Cutlets, His Excellency's

Ingredients

• pale clear savoury jelly
• some small neck of mutton cutlets
• salad a la russe
• chopped aspic
• little round cherry tomatoes

Method

1. 1

   Chemise the inside of a mould with jelly, layer cutlets en couronne, freeze, add more jelly and another row of cutlets.

2. 2

   When firm, fill with salad, decorate with aspic and tomatoes, and turn out.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 93. The excerpt below is the record exactly as published.

Cutlets, His Excellency's. — Take a plain round mould, place an inner mould inside it (a tumbler or gallipot will do). Chemise the inside of the outside mould with pale clear savoury jelly, putting a layer of it at the bottom of the mould to the depth of half an inch. Have ready some small neck of mutton cutlets nicely and neatly trimmed, the bone being cut to half an inch of the meat ; lay these en couronne all round, one just overlapping the other ; place on ice, and when firm take out of ice and put in a little more savoury jelly, then another row of the cutlets, but reversing them so that each row is different ; when cool add a little more liquid savoury jelly, and embed the mould ENTRIES 135 in ice for two hours. When it is ready to be turned out, the inner mould must be taken out by pouring hot water into it and instantly removing it, and then quickly putting the mould on ice again, after which, dip the mould in hot water, and turn out. The centre of the mould should be filled with salad a la russe, and the outside decorated with chopped aspic and little round cherry tomatoes

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