Cotelettes de Mouton à la Bretonne

Ingredients

• 6 cutlets cut from the best end of a neck of mutton
• 2 small onions
• ½ pint well cooked haricot beans
• 2 oz. butter
• salt and pepper
• brown sauce

Method

1. 1

   Trim and pare the cutlets neatly, fry them in a saute-pan with the butter, turning frequently to brown both sides.

2. 2

   Take up, strain, and keep hot.

3. 3

   Mince the onions and fry until golden in the remaining butter.

4. 4

   Pour off some butter, add the haricot beans, cook together for about ten minutes, season, moisten with brown sauce, and rub through a sieve.

5. 5

   Re-heat, keep in the center of a dish, dress the cutlets around the puree, and serve with rich brown sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 219. The excerpt below is the record exactly as published.

Cotelettes de Moutondla Bretonne. — 6 cutlets cut from the best end of a neck of mutton, 2 small onions, ^ pint well cooked haricot beans, 2 oz. butter, salt and pepper , brown sauce

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