Cdtelettes de Mouton a l’Alsace

Ingredients

• 5 or 6 cutlets
• Pepper and salt
• Butter
• Piece of onion
• £ lb. lean veal
• About half an egg
• Browned crumbs
• £ oz. butter
• Dust of cayenne
• Salt
• 1 lb. potatoes
• 1 oz. butter
• 1 yolk
• 4 pint water or stock
• 1 teaspoonful butter
• 1 oz. flour

Method

1. 1

   Trim the cutlets and bat with a cutlet bat or wet knife.

2. 2

   Sprinkle with pepper and salt, lay in a well-buttered saute-pan, and fry lightly on one side only for about 4 minutes.

3. 3

   Rub the unfried side of each cutlet with a piece of onion and press the cutlets till cold.

4. 4

   Shred the lean veal and pound it, add the panard and pound again, mix in the butter and seasonings and lastly the beaten egg.

5. 5

   Be careful not to make the mixture too moist.

6. 6

   Blend the whole thoroughly, and rub through a coarse wire sieve.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 12. The excerpt below is the record exactly as published.

Cdtelettes de Mouton a l’Alsace. 5 or G cutlets. Pepper and salt. Butter. Piece of onion. £ lb. lean veal. About half an egg. Browned crumbs. £ oz. butter. Dust of cayenne. Salt. Panard. Mashed Potatoes. 1 lb. potatoes. 1 oz. butter. 1 yolk. 4 pint water or stock. 1 teaspoonful butter. 1 oz. flour

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