Cotelettes de Pore d la Soubise
From The new century cookery book, 1901
Serves 4
A few drops of liquid meat-glaze or meat extract (Lemco) put over the soubise just before serving will be found an improvement.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 265. The excerpt below is the record exactly as published.
eight to nine small pork cutlets from the best end of the neck of pork. Trim 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 tablespoonfuls sweet oil, allow them to remain in soak for half an hour, turn frequently. Drain, and broil over a clear fire. They should be well done, and will take from fifteen to eighteen minutes. Dish up, and serve with sauce Robert (No. 238). 892. Cdtelettes de Pore d la Soubise. — Prepare the cutlets in the same manner as the foregoing, broil them with a little fresh butter in a saute-pan, or on the gridiron. Dish up on a border of mashed potatoes, put a well-reduced soubise puree, or sauce (No. 232), in the centre, and serve sauce demi-glace
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