Cutlets and Fillets Preparation

Ingredients

• a variety of meat
• any nice vegetables such as peas, asparagus points, etc.
• any good puree, such as mushroom or tomato
• any rich white sauce

Method

1. 1

   Trim and lard the cutlets if desired.

2. 2

   Grill over a clear fire for 4-5 minutes on each side.

3. 3

   Serve with vegetables or puree, naming the dish according to the garnish used.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.

r rich white sauce poured over and round it. An average sweet- bread takes about an hour’s gentle cooking to be in perfection. A variety of meat can be served as fillets or escalopes, which hardly come under the heading of cutlets (though that name too is occasionally applied to them), as, for instance, liver, which, like ham or foie gras, when cut into long narrow fillets, or even slices, is also known as tranches or lames, of what- ever the meat. These names are simply given to explain their use on foreigu menus ; for ordinary purposes the description can be omitted altogether, and simply the name of the meat used, as for instance, foie de veau a Vitalienne, a very favourite French dish, which, as will be seen when the CUTLETS, FILLETS, &c. 33 description is given, is not nearly so pretentious as its name would imply. Foie gras is usually known as escalopes, cliiefly from the shape of the slices, which are mostly scooped out in a concave shape with a silver spoon. Lastly, there is a form of fillet known to French chefs as filet contise, of which Fig. 9 gives a clear idea. (Fig. 10 shows the fillet Fig. 9. Fig. 10. ready for cooking ; Fig. 9 showing it cut ready for inserting the garnish.) The fillet is lifted clear off from the breast-hone of the bird, or the backbone of a hare or rabbit, and instead of being sliced down as described above, each fillet forms one portion (except in the case of a hare or large rabbit, when • each side fillet can be halved, cut, and trimmed into shape). This pear shaped piece of meat is then . gashed right across horizontally three or four times, D 34 ENTRIES. a slice of red pickled tongue, or a fillet of truffle, &c., being fixed in each gash, the pointed end being then gently trimmed and pressed round with a wet knife, into a rather spiral form. These fillets are more solid than the usual ones, and are particularly good when the meat has been marinaded, as it allows the flavouring to permeate the flesh thoroughly. But their preparation demands much deftness and care on the part of the cook, for their appea?'ance depends entirely on their regularity, CHAPTEK III. CUTLETS, FILLETS, &c. (Continued). Haying given general directions for the preparation of cutlets and fillets of various kinds, a few specific recipes may be offered, as suggestions, for it would be impossible in a book of this size to give anything like an exhaustive list of the numerous ways of preparing such things, For instance, cutlets plainly broiled (i.e., neatly trimmed, left plain, or larded if liked, with fine lardoons previously rolled in quatre epices, brushed over with, or dipped into either dissolved butter or good salad oil, then grilled over a clear fire for four or five minutes, the other side being turned and cooked in the same way if unlarded; or if larded, then set for four minutes or so in a sharp oven, to crisp the lardoons and finish the cooking ;) can be served in a circle with any nice vegetables such as peas, asparagus points, cucumber, souffle or ribbon potatoes, fried tomatoes, mush- rooms, &c., or with any good puree, such as mush- room, tomato

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