Procure the best end of a neck of mutton (about 8
ribs), trim off the superfluous fat, saw off the chine bone
afid pare into a neat shape. Tie up the trimmed neck
in a piece of greased paper and cook it in richly seasoned
stock for about i J hours. When done take it up and let
it get cold under press. Reduce \ pint of the stock in
which the meat was cooked, carefully remove aU the
fat, and add the meat glaze, then reduce further to the
consistency of " half-glaze." Cut the cooked neck into
cutlets, trim and pare each neatly, and brush over both
sides with the prepared " half-glaze." Pour a thin
layer of half-set aspic jelly in a large saute-pan or clean
baking sheet. When just set, place in the cutlets and
coat them with aspic. Decorate each cutlet with a star-
shaped slice of hard-boiled egg, the centre of which has
been stamped out and refilled with a small round of
tomato chilli, truffle or gherkin. Pour over some more
aspic so as to cover the cutlets completely. Place them
on the ice to set. Prepare a mixed salad composed of
lettuces, endive and cress, season with salt and pepper
and a little mayonnaise dressing. Put this neatly in the
centre of a round dish. Cut out carefully the cutlets set
in aspic, and range them neatly on a bed of salad ;
garnish tastefully with slices of cucumber,_sprigs of
Entrees of Mutton. 113
endive, etc., and chopped aspic or savoury jelly, and the
dish is then ready for serving.
C6telettes de Mouton a la Princesse.
(Mutton Outlets, Princess Style.)
8 mutton cutlets, seasoning, bread-crumbs, oil, a
salpicon of sweetbread, truffle, chicken liver, i egg yolk,
4 pint allemande or supreme sauce, butter✪ Cotelettes de Mouton a la Princesse.
Flatten and trim the cutlets neatly, season with salt,
dip in oil, and broil or grill rather rare (underdone) over a
bright fire. Prepare a salpicon by mincing finely equal
quantities of sweetbread and chicken liver (both being
previously cooked), and add a chopped truffle. Season
with salt, pepper and aromatics, and heat up with
enough white sauce to moisten. When hot, bind with
one yolk of egg and spread on a plate to cool. Press the
cutlets as soon as done. When cold, spread the cutlets
all on the same side with the salpicon, smooth over the
surface, and mask each carefully with cold supreme sauce,
then sprinkle over with bread-crumbs or Panurette,
place a few tiny bits of butter here and there on top
of the cutlets, put them on a greased baking tin in as
sharp oven for five or six minutes. Dress the cutlets on
a hot dish, pour some hot demi-glace round the base and
serve.
Cotelettes de Mouton k la R^forme.
(Mutton Cutlets, Reform Style.)
Pare, trim, and flatten 8-10 mutton cutlets in the usual
way, and season them with salt and pepper. Mix a
plateful of bread-crumbs with an ounce of finely chopped
lean ham. Beat up an egg, crush over the cutlet with it,
cover with the prepared crumbs, re-shape the cutlets,
and fry them on both sides in clarified butter✪ Cotelettes de Mouton k la R^forme.
H
114 Recherche 'Entrees.
Prepare a garniture consisting of strips of hard-boiled
white of egg, cooked carrot, gherkins, and truffles, and
ham or tongue, aU cut like small matches (en julienne).
Heat this up with a little butter and season carefuUy.
Drain the cutlets, dish them up, and range the garniture
in the centre or on the side of the cutlets. Pour round
the base of the dish a sauce composed of demi-glace and
pepper sauce (poivrade), blended with a little red cur-
rant jelly and port wine.
Cotelettes de Mouton ^ la Lion d'Or.
(Mutton Cutlets, Golden Lion Style.)
8 thickly cut mutton cutlets (centre cut of neck), i
small foie-gras pate, i piece lamb's leaf fat, 4 oz. veal
forcemeat, 2 oz. butter, 6 mushrooms, bread-crumbs,
seasoning, Soubise sauce, and demi-glaze✪ Cotelettes de Mouton ^ la Lion d'Or.
Page 48 · 3 recipe records on this page
Presented as published in 1907. 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
Procure the best end of a neck of mutton (about 8 ribs), trim off the superfluous fat, saw off the chine bone afid pare into a neat shape. Tie up the trimmed neck in a piece of greased paper and cook it in richly seasoned stock for about i J hours. When done take it up and let it get cold under press. Reduce \ pint of the stock in which the meat was cooked, carefully remove aU the fat, and add the meat glaze, then reduce further to the consistency of " half-glaze." Cut the cooked neck into cutlets, trim and pare each neatly, and brush over both sides with the prepared " half-glaze." Pour a thin layer of half-set aspic jelly in a large saute-pan or clean baking sheet. When just set, place in the cutlets and coat them with aspic. Decorate each cutlet with a starshaped slice of hard-boiled egg, the centre of which has been stamped out and refilled with a small round of tomato chilli, truffle or gherkin. Pour over some more aspic so as to cover the cutlets completely. Place them on the ice to set. Prepare a mixed salad composed of lettuces, endive and cress, season with salt and pepper and a little mayonnaise dressing. Put this neatly in the centre of a round dish. Cut out carefully the cutlets set in aspic, and range them neatly on a bed of salad ; garnish tastefully with slices of cucumber,_sprigs of
Entrees of Mutton. 113
endive, etc., and chopped aspic or savoury jelly, and the dish is then ready for serving.
C6telettes de Mouton a la Princesse. (Mutton Outlets, Princess Style.) 8 mutton cutlets, seasoning, bread-crumbs, oil, a salpicon of sweetbread, truffle, chicken liver, i egg yolk, 4 pint allemande or supreme sauce, butter.
Flatten and trim the cutlets neatly, season with salt, dip in oil, and broil or grill rather rare (underdone) over a bright fire. Prepare a salpicon by mincing finely equal quantities of sweetbread and chicken liver (both being previously cooked), and add a chopped truffle. Season with salt, pepper and aromatics, and heat up with enough white sauce to moisten. When hot, bind with one yolk of egg and spread on a plate to cool. Press the cutlets as soon as done. When cold, spread the cutlets all on the same side with the salpicon, smooth over the surface, and mask each carefully with cold supreme sauce, then sprinkle over with bread-crumbs or Panurette, place a few tiny bits of butter here and there on top of the cutlets, put them on a greased baking tin in as sharp oven for five or six minutes. Dress the cutlets on a hot dish, pour some hot demi-glace round the base and serve.
Cotelettes de Mouton k la R^forme. (Mutton Cutlets, Reform Style.) Pare, trim, and flatten 8-10 mutton cutlets in the usual way, and season them with salt and pepper. Mix a plateful of bread-crumbs with an ounce of finely chopped lean ham. Beat up an egg, crush over the cutlet with it, cover with the prepared crumbs, re-shape the cutlets, and fry them on both sides in clarified butter.
H
114 Recherche 'Entrees.
Prepare a garniture consisting of strips of hard-boiled white of egg, cooked carrot, gherkins, and truffles, and ham or tongue, aU cut like small matches (en julienne). Heat this up with a little butter and season carefuUy. Drain the cutlets, dish them up, and range the garniture in the centre or on the side of the cutlets. Pour round the base of the dish a sauce composed of demi-glace and pepper sauce (poivrade), blended with a little red currant jelly and port wine.
Cotelettes de Mouton ^ la Lion d'Or.
(Mutton Cutlets, Golden Lion Style.) 8 thickly cut mutton cutlets (centre cut of neck), i small foie-gras pate, i piece lamb's leaf fat, 4 oz. veal forcemeat, 2 oz. butter, 6 mushrooms, bread-crumbs, seasoning, Soubise sauce, and demi-glaze.
Records on this page
Cotelettes de Mouton a la PrincesseCotelettes de Mouton k la R^formeCotelettes de Mouton ^ la Lion d'Or