Cutlets, Sauce for

Ingredients

• Put an ounce of butter into a saucepan
• an ounce of fine flour
• season with salt and cayenne
• finely-chopped gherkins
• mushroom or walnut pickle
• fresh tomatoes
• a minced shallot
• a glass of red wine

Method

1. 1

   Melt butter, gradually mix in flour, and let it brown slightly.

2. 2

   Add boiling water to thicken, season, and vary the flavor with additional ingredients.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 456. The excerpt below is the record exactly as published.

fresh tomatoes, when seasonable. At other times tomato sauce may be used. Time, a quarter of an hour to fry the cutlets. Probable cost, Is. 2d. per pound. Sufficient for four or five persons. Cutlets (a la Maintenon). — Cutlets were, it is said, first served in this way under the direction of Madame de Maintenon, to tempt the failing appetite of Louis XIV. Ac- cording to the original recipe they should be di-essed en papiUotc, but as this is a difficult operation, and the paper is almost sure to look untidy and greasy, it woidd be better for ordi- nary purposes to make a little writing-paper hot, and wrap the cutlet in it after it is broiled. Cut and trim some cutlets. Shape them neatly, and flatten them, then dip each one in beaten egg, and afterwards in bread-crumbs mixed with chopped parsley, savoury herbs, salt, pepper, and grated nutmeg. Melt some butter in a frying-pan, broil them quickly in it, turn them that they may be equally cooked through- out, and just before serving twist some hot writing paper round each. Send stewed mush- rooms to tiible with them, or a puree of soiTel, spinach, or green peas, in the middle. Time, eight minutes to fry the cutlets. Allow one for each. Probable cost. Is. Cutlets (a la Venitienne). — Cliop .sepa- rately half a pint of mushrooms, two shallots, a little parsley, and a sprig of thyme. Mix them thoroughly and stew them for ten minutes over a small fire in a little butter, with a slice of fat bacon cut into dice. Sprinkle a little salt and pepper over two pounds of veal cutlets, put them into the saucepan, and cook them gently till quite tender. Add a large spoonful of sauce tournee. Draw the saucepan from the fire for a minute or two, then thicken the sauce with the well-beaten yolks of three eggs mixed with a little cream. The sauce must net boil after the eggs are added. Before serving, squeeze in the juice of a lemon. Time, one hour. Probable cost. Is. 2d. per pound. Sufficient for four or five persons. Cutlets (au Jambon), — Cutlets au jambon are cooked in the same way as Cutlets a la Chingara {see Cutlets, Veal, a la Chingara), with the exception of ham being substituted for the tongue. Cutlets of Lobster or Crab.— Minco verj- finely and pound in a moitar the flesh of a good-sized lobster or a crab, and season it -with salt and cayenne, whilst it is being pounded. Put two ounces of butter into a saucepan, and dredge very slowly into it two table-spoonfuls of flour ; let it remain over the fire till lightly browned, but do not let it bum. Add this butter to the pounded fish, together with half a pint of good stock. Stir the mixture over the fire till it is quite hot, then take it out in a table-spoon, and lay it on a large dish. A\Tion quite cold, make it up in the shape of mutton cutlets, brush these over witli beaten egg, strew finely-grated bread-crumbs over them, and fiy them in boiling lard or dripping- till lightly browned. Stick a little bit of claw into each cutlet, and garnish the dish with parsley. If oysters are used, a bit of stick may be used instead of the claw. Time to fry, two or tlu-ee minutes. Probable cost, one large lobster, Is. 6d. to 2s. 6d. Sufficient for a large dish. Cutlets, Lamb (a la Dauphine).— Cut two pounds of cutlets from the best end of the neck, shape them neatly, trim oft' the fat and skin, and leave about an inch of bone bare. Put a quarter of a pound of butter into a stew- pan. Let it get quite hot, then fry the cutlets in it for a few minutes, but do not let the butter brown. Drain them, and let the butter cool ; mix with it the yolks of three eggs. Pass the cut- lets through it until they are thickly covered. Strew bread-crumbs over them, and fry them once more. Dish them in a circle, with a puree of green peas in the middle of the dish. Time, half an hour. Probable cost. Is. per pound. Sufficient for four or five persons. Cutlets, Sauce for.— Put an ounce of butter into a saucepan, place it over a slow fire, and mix very gradually with it an ounce of tine flour. Let it brown slightly, then add enough boiling water to make it as thick as cream, season with salt and cayenne, and vaiy the flavour by the addition of finely-chopped, gherkins, mushroom or walnut pickle, fresh to- matoes, or tomato sauce, a minced shallot, and a glass of red wine

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