Cutlets a la Melpomene

Ingredients

• the liquor of fowls or rabbits which have been boiled
• a small carrot scraped and cut in slices
• half a leek
• a bouquet garni
• a bay leaf
• a couple of cloves
• salt and pepper to taste
• fresh butter
• fine flour
• good cream
• half an ounce, or an ounce of gelatine or isinglass

Method

1. 1

   Make a sauce with the liquor, add carrot, leek, bouquet garni, bay leaf, cloves, salt, and pepper.

2. 2

   Boil until reduced, thicken with butter and flour, add cream, and dissolve gelatine in milk.

3. 3

   Color and fill cutlet pans, mount a salad in the center, and decorate.

Nutrition per serving

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 93. The excerpt below is the record exactly as published.

Cutlets a la Melpomene. — Make a sauce with the liquor of fowls or rabbits which have been boiled ; free it from all fat, add a small carrot scraped and cut in slices, half a leek, a bouquet garni, a bay leaf, and a couple of cloves, salt and pepper to taste. Boil this till it is reduced one half, and keep it well skimmed, thicken with fresh butter and fine flour, or one of Groult's farina preparations, then add some good cream, gradually stirring the liquor all the time, but do not let it boil after the cream has been added. Dissolve half an ounce, or an ounce of gelatine or isinglass

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