Braised Mutton Cutlets à la Provençale

Ingredients

• 2 necks of mutton
• 2 ounces fine-cut larding pork
• 1 sliced onion
• a small carrot
• a bouquet
• the yolks of 2 eggs
• a few spoonfuls cream
• 1 ounce butter
• some grated Parmesan cheese
• some bread crumbs

Method

1. 1

   Cut mutton into thick cutlets, sauté with pork, onion, carrot, and bouquet.

2. 2

   Cover with broth, cook gently for 1.5 hours.

3. 3

   Cool, trim cutlets, prepare onion purée, season, add flour, eggs, and cream.

4. 4

   Cover cutlets with purée, sprinkle with cheese and crumbs, bake until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 220. The excerpt below is the record exactly as published.

Braised Mutton Cutlets h la Proven^ale.— Cut 2 necks of mutton into thick cutlets. Put 2 ounces fine-cut larding pork in a saucepan, add 1 sliced onion, a small carrot, and a bouquet ; lay the cutlets over this, cover with broth, cover with buttered paper, put on the lid, set the saucepan over the fire, and boil gently lYt hour ; take them from the fire ; when nearly cold lift the cutlets carefully from the liquor, lay them on a flat dish, put over a light weight, and set aside till perfectly cold. Thirty minutes before serving boil 3 large white onions 10 minutes in water, remove, and chop them flne ; place the onion with 1 ounce butter in a saucepan over the fire, cover, and cook till done without browning ; season with salt and a little white pepper, add Ys tablespoonful flour, stir, and cook a few minutes ; add the yolks of 2 eggs and a few spoonfuls cream, cook a few minutes; then remove from the fire, trim the cutlets neatly, cover on one side with the onion purte; sprinkle over some grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.