Cotelettes de Pore en Ragout
From The profession of cookery, from a French point of view, 1894
Omit sauce ingredients when serving with puree.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 70. The excerpt below is the record exactly as published.
Cotelettes de Pore en Ragout. The pork cutlets having been previously partly cooked in a stewpan, drain them and brown in butter; add to them a sweetbread cut small, some tinned mushrooms and giblets of poultry, if any are available. Add a little flour, salt, pepper, a bunch of parsley and herbs, minced onion, and a cupful of liquor
Cook this with the app: pantry check, scaling, and the assistant.