Cutlets à la Marechal

Ingredients

• Five mutton cutlets
• one dessert spoonful of parsley
• two ounces of veal
• one saltspoonful of nutmeg
• one tablespoonful of cream
• one-half teaspoonful of salt
• one-half teaspoonful of pepper
• one-half dozen mushrooms
• two tablespoonfuls of bread crumbs
• one egg
• two ounces of clarified fat

Method

1. 1

   Chop veal finely, pound it, rub through a sieve, add parsley, season with pepper and salt, flavor with nutmeg, and mix with cream.

2. 2

   Trim cutlets, roll in beaten egg, then in seasoned bread crumbs.

3. 3

   Heat clarified fat, fry cutlets for eight minutes, turning once.

4. 4

   Spread veal mixture over each cutlet, sprinkle with chopped mushrooms, bake in a moderate oven for ten minutes.

5. 5

   Serve garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 41. The excerpt below is the record exactly as published.

one tablespoonful of cream, one-half teaspoonful of salt, one-half teaspoon- f ul of pepper, one-half pint of white stock. Cut the veal into small equal ovals and place them in a saut6 or very clean frying pan together with two ounces of butter. Over a slow fire cook the meat for five minutes in order to whiten it, being careful to turn the pieces and not to let the butter brown. Draw the pan then from the fire and sprinkle over the meat the chopped parsley, the mushrooms and eschalot which must also have been chopped, and melting in a separate saucepan the remaining ounce of butter, stir into it the flour, add by degrees the stock, and bring all to the boil, and the instant this is accomplished, pour all over TIMBALES. 91 the veal in the sautie pan and leave all to cook for twenty minutes very slowly turning the meat and the saucepan constantly while cooking, to prevent the meat discoloring. Prepare now in a bowl the yolks of egg and cream, season this with the pepper and salt, when the veal should be taken from the saucepan and arranged upon a flat dish, and the cream and egg stirred into the saucepan with the sauce. The contentis of the saucepan must not be allowed to boil after the yolks of egg are added but as soon as the sauce thickens with them by simmering slowly, it must be poured over the veal. Timbales. — One-quarter of a pound of maccaroni, one-half pound of cold roast beef, four ounces of bread crumbs, one ounce of butter, one ounce of flour, one-half teaspoonful of pepper, one-half teaspoonful of salt, one tablespoonful of catsup, one tablespoonful of Worcester- shire sauce, two eggs, three gills of stock. The maccaroni must first be well washed in cold water then put into a saucepan, covered with cold water, put on the fire and boiled for fifteen minutes. Now grease twelve deep cup tins or ordinary teacups. When the maccaroni is boiled, drain the water from it, and drying it lightly in a towel, cut it into inch lengths and arrange these lengths upon end in the cup tins. Chop the cold meat very finely and putting it into a bowl, mix with it the bread crumbs and season this with the pepper and salt, adding also a little of the Worcester- shire sauce and half of the catsup. Drop in upon this the egg together with a tablespoon- ful of the stock, and when the whole has been well mixed gZ ENTREMETS,. together, separate it into equal quantities, put a portion into each of the cups and press it snugly down upon the maccaroni with the blade of a knife. Each tin or cup must be now covered with a small piece of kitchen paper and all placed in a shallow sauce- pan in which there is boiling water sufficient to reach half way up their sides, when the saucepan should be covered and the timbales allowed to cook very slowly for one hour, boiling water being added from time to time to keep the quantity the same. Five minutes before the hour expires the butter and flour must be mixed together in a small saucepan, to which add the stock and when this mixture boils add the re- mainder of the catsup and the Worcestershire sauce, also the remainder of the pepper and salt, and allow all to cook for two minutes. When the timbales are done, turn them carefully out in regular order upon a large, deep platter, and pour the sauce around them, taking care not to spatter the tops. Notes — In using catsup, caution should be exercised in the use of salt, as all catsups are highly salted in preparation. Fresh beefsteak may also be used for this dish, with the difference- that uncooked meat will require a little more time over the fire. Filet of Beef, iTirith sauce Hollandais. — One and one-half pounds of filet of beef, one pound of pota- toes, yolks of two eggs, one tablespoonful of cold water, one tablespoonful of cream, one ounce of butter, one-half tablespoonful of lemon-juice, one-half teaspoonful of pepper, one-half teaspoonful of salt. The filet must first be cut into slices nearly an inch in thickness, place them then upon a slightly greased grid- CUTLE TS X-LA^MARECHAL. 93 iron and boil over a clear fire for seven minutes^ turning them constantly meantime. Take then a small tin saucepan^ put into it the yolks of egg, pour over them the cold water, and whisk until well mixed, with two forks or an egg whisk. Add the cream, lemon-juice and butter, season with a very little of the pepper and salt, and place the saucepan either in a larger saucepan of boiling water, or over a very slow fire, and whisk the contents until the butter melts, and it rises to a froth. The slices of beef must now be arranged on a dish in a circle, the end of one piece being made to lap upon the other until the circle is complete, when the sauce should be poured over, and the whole garnished with a sprink- ling of chopped parsley. • Around the meat there should be now placed a row of potato balls, which must be prepared in the following manner : Pare and wash the pound of potatoes, and cut from them with a French vegetable cutter, as many balls as the potatoes will furnish. Dry the balls well in a towel, and throw them into hot clarified fat or lard, for four minutes. When fried, drain them for a moment upon a piece of kitchen paper, and transfer them to the dish. Cutlets iL-la-Marechal. — Five mutton cutlets, one dessert spoonful of parsley, two ounces of veal, one saltspoonful of nutmeg, one tablesi)oonful of cream, one- half teaspoonful of salt, one-half teaspoonful of pepper, one-half dozen mushrooms, two tablespoonfuls of bread crumbs, one egg, two ounces of clarified fat

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