Cutlets a la Milanaise

Ingredients

• Best end of a neck of Mutton
• One gin of White Sauce
• One gill of Brown Sauce
• One Egg
• Bread-crumbs
• Strips of Tongue
• Strips of Truffles
• Strips of Macaroni

Method

1. 1

   Trim the cutlets, egg and bread-crumb them, and fry them in butter.

2. 2

   Dish them on a border of mashed potatoes.

3. 3

   Stir the tongue, truffles, and macaroni into the white sauce, and serve in the centre of the cutlets; pour the brown sauce round, and serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 27. The excerpt below is the record exactly as published.

Cutlets a la Milanaise- Ingredients. Strips of Tongue, j Strips of Truffles. > Equal quantities of each. Strips of Macaroni. ; One gin of White Sauce. Best end of a neck of Mutton. One gill of Brown Sauce. One Egg. Bread-crumbs

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