Cotelettes de mouton d la Choiseul.
Mutton cutlets spread over with veal forcemeat,
mixed with fine herbs and chopped mushrooms,
wrapped in pig's caul or lamb's leaf-fat, dipped in
oiled butter rolled in fresh bread crumbs and fried.
Cotelettes de mouton a la Clamart.
Breaded mutton cutlets, fried, dished up in a circle
with puree of green peas in centre, served with demi-
glace sauce. "^
Cotelettes de inouton d la puree de pommes de terre.
Fried mutton cutlets with mashed potatoes.
Cotelettes de mouton d Vltalienne.
Mutton cutlets steeped in a mixture of salad oil and
chopped savoury herbs, crumbed in finely chopped
mushrooms, parsley, shallots, lemon-peel, powdered
mace and bread crumbs, fried in clarified butter, and
served with Italian sauce.
Cotelettes de mouton aux tomates.
Fried mutton cutlets with tomato puree.
198 PRACTICAL GASTRONOMY
Cotelettes de mouton a la St.-Cloud.
Larded mutton cutlets with truffles, broiled and
served with gravy sauce.
Cotelettes de mouton aux haricots verts.
Fried mutton cutlets, with French beans.
Cotelettes de mouton a la financiere.
Egged and crumbed mutton cutlets broiled in butter
and served with financiere sauce.
Cotelettes de mouton a la Franqaise.
Egged and crumbed mutton cutlets fried in butter,
garnished with macedoine of vegetables and served with
Madeira wine sauce.
Cotelettes de mouton a la Madras.
Fried mutton cutlets crumbed in fresh bread
crumbs mixed with finely chopped ham, garnished with
piccalilly pickle cut in julienne shreds and served with
curry sauce.
Cdtelettes de mouto7i a la Mancelle,
Plain broiled mutton cutlets, dished up in a circle
with puree of chestnuts in centre, and served with demi-
glace sauce.
Cdtelettes de mouton a la Nivernaise.
Plain broiled mutton cutlets, served with glazed
turnips in centre and gravy sauce.
Cdtelettes de mouton a la Salva7ity.
Braised neck of mutton, divided into cutlets, dished
up and served with puree of green peas in centre.
Sauce : Demi-glace,
ENTEEES : MOUTON MUTTON 199
Cotelettes de mouton sauce piquante.
Fried mutton cutlets with piquante sauce.
Cotelettes de mouton a la chasseur.
Broiled mutton cutlets with finely chopped mush-
room sauce.
Cotelettes de mouton d la princesse.
Par-broiled mutton cutlets covered with forcemeat,
mixed with finely chopped mushrooms and truffles,
egged, crumbed and fried in clarified butter, served with
Perigord sauce.
Cotelettes de moii^ton a la Vatel.
Stuffed mutton cutlets with chicken forcemeat and
finely chopped truffles fried and garnished with finan-
ci^re ragout.
Cotelettes de mouton a la Beforme.
Mutton cutlets crumbed in white bread crumbs
mixed with finely chopped ham ; fried in butter,
garnished with mushrooms, truffles, piccalilly pickles,
ham and hard-boiled white of eggs, all cut into fine
julienne strips and served with poivrade sauce, mixed
with red currant jelly, or with sauce a la Eeforme.
(See Sauces.)
Cotelettes de mouton a la Singarat.
Fried mutton cutlets larded with strips of smoked
ox- tongue.
Cotelettes de mouton d la Vicomtesse.
Mutton cutlets, grilled and pressed, immersed in a
well reduced Madere sauce, egged, crumbed and fried.
Dished up in a circle with a mixture of spring vegetables
in centre and served with demi-glace sauce.
200 PRACTICAL GASTRONOMY
Page 69
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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Cotelettes de mouton d la Choiseul.
Mutton cutlets spread over with veal forcemeat,
mixed with fine herbs and chopped mushrooms,
wrapped in pig's caul or lamb's leaf-fat, dipped in
oiled butter rolled in fresh bread crumbs and fried.
Cotelettes de mouton a la Clamart.
Breaded mutton cutlets, fried, dished up in a circle
with puree of green peas in centre, served with demi-
glace sauce. "^
Cotelettes de inouton d la puree de pommes de terre.
Fried mutton cutlets with mashed potatoes.
Cotelettes de mouton d Vltalienne.
Mutton cutlets steeped in a mixture of salad oil and
chopped savoury herbs, crumbed in finely chopped
mushrooms, parsley, shallots, lemon-peel, powdered
mace and bread crumbs, fried in clarified butter, and
served with Italian sauce.
Cotelettes de mouton aux tomates.
Fried mutton cutlets with tomato puree.
198 PRACTICAL GASTRONOMY
Cotelettes de mouton a la St.-Cloud.
Larded mutton cutlets with truffles, broiled and
served with gravy sauce.
Cotelettes de mouton aux haricots verts.
Fried mutton cutlets, with French beans.
Cotelettes de mouton a la financiere.
Egged and crumbed mutton cutlets broiled in butter
and served with financiere sauce.
Cotelettes de mouton a la Franqaise.
Egged and crumbed mutton cutlets fried in butter,
garnished with macedoine of vegetables and served with
Madeira wine sauce.
Cotelettes de mouton a la Madras.
Fried mutton cutlets crumbed in fresh bread
crumbs mixed with finely chopped ham, garnished with
piccalilly pickle cut in julienne shreds and served with
curry sauce.
Cdtelettes de mouto7i a la Mancelle,
Plain broiled mutton cutlets, dished up in a circle
with puree of chestnuts in centre, and served with demi-
glace sauce.
Cdtelettes de mouton a la Nivernaise.
Plain broiled mutton cutlets, served with glazed
turnips in centre and gravy sauce.
Cdtelettes de mouton a la Salva7ity.
Braised neck of mutton, divided into cutlets, dished
up and served with puree of green peas in centre.
Sauce : Demi-glace,
ENTEEES : MOUTON MUTTON 199
Cotelettes de mouton sauce piquante.
Fried mutton cutlets with piquante sauce.
Cotelettes de mouton a la chasseur.
Broiled mutton cutlets with finely chopped mush-
room sauce.
Cotelettes de mouton d la princesse.
Par-broiled mutton cutlets covered with forcemeat,
mixed with finely chopped mushrooms and truffles,
egged, crumbed and fried in clarified butter, served with
Perigord sauce.
Cotelettes de moii^ton a la Vatel.
Stuffed mutton cutlets with chicken forcemeat and
finely chopped truffles fried and garnished with finan-
ci^re ragout.
Cotelettes de mouton a la Beforme.
Mutton cutlets crumbed in white bread crumbs
mixed with finely chopped ham ; fried in butter,
garnished with mushrooms, truffles, piccalilly pickles,
ham and hard-boiled white of eggs, all cut into fine
julienne strips and served with poivrade sauce, mixed
with red currant jelly, or with sauce a la Eeforme.
(See Sauces.)
Cotelettes de mouton a la Singarat.
Fried mutton cutlets larded with strips of smoked
ox- tongue.
Cotelettes de mouton d la Vicomtesse.
Mutton cutlets, grilled and pressed, immersed in a
well reduced Madere sauce, egged, crumbed and fried.
Dished up in a circle with a mixture of spring vegetables
in centre and served with demi-glace sauce.
200 PRACTICAL GASTRONOMY