Cotelettes à la Dejeuner

Ingredients

• I pint milk
• I I oz. cold chicken or game
• 1 oz. butter
• 1 raw yolk
• 1 truffle
• egg and crumbs
• small blade of mace
• shallot or 1 small one
• i oz. flour
• a little salt
• cayenne pepper
• 1 tablespoonful finely chopped ham or tongue
• 2 mushrooms

Method

1. 1

   Boil milk, shallot and mace together.

2. 2

   Strain.

3. 3

   Make panada with butter, flour and flavoured milk.

4. 4

   Add yolk.

5. 5

   When panada is thoroughly cooked, put over gentle heat to cook but not to boil.

6. 6

   Put panada into a basin.

7. 7

   Add the chicken or game, which should be cut into small dice; also chopped ham and seasoning, the minced mushrooms and sliced truffle.

8. 8

   Put on a greased or floured plate.

9. 9

   Allow to cool, then form into tiny cutlets with rice-flour.

10. 10

    Egg and bread-crumb.

11. 11

    Fry in hot fat.

12. 12

    Serve, if for breakfast, on a large crouton; if for lunch, serve with a sauce (tomato or any rich sauce).

13. 13

    Put a little piece of parsley stalk into the end of each cutlet.

As published

This recipe was extracted from Berridge House recipe book (1910), page 40. The excerpt below is the record exactly as published.

Cotelettes a la Dejeuner I pint milk, I I oz. cold chicken or game, 1 oz. butter, 1 raw yolk, 1 truffle, egg and crumbs, small blade of mace, h shallot or 1 small one, i oz. flour, a little salt, cayenne pepper, 1 tablespoonful finely chopped ham or tongue 2 mushrooms

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