Cutlets a la Reforme

Ingredients

• Best end of a neck of Mutton
• Two lean slices of Ham (chopped fine)
• One Egg
• Bread-crumbs
• One Carrot (cut in strips)
• Four Gherkins
• Four Mushrooms
• Four Truffles
• Whites of two Eggs (previously cooked)

Method

1. 1

   Cut the carrot into strips to cook.

2. 2

   Cut the vegetables up neatly, put them in a stewpan, and keep them warm in a bain-marie.

3. 3

   Cut the cutlets,

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 28. The excerpt below is the record exactly as published.

Cutlets a la Reforme. Ingredients, Best end of a neck of Mutton. Two lean slices of Ham (chopped fine). One Egg. Bread-crumbs. One Carrot (cut in strips). Four Gherkins „ Four Mushrooms „ Four Truffles „ Whites of two Eggs „ (previously cooke

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