Cotelettes Chaudfroid aux Tomates

Ingredients

• Nicely trimmed cutlets, either lamb or mutton 6 or 7.
• Tomato sauce i gill.
• Aspic jelly i gill.
• Some hard-boiled egg.
• Salad.
• Tomatoes and aspic jelly to garnish.

Method

1. 1

   Braise cutlets until tender with vegetables and gravy for about an hour.

2. 2

   Remove, press until cold, trim, and mix tomato sauce with aspic.

3. 3

   Mask cutlets with the mixture, decorate with hard-boiled egg, and serve with salad and garnishes.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 10. The excerpt below is the record exactly as published.

Cotelettes Chaudfroid aux Tomates Nicely trimmed cutlets, either lamb or mutton 6 or 7. Tomato sauce i gill. Aspic jelly i gill. Some hard-boiled egg. Salad. Tomatoes and aspic jelly to garnish.

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