Cotelettes a Tecarlate

Ingredients

• the breast of a fowl
• twelve pieces out of a good red tongue
• a little cayenne pepper
• essence of mushrooms
• butter

Method

1. 1

   Make a stiff force-meat from the fowl.

2. 2

   Cut the tongue into pieces, pound and sieve the remainder, mix with the force-meat, season, butter and fill cutlet moulds, steam in an oven, glaze, and serve alternating tongue and force-meat cutlets with demi-glaze sauce.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 92. The excerpt below is the record exactly as published.

Cotelettes a Tecarlate. — Make a stiff force-meat from the breast of a fowl. Cut out of a good red tongue twelve pieces in the shape of a cutlet. Pound and pass through a sieve the remainder of the tongue, and mix with the force- meat ; season with a little cayenne pepper and essence of mushrooms. Butter

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