Cutlets A-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, and pass through a sieve.

2. 2

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

3. 3

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

4. 4

   Fry in hot clarified fat 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

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 42. The excerpt below is the record exactly as published.

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- Cutlets A-LA-MARECHAL. g^ 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 wdl 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 a.-la-]y[arechal. — Five mutton cutlets, one dessert spoonful of parsley, two ounces of veal, one saltspoonful of nutmeg, one tablespobnful 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. Chop the veal very finely, and pound it in a mortar 94 ENTREMETS. rub it when poundedj through a wire sieve, and add to it the chopped parsley,, season with a very little pepper and salt, and flavor with the nutmeg, and stir all to a con- sistency with! the cream. Take the cutlets and trim them neatly, leaving on a part of the fat, and roll them in the egg which must have been previously beaten. Put the bread crumbs into a paper, and seasoning them with the remainder of the pepper and salt, roll the cutlets in this also ; make hot in a frying pan the clari- fied fat, and when the smoke arises, put into it the cutlets, arid fry them for eight minutes, turning them once, and allowing four minutes. ' When fried take them from the fat, and Spread over each one an equal quantity of the veil mixture from the mortar, chop the mushrooms and sprinkle a little of this over each, and put them into a moderate oven and let them bake for ten minutes. Serve in a hot napkin garnished with sprigs of parsley. General Remarks. — Bermuda and Spanish is applied to onions in a descriptive sense. Bermuda signifying a small onion or of the •size of a Bermuda onion, and Spanish onion meaning a large onion or of the size of a Spanish onion, although if these especial growths of onions are to be conveniently procured, they will be found of su- perior quality to the ordinary. Specified quantities of salt are given in the foregoing recipes in order to preserve proportions, but the use of this seasoning may be governed by the respective palates of those for whom the dishes are prepared, keeping in mind that while more may be required by those who are excessively fond of salt, less is always safer, as to s^t a dish is easy, while to freshen one that is over salted and acrid therefrom, is generally impossible. Harvey's and Worcestershire sauce being nearly the samej may be SPINACH WtTti MGGS. 95 substituted for each other as convenience may require, but the result will be more satisfactory from using each as directed. The recipes throughout this work have been kept as nearly as pos- sible to quantities for serving four persons, using such surplusage as must necessarily occur in the proper cooking of joints, in the cold meat preparations. The etiquette of entries making one service to a person sufficient, the proportion of quantity has still been in a measure preserved, as these are generally served in odd numbers five, seven, nine, etc. VEGETABLES. Spinach with Eggs.— For this provide : four quarts of spinach, one tablespoonful of cream

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