Cotelettes de Pore 4 la Robert

Ingredients

• 8 small pork cutlets
• season with pepper and salt
• chopped parsley
• two table-spoonfuls sweet oil

Method

1. 1

   Cut 8 small pork cutlets from the best end of the neck of pork.

2. 2

   Trim, flatten and pare neatly, leaving about half an inch of fat round each cutlet.

3. 3

   Put the cutlets in a deep dish, season with pepper and salt and chopped parsley, pour over two tablespoonfuls sweet oil, allow them to remain in soak for half an hour, and turn them frequently.

4. 4

   Drain the cutlets and broil them over a clear fire.

5. 5

   They should be cooked through and will take from fifteen to eighteen minutes.

6. 6

   Dish up, and serve with Sauce Robert.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 50. The excerpt below is the record exactly as published.

Cotelettes de Pore 4 la Robert. (Pork Cutlets with Robert Sauce.) Cut 8 small pork cutlets from the best end of the neck of pork. Trim, fiatten and pare neatly, leaving about half an inch of fat round each cutlet. Put the cutlets in a deep dish, season with pepper and salt and chopped parsley, pour over two table-spoonfuls sweet oil

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