441. Cotelettes de Mouton a la Soubise. — Proceed
to cook the cutlets in the same manner as in the fore-
gomg recipe. Dish up in a circle on a very thin border
ENTREES (hot), 529
of mashed potatoes. Sauce round with demi-glace or
brown sauce well reduced. Put some onion puree or
soubise sauce, No. 180, piled up in the centre, and
serve.
442. Cotelettes de Mouton a la Provencale. —
Prepare the cutlets as before, oil them slightly with
salad oil (huile de Provence). Broil them on one side
only, and put them on a dish to get cold. Season the
cutlets with pepper and salt. Spread the cooked side
thickly with Puree a la Proven9ale, No. 180, cover with
a mixture of breadcrumbs and grated Parmesan cheese.
Put 1 oz. butter in a saute-pan ; when hot, lay in the
cutlets raw side downwards, baste the surface with oiled
butter, and cook in a hot oven for ten minutes. Dish up
in a circle, garnish the centre with small rounds of
potatoes (pommes Parisienne), pour round some demi-
glace, and serve.
443. Cotelettes de Mouton a la Princesse. — Trim
ten to twelve small mutton cutlets in the usual way,
parbroil them in butter, lay between two baking- sheets
to press ; when cold, cover one side of them with a thin
layer of chicken forcemeat, No. 231, mixed with finely-
minced mushrooms and truffles; dip them in stiffly
reduced Madere sauce ; set them on the ice to set the
sauce quite firm on the cutlets ; dip them in egg and
crumbs, fry in clarified butter, strain on a cloth. Dish
up in circular form, fill the centre of the dish with
cooked asparagus points (mixed with a few fresh peas if
desired), sauce round with Perigord sauce, No. 192, and
serve.
444. Cotelettes de Mouton a la Byron. — Cut, trim,
and flatten six or more large mutton cutlets, insert in
equal proportion with a larding needle, across the lean
part, some strips of raw ham and larding bacon. Put
the cutlets in a stewpan with the trimming (but no fat),
a small sliced carrot, half an onion stuck with a clove,
and a slice of parsley root or celery. Add a quart of
mutton stock, season with pepper and salt, and allow
to cook slowly for about an hour. When done drain
530 RECHERCHE COOKERY.
the cutlets, press them between two boards and let them
cool. Add a gill of Espagnole sauce, No. 184, to the
fond, reduce well and strain. Add a dessert- spoonful of
finely chopped parsley and three tarragon leaves to the
sauce, immerse the cutlets in this and let cool again.
Dip in beaten egg and milk, roll in breadcrumbs, and
fry in hot fat or butter. Drain on a cloth, dish up in a
circle. Have ready a ragout of sheeps' kidneys, fill the
centre with same, put a few warm green peas on top,
fasten paper frills on the bones, and serve.
445. Filets de Mouton a la Tyrolienne. — About
3 lbs. best end of a neck of mutton, 4 small even-sized
tomatoes, 12 button onions, 1 tablespoonful of chopped
parsley, 1 gill of sweet oil, | gill Orleans vinegar, 1
minced shallot, 1 bay leaf, a clove of garlic, salt, 2 oz.
ham, 1 gill demi-glace sauce. No. 164, 1 gill stock, 1 oz.
butter, 1 egg, breadcrumbs, frying fat.
Page 229
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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441. Cotelettes de Mouton a la Soubise. — Proceed
to cook the cutlets in the same manner as in the fore-
gomg recipe. Dish up in a circle on a very thin border
ENTREES (hot), 529
of mashed potatoes. Sauce round with demi-glace or
brown sauce well reduced. Put some onion puree or
soubise sauce, No. 180, piled up in the centre, and
serve.
442. Cotelettes de Mouton a la Provencale. —
Prepare the cutlets as before, oil them slightly with
salad oil (huile de Provence). Broil them on one side
only, and put them on a dish to get cold. Season the
cutlets with pepper and salt. Spread the cooked side
thickly with Puree a la Proven9ale, No. 180, cover with
a mixture of breadcrumbs and grated Parmesan cheese.
Put 1 oz. butter in a saute-pan ; when hot, lay in the
cutlets raw side downwards, baste the surface with oiled
butter, and cook in a hot oven for ten minutes. Dish up
in a circle, garnish the centre with small rounds of
potatoes (pommes Parisienne), pour round some demi-
glace, and serve.
443. Cotelettes de Mouton a la Princesse. — Trim
ten to twelve small mutton cutlets in the usual way,
parbroil them in butter, lay between two baking- sheets
to press ; when cold, cover one side of them with a thin
layer of chicken forcemeat, No. 231, mixed with finely-
minced mushrooms and truffles; dip them in stiffly
reduced Madere sauce ; set them on the ice to set the
sauce quite firm on the cutlets ; dip them in egg and
crumbs, fry in clarified butter, strain on a cloth. Dish
up in circular form, fill the centre of the dish with
cooked asparagus points (mixed with a few fresh peas if
desired), sauce round with Perigord sauce, No. 192, and
serve.
444. Cotelettes de Mouton a la Byron. — Cut, trim,
and flatten six or more large mutton cutlets, insert in
equal proportion with a larding needle, across the lean
part, some strips of raw ham and larding bacon. Put
the cutlets in a stewpan with the trimming (but no fat),
a small sliced carrot, half an onion stuck with a clove,
and a slice of parsley root or celery. Add a quart of
mutton stock, season with pepper and salt, and allow
to cook slowly for about an hour. When done drain
530 RECHERCHE COOKERY.
the cutlets, press them between two boards and let them
cool. Add a gill of Espagnole sauce, No. 184, to the
fond, reduce well and strain. Add a dessert- spoonful of
finely chopped parsley and three tarragon leaves to the
sauce, immerse the cutlets in this and let cool again.
Dip in beaten egg and milk, roll in breadcrumbs, and
fry in hot fat or butter. Drain on a cloth, dish up in a
circle. Have ready a ragout of sheeps' kidneys, fill the
centre with same, put a few warm green peas on top,
fasten paper frills on the bones, and serve.
445. Filets de Mouton a la Tyrolienne. — About
3 lbs. best end of a neck of mutton, 4 small even-sized
tomatoes, 12 button onions, 1 tablespoonful of chopped
parsley, 1 gill of sweet oil, | gill Orleans vinegar, 1
minced shallot, 1 bay leaf, a clove of garlic, salt, 2 oz.
ham, 1 gill demi-glace sauce. No. 164, 1 gill stock, 1 oz.
butter, 1 egg, breadcrumbs, frying fat.