Cutlets a la Duchesse

Ingredients

• Two pounds of lamb, mutton or veal cutlets
• one large cupful of cream
• one tablespoonful of onion juice
• four tablespoonfuls of butter
• one of flour
• two whole eggs
• the yolks of four more
• two tablespoonfuls of finely-chopped ham
• one of lemon juice
• salt
• pepper

Method

1. 1

   Season cutlets with salt and pepper, fry in butter until cooked.

2. 2

   Prepare sauce with remaining butter, flour, and cream, then mix in ham, egg yolks, and lemon juice.

3. 3

   Dip cutlets in sauce, cool, then dip in egg and crumbs.

4. 4

   Fry in boiling fat for one minute and serve with green peas and cream sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 89. The excerpt below is the record exactly as published.

Cutlets a la Duchesse. Two pounds of lamb, mutton or veal cutlets, one large cup- 188 MISS PARLOA'S NEW COOK BOOK. ful of cream, one table -spoonful of onion juice, four table- spoonfuls of butter, one of flour, two whole eggs, the yolks of four more, two table -spoonfuls of finely- chopped ham, one of lemon juice and salt and pepper

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