Cotelettes a la Maintenon
From A second Dudley book of cookery and other recipes, 1914
The Maintenon preparation is a reduced mixture of Bechamel and Soubise sauces thickened with egg yolks and mushrooms.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 41. The excerpt below is the record exactly as published.
COTELETTES A LA MAINTENON FRY the cutlets in butter, one side only ; this done, put a heaped-up tablespoonful of a Maintenon preparation on each ; shape them 118 HOT MEAT DISHES domewise, by means of the blade of a small knife dipped in tepid water, and place the cutlets one by one on a tray. The Maintenon preparation should be laid on the cooked side of each cutlet and sprinkled with fine raspings and melted butter. Then put the cutlets in rather a hot oven, in order to allow a gratin to form over the surface of the Maintenon mixture, and to finish the cooking of the cutlets ; lay them on a dish lengthwise and serve separately a sauceboat of meat glaze finished with butter. The Maintenon Preparation is made as follows : — Put one pint of Bechamel sauce into a vegetable pan with half a pint of Soubise sauce and reduce to half, whilst stirring over a brisk fire. Thicken away from the fire, by means of the yolks of five eggs, and add four tablespoonfuls of minced mush- room
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Cook this with the app: pantry check, scaling, and the assistant.