Cutlets à la Maréchal

Ingredients

• Five mutton cutlets
• one dessert-spoonful of parsley
• two ounces of veal
• one salt-spoonful of nutmeg
• one table-spoonful of cream
• one half tea-spoonful of salt
• one half tea-spoonful of pepper
• one half dozen mushrooms
• two table-spoonfuls of bread crumbs
• one egg
• two ounces of clarified fat

Method

1. 1

   Chop veal finely, pound it, and rub through a sieve.

2. 2

   Mix with parsley, season with pepper, salt, and nutmeg, and stir in cream.

3. 3

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

4. 4

   Heat clarified fat in a frying pan, fry cutlets for eight minutes, turning once.

5. 5

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

6. 6

   Serve garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 70. The excerpt below is the record exactly as published.

one half tea-spoonful of pepper, one half tea-spoonful of salt, one table-spoonful of catchup, one table-spoonful of Worcestershire sauce, two eggs, three gills of stock. The macaroni must first be well washed in cold water, then put into a sauce-pan, covered with cold water, put on the fire, and boiled for fifteen minutes. FILLET OP BEEF, WITH SAUCE HOLLANDAIS. 99 Now grease twelve deep cup-tins or ordinary tea-cups. When the macaroni 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 veiy 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 catchup. Drop in upon this the egg, together with a table-spoonful of the stock, and when the whole has been well mixed to- gether, separate it into equal quantities ; put a portion into each of the cups, and press it snugly down upon the maca- roni 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 sauce-pan 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 sauce-pan, to which add the stock ; and when this mixture boils, add the remainder of the catchup and the Worcestershire sauce, also the re- mainder 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 catchup, caution should be exercised in the use of salt, as all catchups are highly salted in preparation. Fresh beef -steak may also be used for this dish, with the differ- ence that uncooked meat will require a little more time over the fire. Fillet of Beef, with Sauce Hollandais.— One and one- half pound of fillet of beef, one pound of potatoes, yolks of two eggs, one table-spoonful of cold water, one table-spoon- , 100 MEATS. ful of cream, one ounce of butter, one half table-spoonful of lemon-juice, one half tea-spoonful of pepper, one half tea- spoonful of salt. The fillet must first be cut into slices nearly an inch in thickness, place them then upon a slightly-greased gridiron, and broil over a clear fire for seven minutes, turning them constantly meantime. Take then a small tin sauce-pan, 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 sauce-pan either in a larger sauce-pan 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 sprinkling of chopped parsley. Around the meat there should be now placed a row of potato balls, which must be prepared in the following man- ner : — 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 &-la-Mar£chal. — Five mutton cutlets, one dessert- spoonful of parsley, two ounces of veal, one salt-spoonful of nutmeg, one table-spoonful of cream, one half tea-spoonful of salt, one half tea-spoonful of pepper, one half dozen mushrooms, two table-spoonfuls of bread crumbs, one egg, two ounces of clarified fat

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