Cotelettes de Mouton à la Soubise (Mutton Cutlets, Soubise Style)
From Recherché entrées, 1907
Soubise puree is a classic onion sauce.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 47. The excerpt below is the record exactly as published.
Pare and trim 8-10 mutton cutlets, season with salt and pepper, and egg and crumb them in fresh bread- crumbs. Dip each in oiled butter, then grill them care- fully over or in front of a bright fire. Have ready prepared, 6 aubergines, cut in halves, saute them quickly in olive oil, drain and fill them with a green pea puree. Range them on a hot entr6e dish, dress the cutlets on top, adjust paper frills on the cutlet bones, and serve with a light B6arnase Sauce. (See Sauces.) Cotelettes de Mouton a la Soubise. (Mutton Cutlets, Soubise Style.) A best end of a neck of mutton, Soubise puree, 2 oz. butter, pepper and salt, demi-glace sauce. (See Sauces.) Entrees of Mutton. xii Saw off the upper rib bones from the neck, leaving the bones which will form the cutlets about three inches long; then saw off the chine bone and cut off each cutlet, trim neatly, scraping the skin and fat clean off about half an inch of the top of each bone. Arrange the cutlets in a saute-pan containing i oz. of hot butter, season with pepper and salt, cook the cutlets to a nice brown on each side. Dish up and serve with Soubise puree in the centre, pour a little demi-glace sauce round the base of the dish and serve. Soubise Pur§e. Peel 2 large Spanish onions or 4 small onions, blanch them, drain and cut into slices, cook them till tender in seasoned milk and stock. Rub through a fine sieve, return to the stew-pan and reduce with \ gill of bechamel sauce. Season with salt
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