Note, — Cutlets cooked in the above style are also served
with a garnish in the centre, composed either of French
beans (No. 290), asparagus-points (No. 287), stewed peas
(No. 286), cucumber (No. 285), mac^doine (No. 281),
pur6e of chesnuts (No. 237), or any vegetable purde that
may be fancied, as well as mushrooms or truffles.
Lamb cutlets are also cooked and served in the same
manner.
588. MUTTON CUTLETS MILANAISE.
Prepare the cutlets and trim, bread-crumb, and cook
in the same style as the foregoing. "When cooked dish up
in a circle, fill the centre with macaroni cheese (No. 88),
to which two tablespoon fuls of Bechamel sauce should
have been added and well mixed before serving.
589. MUTTON CUTLETS A LA SOUBISE.
Mutton cutlets for this style should be cut thick; and
the proper way is to cut two bones for each cutlet and
remove one rib-bone from it; after which, trim and pare
carefully; then lard through the lean part of each cutlet
with eight narrow strips one inch and a quarter long of
bacon and tongue, well seasoned. Put the cutlets in a
large stewpan with a sliced carrot, an onion stuck with
PRACTICAL HOUSEHOLD COOKERY. 261
two cloves, a " bouquet garni," a bay-leaf, six pepper-coms,
and a blade of mace ; moisten with sufficient good broth
to cover it ; put the lid on the pan, and set the cutlets to
braize on a slow fire for about an hour and a quarter.
When the cutlets are done, drain, and place them on a
large dish to get coldj lay another dish over the cutlets
to slightly press and give them an even surface. Mean-
while skim the fat off the gravy in which the cutlets were
cooked, pass it through a tammy, and reduce it to a half-
glaze by boiling. Twenty minutes before serving return
the cutlets into the reduced liquor, warm them up very
gently so as to give them time to glaze nicely by rolling
the pan carefully. When the cutlets are properly warmed
and glazed, dish them up in the usual way, fill in the
centre with a purdie h, la Soubise (No. 229), pour the re-
mainder of the liquor over the cutlets, and serve.
Note. — Braized cutlets as above can be served with any
garnish or purde of vegetables, for making which see those
articles.
540. MUTTON CUTLETS A LA POMPADOUR.
Prepare, lard, and cook the number of cutlets required
as in the foregoing, and let them get cold in their liquor.
Make a purde of fresh mushrooms (No. 301), to which add
two or three tablespoonfuls of the liquor in which the
cutlets were braized, and dilute the pur^ with it. When
the cutlets are quite cold, take them out and place on a
diiih, after being drained; lay flat on each a teaspoonful
of the purde (keeping the remainder hot in a bain-marie).
Let this set firm on the cutlets, and about twenty minutes
before serving pass them twice through the yolks of eggs,
properly beaten for that purpose, and fine bread-crumbs;
that is to say, to rub lightly the eggs and bread-crumbs
over the cutlets first, and to repeat the same thing over
262 PRACTICAL HOUSEHOLD COOKERY.
again ; after which, put them in a sauto-pan with enough
melted clarified hutter✪ Mutton Cutlets A La Pompadour to fry over a good brisk fire,
taking care to give each a nice colour. When cooked
dress them in the usual form ; place the remainder of the
mushroom puree in the centre; sprinkle the cutlets with
a little of their liquor, skimmed and reduced for the
purpose, as in No. 539, and serve with Tomato sauce
apart.
541. MUTTON CUTLETS A LA JARDINIERE.
Cut, trim, and braize the cutlets as in the foregoing,
but without larding them. Meanwhile prepare a jardiniere
of vegetables as for fillet of beef jardiniere (No. 509). Mix
all the vegetables together in a stewpan with a few table-
spoonfuls of Bechamel sauc✪ Mutton Cutlets A La Jardinieree. When the cutlets are cooked
dish them in a circle, pour the hot jardiniere in it, sprinkle
a little half -glaze over the cutlets, and serve.
542. MUTTON CUTLETS A LA MAINTENON. ✪ Mutton Cutlets A La Maintenon
Page 113 · 3 recipe records on this page
Presented as published in 1891. 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
Note, — Cutlets cooked in the above style are also served with a garnish in the centre, composed either of French beans (No. 290), asparagus-points (No. 287), stewed peas (No. 286), cucumber (No. 285), macédoine (No. 281), purée of chesnuts (No. 237), or any vegetable purde that may be fancied, as well as mushrooms or truffles.
Lamb cutlets are also cooked and served in the same manner.
588. MUTTON CUTLETS MILANAISE.
Prepare the cutlets and trim, bread-crumb, and cook in the same style as the foregoing. "When cooked dish up in a circle, fill the centre with macaroni cheese (No. 88), to which two tablespoon fuls of Bechamel sauce should have been added and well mixed before serving.
589. MUTTON CUTLETS A LA SOUBISE.
Mutton cutlets for this style should be cut thick; and the proper way is to cut two bones for each cutlet and remove one rib-bone from it; after which, trim and pare carefully; then lard through the lean part of each cutlet with eight narrow strips one inch and a quarter long of bacon and tongue, well seasoned. Put the cutlets in a large stewpan with a sliced carrot, an onion stuck with
two cloves, a " bouquet garni," a bay-leaf, six pepper-coms, and a blade of mace ; moisten with sufficient good broth to cover it ; put the lid on the pan, and set the cutlets to braize on a slow fire for about an hour and a quarter. When the cutlets are done, drain, and place them on a large dish to get coldj lay another dish over the cutlets to slightly press and give them an even surface. Meanwhile skim the fat off the gravy in which the cutlets were cooked, pass it through a tammy, and reduce it to a halfglaze by boiling. Twenty minutes before serving return the cutlets into the reduced liquor, warm them up very gently so as to give them time to glaze nicely by rolling the pan carefully. When the cutlets are properly warmed and glazed, dish them up in the usual way, fill in the centre with a purée à la Soubise (No. 229), pour the remainder of the liquor over the cutlets, and serve.
Note. — Braized cutlets as above can be served with any garnish or purde of vegetables, for making which see those articles.
540. MUTTON CUTLETS A LA POMPADOUR.
Prepare, lard, and cook the number of cutlets required as in the foregoing, and let them get cold in their liquor. Make a purde of fresh mushrooms (No. 301), to which add two or three tablespoonfuls of the liquor in which the cutlets were braized, and dilute the pur^ with it. When the cutlets are quite cold, take them out and place on a diiih, after being drained; lay flat on each a teaspoonful of the purde (keeping the remainder hot in a bain-marie). Let this set firm on the cutlets, and about twenty minutes before serving pass them twice through the yolks of eggs, properly beaten for that purpose, and fine bread-crumbs; that is to say, to rub lightly the eggs and bread-crumbs over the cutlets first, and to repeat the same thing over
again ; after which, put them in a sauté-pan with enough melted clarified hutter to fry over a good brisk fire, taking care to give each a nice colour. When cooked dress them in the usual form ; place the remainder of the mushroom puree in the centre; sprinkle the cutlets with a little of their liquor, skimmed and reduced for the purpose, as in No. 539, and serve with Tomato sauce apart.
541. MUTTON CUTLETS A LA JARDINIERE.
Cut, trim, and braize the cutlets as in the foregoing, but without larding them. Meanwhile prepare a jardiniere of vegetables as for fillet of beef jardiniere (No. 509). Mix all the vegetables together in a stewpan with a few tablespoonfuls of Bechamel sauce. When the cutlets are cooked dish them in a circle, pour the hot jardiniere in it, sprinkle a little half -glaze over the cutlets, and serve.
542. MUTTON CUTLETS A LA MAINTENON.
Records on this page
Mutton Cutlets A La PompadourMutton Cutlets A La JardiniereMutton Cutlets A La Maintenon