Cotelettes de Mouton avec Petits Pois

Ingredients

• best end of neck of mutton
• season with pepper and salt
• a plateful of bread-crumbs
• an ounce of finely-chopped lean ham
• about two ounces of butter
• a little gravy or sauce

Method

1. 1

   Cut the mutton into cutlets, trim, flatten, and pare.

2. 2

   Mix breadcrumbs with ham, dip cutlets in beaten egg, and cover with breadcrumbs.

3. 3

   Melt butter in a saute-pan and cook cutlets until golden brown.

4. 4

   Drain and dish up in a border on mashed potatoes and peas.

5. 5

   Fill the center with cooked green peas, pour gravy or sauce around the base, and serve.

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.

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

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