D’Uxelles Cutlets

Ingredients

• a teaspoonful of freshly minced parsley
• the same of minced chives
• one very finely chopped shalot
• half a wineglassful of sherry
• half a pint of good espagnole sauce
• rather better than f oz. of leaf gelatine
• foz. of best leaf gelatine
• half a pint of well clarified consomme

Method

1. 1

   Cook the butter, salt, and pepper with parsley, chives, and shallot for about ten minutes.

2. 2

   Add sherry, espagnole sauce, and gelatine; let it boil and cool.

3. 3

   Prepare savoury jelly with gelatine and consomme, line cutlet moulds with it, add a layer of the D’Uxelles mixture, and a piece of pate de foie gras.

4. 4

   Cover with more D’Uxelles and glaze with jelly.

5. 5

   Set aside to cool.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 91. The excerpt below is the record exactly as published.

teaspoon- ful of freshly minced parsley, and the same of minced chives, or one very finely chopped shalot. Let it cook at the side of the stove for about ten minutes, then add to it half a wineglassful of sherry, half a pint of good espagnole sauce, and rather better than f oz. of leaf gelatine ; let this just boil up, then set it aside to cool. Prepare a good savoury jelly by dissolving foz. of best leaf gelatine in half a pint of well clarified consomme, and, when this is setting, line some cutlet moulds with it ; then put in a layer of the d’Uxelles mixture, which should be just on the point of setting, and on this place a nice piece cf pate de foie gras ; cover it well over with more d’Uxelles, and lastly glaze with a little savoury jelly, and put these aside to set. Turn the rest of your savoury jelly into a border mould to the depth of fin. or lin., and, when this is set, turn it out and mount the CHAUFROIX, &c. 187 d’Uxelles cutlets

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