Cutlets a la Bretonne

Ingredients

• Best end of a neck of Mutton
• One gill of Bechamel Sauce
• Half a pint of Haricot Beans, well cooked
• Four Onions, well cooked
• One ounce of Butter
• Pepper and Salt

Method

1. 1

   Trim the cutlets, bread-crumb and fry them.

2. 2

   Put the haricots and onions, previously well boiled, in a stewpan with the butter; season, and stir them over the fire.

3. 3

   When they are hot, pass them through a tammy or hair-sieve, add the white sauce, dish the cutlets, and put the puree of beans and onions in the centre, pouring round a little thin brown sauce or half-glaze.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 26. The excerpt below is the record exactly as published.

Cutlets a la Bretonne. Ingredients, Best end of a neck of Mutton. One gill of Bechamel Sauce* Half a pint of Haricot Beans, well cooked. Four Onions, well cooked. One ounce of Butter. Pepper and Salt

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