Cotelettes a l'Ecarlate

Ingredients

• the breast of a fowl or pheasant
• the two breasts of partridge or grouse
• some shoes of tongue
• a little cayenne
• mushroom flavour

Method

1. 1

   Make a stiff forcemeat from the breast of a fowl or pheasant.

2. 2

   Cut tongue into cutlet shapes, pound and mix with forcemeat.

3. 3

   Season with cayenne and mushroom flavour.

4. 4

   Butter and fill cutlet moulds with forcemeat, steam in the oven.

5. 5

   Turn out cutlets, place on a baking sheet, glaze, and return to oven briefly.

6. 6

   Dish up alternately with tongue cutlets, sauce with chaud-froid sauce, and garnish with chopped aspic and small red tomatoes.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Cotelettes a TEcarlate. Make a stiff forcemeat from the breast of a fowl or pheasant, or the two breasts of partridge or grouse. Cut some shoes of tongue into cutlet shapes. Take some more tongue, pound and. pass it through a sieve and mix it with the forcemeat. Season with a little cayenne and mushroom flavour

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