Cutlets

Ingredients

• two other recipes are also followed for lesser birds, such as pigeons, quails, &c.
• seasoned to taste with pepper
• salt
• mushrooms
• chives
• herbs, or spice according to the use they are to be put to
• fried or sautes in plenty of butter
• masked with a layer of suitable farce
• wrapped neatly in a piece of poi-k caul

Method

1. 1

   Bone the birds (except for the feet and leg bones), halve them, season with pepper, salt, mushrooms, chives, herbs, or spice.

2. 2

   Fry in plenty of butter for 3-5 minutes.

3. 3

   Place between two plates, weight lightly, and cool.

4. 4

   Mask with farce, smooth with a hot wet knife, brush with egg, wrap in caul, brush again, and cook in a buttered dish under paper for 12-15 minutes.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 14. The excerpt below is the record exactly as published.

cutlets, the birds are boned (with the exception of the feet and leg bones), halved, seasoned to taste with pepper, salt, and mushrooms, chives, herbs, or spice according to the use they are to be put to, then fried or sautes in plenty of butter from three to five minutes, after which they are placed between two plates lightly weighted, and then left till cold. They are then masked with a layer of suitable farce, carefully smoothed over with a hot wet knife, brushed over with unbeaten white of egg, wrapped neatly in a piece of poi-k caul

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