Cotelettes de Mouton k I'Araericaine

Ingredients

• 8 mutton cutlets
• season both sides with salt and pepper
• 2 oz. of melted butter
• bdchamel or other rich white sauce
• a few cracknel biscuits
• Panurette
• cold cucumber sauce

Method

1. 1

   Trim, flatten, and pare the mutton cutlets nicely; season both sides with salt and pepper, and put in a sauté-pan with melted butter; fry the cutlets a light brown on both sides, drain, and put them between two tin sheets with a weight on top.

2. 2

   When cold, immerse the cutlets in béchamel or other rich white sauce, so as to completely coat them.

3. 3

   Place them on a wire tray and let cool.

4. 4

   Crush finely a few cracknel biscuits, and roll the coated part of the cutlets in this, then dip them in beaten egg, and crumb with Panurette.

5. 5

   Keep the bones of the cutlets perfectly clean.

6. 6

   Fry them to a nice colour in hot clarified butter, drain and dish up in a circle.

7. 7

   Fill the centre of the dish with sliced tomatoes tossed in butter and seasoned.

8. 8

   Put small paper frills on the cutlet bones.

9. 9

   Serve hot with cold cucumber sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 49. The excerpt below is the record exactly as published.

C6telettes de Mouton k I'Araericaine. (Mutton Cultets, American Style.) Trim 8 mutton cutlets, flatten, and pare them nicely ; season both sides with salt and pepper, and put in a saut6-pan with 2 oz. of melted butter ; fry the cutlets a light brown on both sides, drain, and put them between two tin sheets with a weight on top. When cold, im- merse the cutlets in bdchamel or other rich white sauce, so as to completely coat them. Place them on a wire tray and let cool. Crush finely a few cracknel biscuits, and roll the coated part of the cutlets in this, then dip them in beaten egg, and crumb with Panurette. Keep the bones of the cutlets perfectly clean. Fry them to a nice colour in hot clarified butter, drain and dish up in a circle. Fill the centre of the dish with sliced tomatoes tossed in butter and seasoned. Put small paper frills on the cutlet bones. Serve hot with cold cucumber sauce

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