Cutlets of Mutton a la Financiere
From The Swedish, French, American cook book, 1918
Serves 1
Lamb can be prepared in the same way.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 243. The excerpt below is the record exactly as published.
Cut the cutlets in round pieces half an inch thick; lard with fat bacon all over; put on a buttered pan with some sherry, pepper, and salt in oven; braise from ten to fifteen minutes (during that time baste again and again). When done, glaze with a nice brown glaze, arrange on small individual foundations of hominy that has been heated. Serve wdth financiere garnishing which is made of quenelles, pieces of sweetbreads, and cock’s combs. Serve with a brown sauce highly flavored with wine
Cook this with the app: pantry check, scaling, and the assistant.