Cutlets (a la Maintenon)
From Cassell's dictionary of cookery, 1892
Serves 4
Time: eight minutes to fry. Allow one cutlet for each.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 456. The excerpt below is the record exactly as published.
Cutlets (a la Maintenon). — Cutlets were, it is said, first served in this way under the direction of Madame de Maintenon, to tempt the failing appetite of Louis XIV. Ac- cording to the original recipe they should be di-essed en papiUotc, but as this is a difficult operation, and the paper is almost sure to look untidy and greasy, it woidd be better for ordi- nary purposes to make a little writing-paper hot, and wrap the cutlet in it after it is broiled. Cut and trim some cutlets. Shape them neatly, and flatten them, then dip each one in beaten egg, and afterwards in bread-crumbs mixed with chopped parsley, savoury herbs, salt, pepper, and grated nutmeg. Melt some butter in a frying-pan, broil them quickly in it, turn them that they may be equally cooked through- out, and just before serving twist some hot writing paper round each
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.