Cutlets of Mutton a la Vicomtesse

Ingredients

• Select nice thin cutlets or chops of mutton
• remove the fat and backbone
• a tablespoon butter
• two tablespoons flour
• three-quarters cup of hot stock
• one cup mushrooms
• half cup grated ham
• flavor with sherry
• pepper
• salt
• dip in egg
• then bread crumbs
• fry in very hot fat
• Saratoga chips at side
• fresh green peas in centre

Method

1. 1

   Remove fat and backbone from cutlets, coat with champignon sauce, dip in egg and bread crumbs, and fry until golden brown.

2. 2

   Arrange on a platter in a ring shape, garnish with green peas and Saratoga chips.

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.

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. Lamb can be prepared in the same way. Cutlets of Mutton ( Cotelettes de Mouton) a la Marquise Take cutlets of mutton 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 that has some shredded ham and is highly flavored with wine. Mutton Chops ( Cotelettes de Mouton ) a la Reforme Take loin chops; bone and leave in their shape; spread with ham that has gone through the machine and is flavored with sherry, pepper, and salt; dip in egg and then in bread crumbs and fry in hot fat golden brown on both sides. When serving, put one chop on top of another with a paper frill on each and asparagus tips in the centre, with a reforme sauce around. [A reforme garnishing can be put in place of the asparagus tips in the centre.] Serve with potatoes as a dish for luncheon or supper. Cutlets of Mutton ( Cotelettes de Mouton) a la Vicomtesse Select nice thin cutlets or chops of mutton; remove the fat and backbone; coat with a champignon sauce au jambon; put in a saucepan a tablespoon butter, two tablespoons flour, three-quarters cup of hot stock; then add one cup mushrooms (chopped very fine) and half cup grated ham; stir, and flavor with sherry, pepper and salt to taste. Cover the chops on both sides with this thick sauce. Leave on an oiled paper or table until cold. When cold, dip in egg and then bread crumbs and fry in very hot fat until golden brown on both sides. Arrange on a platter the form of a ring, put a paper frill on each. Serve, with fresh green peas in centre and Saratoga chips at side

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