Cdtelettes de Mouton d la Provenqale
From The new century cookery book, 1901
Serves 2
Serve hot.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 d la Provenqale. — Prepare the cutlets as before, oil them slightly with salad oil (huile de Pro- vence). Broil them on one side only, and put them on a dish to get cold. Season the cutlets with pepper and salt. Spread the cooked side thickly with puree a la Provengale (No. 358), cover with a mixture of bread-crumbs and grated Parmesan cheese. Put one ounce butter in a saute-pan, when hot lay in the cutlets raw side downwards, baste the surface with, oiled butter, and cook in a hot ENTREES CHAUDES BE VI ANDES {HOT MEAT DISHES) 277 oven for ten minutes. Dish up in a circle, garnish the centre with small rounds of potatoes (pommes Parisienne) (No. 767), pour round some demi-glace
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