Cutlets a la Soubise

Ingredients

• some cutlets from the back ribs
• one ounce of butter
• one ounce of flour
• two tablespoonfuls of ketchup
• half a pint of stock
• four onions prepared and sliced
• one mealy potato or two mashed up
• half a pint of milk

Method

1. 1

   Trim and fry cutlets in butter.

2. 2

   Prepare gravy with flour, ketchup, stock, and seasonings.

3. 3

   For soubise sauce, sweat onions in butter, add potato and milk, stir, and pass through a sieve.

4. 4

   Serve cutlets with gravy and soubise sauce.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 39. The excerpt below is the record exactly as published.

Cutlets a la Soubise. Take some cutlets from the back ribs ; trim neatly ; remove all the fat ; scrape the bone an inch from the end quite clean ; form them into a neat shape. Fry them a nice E 66 DOMESTIC COOKERY. brown on both sides, seven to ten minutes, in one ounce of butter ; remove them from the pan ; keep them hot while you prepare the gravy. Put into the pan in which the cutlets have been fried one ounce of flour, two tablespoonfuls of ketchup j next add half a pint of stock, a little pepper and salt ; stir to boiling ; simmer twenty minutes to reduce the gravy. This gravy should be poured round the cutlets, and the soubise sauce put in the centre. To prepare the soubise sauce take four onions prepared and sliced. Put them into a stewpan with one ounce of butter, pepper, and salt to taste ; a little nutmeg ; place them by the side of the fire to sweat (not brown). When they are ’ steamed soft, add one mealy potato or two mashed up and half a pint of milk

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