Cotelettes de Mouton à la Soubise

Ingredients

• season with pepper and salt
• a very thin border of mashed potatoes
• some onion puree or soubise sauce

Method

1. 1

   Cook the cutlets as in the previous recipe.

2. 2

   Dish up in a circle on a thin border of mashed potatoes.

3. 3

   Sauce with demi-glace or brown sauce well reduced.

4. 4

   Pile onion puree in the center and serve.

Nutrition per serving

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.

season with pepper and salt, moisten with a little brown sauce, and rub through a wire sieve. Re-heat, keep up in the centre of a dish, dress the cutlets round the puree, and serve with some rich brown sauce. 713. Cdtelettes de Mouton d la Byron.— Cut, trim, and flatten six or more large mutton cutlets, insert in equal proportion with a larding needle, across the lean part, some strips of raw ham and larding bacon. Put the cutlets in a stewpan with the trimming (but no fat), a small sliced carrot, half an onion stuck with a clove, and a slice of parsley root or celery. Add a quart of mutton stock, season with pepper and salt, and allow to cook slowly for about an ENTREES CH ANDES DE VI ANDES {HOT MEAT DISHES) 275 hour. When done drain the cutlets, press them between two boards, and let them cool. Add a gill of Espagnole sauce (No. 236), to the fond, reduce well, and strain. Add a dessertspoonful of finely chopped parsley and three tarragon-leaves to the sauce, immerse the cutlets in this, and let cool again. Dip in beaten egg and milk, roll in bread-crumbs, and fry in hot fat or butter. Drain on a cloth, dish up in a circle. Have ready a ragout of sheeps’ kidneys, fill the centre with same, put a few warm green peas on top, fasten paper frills on the bones, and serve. 714. Cdtelettes de Mouton auoc Petits Pais {Mutton Cutlets with Green Peas).— Cut a best end of neck of mutton into cutlets ; trim, flatten, and pare them. Season with pepper and salt, mix a plateful of bread-crumbs with an ounce of finely-chopped lean ham ; dip the cutlets in beaten egg, and cover with bread-crumbs. Melt about two ounces of butter in a saute-pan, and cook the cutlets to a nice golden brown. Take them up, drain them, and dish up in the form of a border on small bed of mashed potatoes and peas. Fill the centre with cooked green peas, pour a little gravy or sauce round the base of the dish, and serve. 715. Cdtelettes de Mouton an JNaturel. — Procure the best end of a neck of mutton, saw off the upper part of the rib-bones, so as to leave the bones of the cutlets about three inches long. Saw off the spine-bone close to the end of the ribs, cut or trim off the flat bones adhering to the thick end of the neck, cut slantwise into cutlets. Flatten each a little and pare neatly, and without waste ; cut off the skin on the side of each bone, and scrape the ends of the bones ; season with pepper and salt, brush over with oiled butter, and grill ; or melt about an ounce of butter in a saute-pan, put in the cutlets when hot, and broil on both sides over a brisk fire. Dish up and serve with plain gravy. 716. Cdtelettes de Mouton d la Soubise — Proceed to cook the cutlets in the same manner as in the foregoing recipe. Dish up in a circle on a very thin - border of mashed potatoes. Sauce round with demi-glace (No. 237) or brown sauce well reduced. Put some onion puree or soubise sauce

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