Cotelettes de Mouton k la R^forme

Ingredients

• 8-10 mutton cutlets
• season them with salt and pepper
• a plateful of bread-crumbs
• an ounce of finely chopped lean ham
• Beat up an egg
• clarified butter

Method

1. 1

   Pare, trim, and flatten the mutton cutlets in the usual way, and season them with salt and pepper.

2. 2

   Mix a plateful of bread-crumbs with an ounce of finely chopped lean ham.

3. 3

   Beat up an egg, crush over the cutlet with it, cover with the prepared crumbs, re-shape the cutlets, and fry them on both sides in clarified butter.

4. 4

   Prepare a garniture consisting of strips of hard-boiled white of egg, cooked carrot, gherkins, and truffles, and ham or tongue, all cut like small matches (en julienne).

5. 5

   Heat this up with a little butter and season carefully.

6. 6

   Drain the cutlets, dish them up, and range the garniture in the centre or on the side of the cutlets.

7. 7

   Pour round the base of the dish a sauce composed of demi-glace and pepper sauce (poivrade), blended with a little red currant jelly and port wine.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 48. The excerpt below is the record exactly as published.

Cotelettes de Mouton k la R^forme. (Mutton Cutlets, Reform Style.) Pare, trim, and flatten 8-10 mutton cutlets in the usual way, and season them with salt and pepper. Mix a plateful of bread-crumbs with an ounce of finely chopped lean ham. Beat up an egg, crush over the cutlet with it, cover with the prepared crumbs, re-shape the cutlets, and fry them on both sides in clarified butter

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