Cutlets, Coated

Ingredients

• four or five onions
• an ounce or two of butter
• the yolk of an egg
• a spoonful of fine sifted flour
• pepper
• salt
• a little tomato sauce

Method

1. 1

   Cook onions in butter until tender, pulp through a sieve, stir with egg yolk and flour, season.

2. 2

   Spread on cold mutton cutlets, dip in egg and breadcrumbs, fry until golden.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 68. The excerpt below is the record exactly as published.

Cutlets, Coated. — Make a rich onion puree, by cooking; four or five onions in an ounce or two of butter or clarified dripping till tender enough to pulp through a sieve, then stir over the fire with the yolk of an egg, a spoonful of fine sifted flour, pepper and salt to taste ; allow it all just to boil up, then 142 ENTREES. turn it into a "basin to cool. Have ready some cold cooked mutton cutlets, and spread each of these a quarter of an inch thick with the cold onion puree, then dip into beaten egg and breadcrumbs and fry quickly a golden brown. These are excellent as they are, but even nicer if a little tomato sauce

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