Chuletas de Tocino y Salsa Catalan (Pork Cutlets and Catalan Sauce)

Ingredients

• six pork cutlets
• one onion
• a dozen blanched cloves of garlic
• a little broth
• a pinch of chopped parsley
• a little cayenne
• a tablespoonful of good mustard
• diluted with Madeira

Method

1. 1

   Cut up six pork cutlets; pare, beat, season, and broil them over a good fire for fourteen or fifteen minutes; dish up, and mask them with Catalan sauce.

2. 2

   For the sauce, chop one onion, put it into a stewpan with garlic and oil; color them gently, moisten with broth, reduce to a glaze, then add parsley, cayenne, mint, lemon pulp, and orange quarters.

3. 3

   Serve with mustard diluted with Madeira.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 235. The excerpt below is the record exactly as published.

Chuletas de Tocino y Salsa Catalan. (Pork Cutlets and Catalan Sauce.) Cut up six pork cutlets ; pare, beat, season, and broil them over a good fire fourteen or fifteen minutes ; dish up, and mask them with Catalan sauce. Catalan Sauck. Chop one onion, put it into a stewpan with a dozen blanched cloves of garlic, and some oil ; colour them gently, and moisten with a little broth, which reduce to a glaze. The garlic should now be done. Moisten anew with a little thickened gravy ; let the sauce 590 SPAIN (North) boil, add to it a pinch of chopped parsley, a little cayenne, a little shred mint, the pulp of a lemon and two bitter oranges (peeled) in quarters. When ready to serve the sauce, add a tablespoonful of good mustard diluted with Madeira

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