Côtelettes Barlsiennes d l'Écarlate

Ingredients

• 2 lb. cooked ox-tongue
• ½ lb. raw chicken meat
• 2 oz. cooked ham or bacon
• 2 oz. suet
• 1 teaspoonful chopped parsley
• 3 oz. panade
• 2 eggs
• 1 gill demi-glace
• 1 dessertspoonful meat glaze
• 1 oz. butter

Method

1. 1

   Cut tongue into slices, shape into cutlets.

2. 2

   Prepare forcemeat with tongue remnants, chicken, ham, suet, panade, and eggs, season.

3. 3

   Butter small moulds, fill with forcemeat, steam in the oven.

4. 4

   Warm tongue cutlets in gravy, glaze with meat glaze, dish up alternately with forcemeat cutlets, pour demi-glace sauce in the center, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 238. The excerpt below is the record exactly as published.

Cdtelettes Barlsiennes d VJEcarlate. — 2 lb. cooked ox-tongue, £ lb. raw chicken meat, 2 oz. cooked ham or bacon, 2 oz. suet, 1 teaspoonful chopped parsley, 3 oz. panade (No. 8), 2 eggs, salt, pepper, and cayenne, 1 gill demi-glace (No. 237), and tomato sauce (No. 271), 1 dessertspoonful meat glaze, 1 oz. butter

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