Cutlets of Minced Chicken, Bordelaise

Ingredients

• 2 solid cups chicken meat
• 1 cup panada
• 1/2 cup butter
• 1 tablespoon minced onion
• 2 tablespoons minced mushrooms
• 2 eggs
• Thyme
• parsley
• pepper
• salt

Method

1. 1

   Pick the chicken meat to pieces and mince it; there should be over a pound.

2. 2

   Make panada by soaking white bread in cold water and squeezing dry.

3. 3

   Put the butter in a frying-pan along with the onions and mushrooms, and stir over the fire a few minutes, then put in the panada and when hot add the eggs and after that the chicken and seasonings.

4. 4

   Let get cold in a pan, then make up with floured hands, first in pear shapes, small size and flatten them to look like lamb chops.

5. 5

   Get a piece of macaroni for each one and insert it to look like the bone.

6. 6

   Dip in egg and cracker dust and fry in lard or oil.

7. 7

   Serve with Bordelaise sauce in the dish.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 262. The excerpt below is the record exactly as published.

utlets of Minced Chicken, Bor- dJaise. 2 solid cups chicken meat, or, equal to the meat of one fowl. I cup panada, i^ cup butter. 1 tablespoon minced onion. 2 tablespoons minced mushrooms. 2 eggs. Thyme, parsley, pepper, salt

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