Cutlets
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 42. The excerpt below is the record exactly as published.
the yolks of two eggs and the white of one together with a teaspoonful of anchovy sauce ; then mix them with the above ingredients. Roll out, sprinkle a little flour over, and form it into the cutlets ; dip a paste brush in beaten eggs, brush the cutlets over, roll them in breadcrumbs, and fry in boiling butter. Put one pint of melted butter in a saucepan with the coral and a teaspoonful of anchovy sauce
Cook this with the app: pantry check, scaling, and the assistant.