Game Cutlets a la Royale

Ingredients

• One quart of the tender parts of cold game
• one generous pint of rich stock
• one-third of a box of gelatine
• one quart of any kind of force-meat
• four cloves
• one tablespoonful of onion juice
• two of butter
• one of flour
• three eggs
• one pint of bread or cracker crumbs
• salt
• pepper

Method

1. 1

   Soak the gelatine for one hour in cold water.

2. 2

   Fry butter and flour until smooth and brown, then add stock and seasoning.

3. 3

   Simmer, strain over game, and simmer longer.

4. 4

   Beat an egg and add to gelatine, then stir into game and sauce.

5. 5

   Cool, cut into pieces, cover with force-meat, and chill.

6. 6

   Dip in beaten egg and crumbs, fry in boiling fat for two minutes, and serve with mushroom sauce.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 88. The excerpt below is the record exactly as published.

ame Cutlets a la Roy ale. One quart of the tender parts of cold game, cut into dice ; one generous pint of rich stock, one-third of a box of gela- tine, one quart of any kind of force-meat, lour cloves, one table -spoonful of onion juice, two of butter, one of flour, three eggs, one pint of bread or cracker crumbs, salt, pepper. Soak the gelatine for one hour in half a cupful of cold water. Put the butter in a frying-pan, and when hot, add the flour. Stir until smooth and brown, and add the stock and season- ing. Simmer ten minutes ; strain upon the game, and sim- mer fifteen minutes longer. Beat an egg and add to the gelatine. Stir this into the game and sauce and take from the fire instantly. Place the stew-pan in a basin of cold water, and stir until it begins to cool ; then turn the mixture into a shallow baking pan, having it about an inch thick. Set on the ice to harden. When hard, cut into cutlet-shaped pieces with a knife that has been dipped in hot water. When all the mixture is cut, put the pan in another of warm water for half a minute. This will loosen the cutlets from the bot- tom of the pan. Take them out carefully, cover every part of each cutlet with force-meat, and set on ice until near serv- ing time. When ready to cook them, beat the two eggs with a spoon. Cover the cutlets with this and the crumbs. Place a few at a time in the frying basket, and plunge them in- to boiling fat. Fry two minutes. Drain, and place on brown paper until all are cooked. Arrange them in a circle on a hot dish. Pour mushroom sauce in the centre, garnish with parsley, and serve. Poultry cutlets can be prepared and served in the same way. Cutlets a la Duchesse. Two pounds of lamb, mutton or veal cutlets, one large cup- 188 MISS PARLOA'S NEW COOK BOOK. ful of cream, one table -spoonful of onion juice

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