Cutlets a la Reform (Hot)

Ingredients

• some fresh breadcrumbs
• finely chopped ham
• season with pepper and salt
• dip in beaten egg

Method

1. 1

   Cover cutlets with breadcrumbs and ham, fry in oil or butter.

2. 2

   Heat strips of ham, hard-boiled egg white, gherkins, truffles, or mushrooms in stock, drain cutlets, and serve in a circle around the strips with Reform Sauce.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 5. The excerpt below is the record exactly as published.

season with pepper and salt, cover with a buttered paper, place the pan on a clear fire, turn occasionally. They may be cooked in a buttered tin in the oven, but in this case they require more stock, should be covered with a buttered paper, and great care must be taken to prevent their being dried up. Stewed Cutlets (Hot). Grease a pan well, and line it with sliced vegetables, a small slice of ham, or bacon, and pepper and salt to taste. Lay the cutlets in this, and let them fry for a minute or so until the vegetables begin to brown ; then pour in just enough stock to cover them, cover up the pan, and simmer slowly for about 1 hour. Serve with their own gravy strained, thickened, and freed from fat. Or they can be arranged on a pile of cooked carrot, and the gravy poured round them. Fried Cutlets (Hot). Egg and breadcrumb some cutlets, and fry in clarified fat for about 15 minutes. Let them drain, and serve on a hot dish on a border of mashed potato, tomato, French beans, or in fact anything you please. 22 CUTLETS, NOISETTES, AND FILLETS Cutlets en Papillotes (Hot). Spread some trimmed cutlets with a puree of foie gras, potted ham, or even a puree of mush- rooms, onion, tomato, etc. Ojl some oval pieces of kitchen paper, fold one neatly over each cutlet and broil. Serve the cutlets in their papers. Spiced Cutlets (Hot). Have ready some cutlets. Mix together 4 tablespoonsful of bread crumbs, 1 tablespoonful of minced savoury herbs, 1 tablespoonful of parsley, the same of minced shallot, 1 saltspoon- ful grated lemon peel, and pepper and salt to taste. Dip the cutlets in clarified dripping, then into beaten egg yolk, and finally into the mixed bread crumbs, etc. Fry a nice golden brown, and serve with good brown sauce. Fricasseed Cutlets (Hot). Flour some mutton cutlets lightly. Fry a sliced Spanish onion, and 3 or 4 tomatoes seasoned with pepper and salt ; then put in the cutlets and fry till nicely browned ; remove them, place in another saucepan with the tomatoes. Strain the gravy from the onions, etc., thicken with 23 ENTREES MADE EASY a little Hour, and cook for 10 minutes. Have ready some nicely boiled rice, pile this up in the centre of the dish, arrange the cutlets round it, and pour the gravy over them. Mutton Cutlet for an Invalid (Hot). Cut 3 nice cutlets, trimming one especially carefully, tie all three together, letting the two outer ones project rather. Broil over a clear fire till the 2 outer ones are burnt ; the middle cutlet will then be ready, and may be served with a little potato snow, or spinach or artichoke puree. Cutlets a la Reform (Hot). Have ready some fresh breadcrumbs and finely chopped ham ; season the cutlets with pepper and salt, dip in beaten egg

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