Cotelettes de Mouton aux Marrons

Ingredients

• 4 or 5 mutton cutlets
• 1 oz. butter
• Vegetables for braising
• Puree of chestnuts
• Lemon
• Glaze
• Sauce demi-glace or Italienne

Method

1. 1

   Trim the cutlets and braise them in melted butter with sliced vegetables and herbs.

2. 2

   Cover with greased paper and cook until vegetables brown.

3. 3

   Pour in stock to cover, cover the pan, and cook slowly for 1 to 1.5 hours.

4. 4

   Brush cutlets with glaze, garnish with lemon, and serve with chestnut puree and sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 418. The excerpt below is the record exactly as published.

4 or 5 mutton cutlets. Potato puree. Asparagus points. Butter. Clear gravy. Seasoning. Lemon juice. Sherry or Madeira, To Cook the Cutlets. — Prepare and trim the cutlets as directed in Recipe 912. A few minutes before serving, dip them in salad oil or in melted butter. Have ready a hot gridiron or grill, grease it with suet or mutton fat, and lay on the cutlets. Cook them over a clear hot fire or under the grill light of a gas stove, turning them frequently. From 8 to 10 minutes should be sufficient to cook them, and when ready they should be a dainty browm colour outside, showing the darker brown marks of the grill, and red and juicy inside. Garnish and Sauce. — Have ready some white and creamy puree of potato, well seasoned with cayenne pepper and salt. Also some asparagus points, made hot in butter or a little light sauce, and seasoned to taste. And for sauce, some clear gravy to which a little lemon juice and a few drops of sherry have been added, To Serve. — Put the potato puree into a forcing pipe with a large rose pipe at the end of it. Force out a circle on a hot dish, arrange the cutlets with a paper frill on each on the top, fill the centre with asparagus points, and pour the gravy round. Note. — If well cooked, this is one of the most tasty ways of serving cutlets. The puree on which they are served and the garnishing vegetable may be varied according to taste. Sufficient for 4 or 5 persons. 1078. Cotelettes de 4 or 5 mutton cutlets. 1 oz. butter. Vegetables and stock for braising. Mouton aux Marrons Puree of chestnuts. Lemon. Glaze. Sauce demi-glace or Italienne. Trim the cutlets neatly (see Recipe 912) and then braise them thus : melt the butter in a stew- pan and put into it some carrot, turnip, and onion thinly sliced, also a small bunch of herbs and any trimmings of bacon. Lay the cutlets on the top of these, with the bones towards the centre, cover with greased paper, and cook about 10 minutes until the vegetables begin to brown. Then pour in enough good brown stock to nearly cover the Cdtelettes de Mouton aux Marrons vegetables, put the lid on the pan and cook slowly in the oven or at the side of the fire from | to § hour. When ready, lift out the cutlets and brush them over with a good coating of liquid glaze, put paper frills on the bones, and garnish with a very thin slice of lemon. Put some chestnut puree (Recipe 1628) into a forcing bag with a large pipe, and force it out down the centre of a dish, arrange the cutlets on the top of this, one leaning against the other, and pour some sauce demi-glace or Italienne

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