Cutlets a la Jardiniere
From Catherine Owen's new cook book .., 1885
Encircle the ragout with fried cutlets and crown with cauliflower.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 41. The excerpt below is the record exactly as published.
utlets a la Jardijntiere. — Trim some thick cutlets from a cold leg of mutton, or chops from the loin, dip them in frying batter, a la Car erne, fry crisp and quickly, and serye wreathed round green peas, or a ragout made as follows : Take young carrots, turnips, green peas, white beans
Cook this with the app: pantry check, scaling, and the assistant.