Cutlets Rechauffes
From Entrees made easy, 1905
Excellent for using up leftover cutlets.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 18. The excerpt below is the record exactly as published.
Cutlets Rechauffes (Hot). Make a thin onion sauce (soubise), sprinkle some cold cooked cutlets, with grated cheese and coralline pepper, and dip the cutlets in the warm soubise sauce ; when cold, egg and bread- crumb them, and fry in clarified dripping
Cook this with the app: pantry check, scaling, and the assistant.