Cdtelettes de Mouton d la Strasbourgeoise

Ingredients

• 8 neatly-trimmed and pared mutton cutlets
• 1 small terrine foie gras
• 1 shallot
• ½ gill brown or Espagnole sauce
• 1 gill tomato sauce
• 2 oz. butter
• 1 egg
• bread-crumbs
• frying-fat
• pepper
• salt

Method

1. 1

   Fry cutlets in butter, drain.

2. 2

   Prepare foie gras puree with shallot and brown sauce.

3. 3

   Spread on cutlets, egg and crumb, fry in hot fat, and serve with tomato sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 222. The excerpt below is the record exactly as published.

Cdtelettes de Mouton d la Strasbourgeoise {Mutton Cutlets, Strasbourg Style). — 8 neatly -trimmed and pared mutton cutlets, 1 small terrine foie gras {No. 12 size), 1 shallot, ^ gill brown or Espagnole {No. 236) sauce, 1 gill tomato sauce {No. 271), 2 oz. butter, 1 egg, bread-crumbs, frying-fat, pepper and salt

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