Cutlets in Aspic
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 130. The excerpt below is the record exactly as published.
Cutlets in Aspic. Braise the neck of mutton or lamb whole, then set it aside to cool. When quite cold cut oft' the cutlets, trim neatly, and glaze. Have ready some nicely-made aspic, set them in it in a saute-pan, shape them with a cutter, and when set, dish with a Macedoine of vegetables
Cook this with the app: pantry check, scaling, and the assistant.