Cutlets of Mutton a la Marquise

Ingredients

• about a quarter inch thick
• well-cured ham
• leaving a bone for a frill
• put in the oven on a buttered pan
• baste again and again with wine
• water that has been put in the pan
• spread each chop with some veal mousse
• put in a casserole or dish
• sprinkle some bread crumbs on top
• put a paper frill on each chop
• Serve with a white allemande sauce

Method

1. 1

   Trim and bone the cutlets, roll a slice of ham around each, cook in a buttered pan until well done, basting with wine and water.

2. 2

   Spread with veal mousse, layer in a casserole, cover with mousse, sprinkle with bread crumbs, and bake until golden.

3. 3

   Garnish with a paper frill and serve with a white allemande sauce.

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.

about a quarter inch thick, trim and bone, leaving a bone for a frill. Have some well-cured ham, cut it in very thin slices; roll a slice of ham around each cutlet; put in the oven on a buttered pan; cook until well done — covered; baste again and again with wine and water that has been put in the pan during cooking. Spread each chop with some veal mousse; put in a casserole or dish of any kind, one chop on another; then cover AMERICAN COOK BOOK with a mousse of veal, leaving the chop bone to show; sprinkle some bread crumbs on top; brown in oven about twenty-five minutes. When done, put a paper frill on each chop on top of the dish. Put the dish in a silver one. (If not at hand, put a napkin around the dish.) Place on a paper doily; garnish with parsley at the side. Serve with a white allemande sauce

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