. Flatten them with a wet cutlet-bat, and trim them neatly. Cut each Cutlet in two without dividing it at the bone. Have ready a mince made of minced parsley, mushrooms, and shallot, allowing plenty of shallot. Fry this a golden brown in butter, put a thick coating of the mince inside each Cutlet, press the edges together, and broil each for eight minutes. Maintenon Cutlets are generally rolled in oiled or buttered cases of writing paper cut to fit them, and put on before they are broiled. Serve the Cutlets in the papers, and hand a good sauce made of broth
MUTTON CUTLETS A LA MAINTENON 181
from the trimmings, thickened and flavoured with a little red currant jelly and lemon-juice. A dessertspoonful of Marsala is an improvement. It is not necessary, although it is correct, that the Cutlets should have papers. They can be dished round a circle of well mashed potato filled with celery puree.
Kidneys.— Kidneys must be carefully chosen, and free from all spots. In every case they must be skinned, blanched and the white tube belonging to each must be cut out. Kidneys can be grilled plainly, or toasted. Split them open in the middle lengthwise without separating the two halves. Season with pepper and salt, and broil on the gridiron, allowing four minutes for each side of the kidney. Before serving, put a tiny pat of maitre d’hotel butter on each Kidney. Or toast the Kidneys on a fork, putting a dish under them to catch the gravy. Have ready some squares of toast, lay each Kidney on one, and pour the gravy over. To sauter Kidneys, cut them in slices, removing all stringy pieces. Sauter them gently in butter, and serve hot on toast.
Kidneys a la Brochette. — For these, skewers like little spits must be used. Allow for each Kidney a thin slice of bacon two inches long and an inch and a half wide. Mince a tablespoonful of parsley as finely as possible, and have ready an ounce of butter. Warm and oil the gridiron. Thread each Kidney (cut open, but not divided in half) on a skewer, and thread a slice of bacon over each Kidney. Broil the Kidneys over a clear fire, beginning with the cut side. Allow three minutes for each side. When done put the Kidneys and bacon, still on the skewers, on a hot dish ; melt the butter, stir in the minced parsley, add the juice of half a lemon, and pour this sauce over the Kidneys. Serve as hot as possible. Wooden skewers will do if plated ones are not at hand. A skewer seven inches long will hold two Kidneys and their bacon envelopes.
Records on this page
Mutton CutletsMutton Cutlets a la MaintenonKidneys