Cotelettes de Mouton a la Russe, Cold

Ingredients

• Mutton cutlets
• Potted meat
• Glaze
• Mayonnaise sauce
• Macedoine of vegetables
• Aspic jelly

Method

1. 1

   Have the required number of cutlets cut from the best end of the neck of mutton, trim them only slightly, then either braise them or sauté them in butter until sufficiently cooked.

2. 2

   Press them until cold, and finish the trimming.

3. 3

   Coat them on one side with some nicely flavoured potted meat, smoothing it over with a wetted knife.

4. 4

   Lay the cutlets on a draining tray and brush them over with liquid glaze, giving them two or three coatings until sufficiently covered.

5. 5

   Decorate them with a ring of white of egg, with a small round of truffle or red radish in the centre, or any other garnish preferred.

6. 6

   When set, put a paper frill on the bone of each.

7. 7

   Mix some macedoine of vegetables with mayonnaise sauce, and arrange it neatly on a dish; place the cutlets on the top and garnish with chopped aspic jelly or a little green salad if preferred.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 419. The excerpt below is the record exactly as published.

Cotelettes de Mouton a la Russe, Cold Mutton cutlets. Potted meat. Glaze. Mayonnaise sauce. Macedoine of vege- tables. Aspic jelly

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