Cotelettes a la Suedoise

Ingredients

• minced onions
• bits of shallots
• bits of parsley stalks
• thyme
• bay
• juice of a lemon
• a few drops of oil
• one-half lb. of peeled and finely-sliced apples
• a third of a wineglassful of white wine
• two and one-half oz. of finely-grated horse-radish

Method

1. 1

   Marinate the cutlets with minced onions, shallots, parsley stalks, thyme, bay, lemon juice, and oil for thirty minutes.

2. 2

   Dry, dip in melted butter, sprinkle with bread-crumbs, and grill.

3. 3

   Serve in a crown shape with a purée of apples and horseradish.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 254. The excerpt below is the record exactly as published.

COTELETTES A LA SUEDOISE Place the cutlets on a dish, and drop thereon some minced onions and shallots, bits of parsley stalks, thyme and bay. Sprinkle them with the juice of a lemon and a few drops of oil, and leave them to marinade for thirty minutes, turning them over the while, from time to time. This done, dry them; dip them in melted butter, sprinkle them with bread-crumbs, and grill them. Dish them in the form of a crown, and garnish the centre of the dish with the following, which may also be sent separ- ately: one-half lb. of peeled and finely-sliced apples, quickly stewed to a purée with the third of a wineglassful of white wine. When about to serve, add to this purée two and one- half oz. of finety-grated horse-radish

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