Cdtelettes de Mouton a la Princesse

Ingredients

• ten to twelve small mutton cutlets
• a little in butter
• a thin layer of chicken forcemeat
• finely-minced mushrooms
• truffles
• stiffly reduced Madere sauce
• cooked asparagus points
• a few fresh peas
• Perigord sauce

Method

1. 1

   Trim and fry the mutton cutlets in butter, press between baking sheets, cover with chicken forcemeat mixed with mushrooms and truffles.

2. 2

   Dip in Madere sauce, chill to set, then dip in egg and crumbs.

3. 3

   Fry in clarified butter, serve with asparagus and Perigord sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 221. The excerpt below is the record exactly as published.

Cdtelettes de Mouton a la Princesse. — Trim ten to twelve small mutton cutlets in the usual way, fry them a little in butter, lay between two baking-sheets to press ; when cold, cover one side of them with a thin layer of chicken forcemeat (No. 403), mixed with finely-minced mushrooms and truffles ; dip them in stiffly reduced Madere sauce (237a), 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

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