Italian Cutlets
From 365 foreign dishes, 1908
Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 24. The excerpt below is the record exactly as published.
fine bread-crumbs, and fry in deep hot lard a golden blown. Serve hot. Garnish with fried parsley and serve tomato-sauce in a separate dish, flavored with chopped mango chutney. 9- — Swiss Veal Pie. Cut cooked veal into small pieces ; season and moisten with a rich beef gravy. Pour into a deep pie-dish. Then malce a cover with mashed potatoes moistened with cream ; sprinkle with bits of butter and let bake until brown. Serve hot. 10. — Spanish Rice. Fry I lai^e chopped onion with a cups of tomatoes ; add i cup of stock, salt and pepper to taste. Cover and let simmer ten minutes ; then add 2 cups of boiled rice. Mix well together with i tablespoonful of butter. Let get very hot and serve. II. — Polish Chicken Soup. Cook a large fat chicken in 3 quarts of water ; add x onion, 2 carrots and 2 sMlka September of celery cut into small pieces and i cup of pearl barky. Let all cook until tender. Remove the chicken ; season the soup to taste with salt and pepper; add some chopped paisley and serve hot with the chicken. 13. — Norwegian Soup. Boil a large fish in i quarts of water; season with salt and paprica. Add i sliced onion, a leeks cut fine, a sprigs of parsley and I bay-leaf. Let cook well ; then remove the fish. Add t tablespoon ful of butter and I quart of oysteis. Let boil ten minutes. Add I cup of hot cream ; season to taste and serve very hot. 13.— Greek Cakes. Mix J4 pound of butter and i cup of sugar to a cream ; add 4 well-beaten eggs and the grated rind and juice of ^ lemon. TTien stir in }4 pound of flour and work into a smooth dough. Lay on a well- floured baking-board and roll out thin. Cut into fancy shapes and bake in a mod- erate oven until done. Cover with a white icing, flavored with vanilla. September 14. — Russian Sandwich. Spread thin slices of rye bread with butter aDd caviare; some slices of white bread with butter and thin slices of ham; some slices of pumpernickel bread with butter and a layer of cottage cheese ; and some slices of brown bread with butter and cold cooked chicken sliced thin. Put all into a press under a heavy weight for one hour; then cut into perpendicular slices and serve. 15. — Spanish Desaert. Dissolve J^ box of gelatin. Then cook I pint of milk; add 6 tablespoon fuls of sugar and stir in the yolks of 3 eggs. Mix all together with the gelatin and the whites of ^gs beaten to a stiff froth ; add i tea- spoonful of vanilla. Pour into a mold and place on ice. Serve with whipped cream. 16. — German Bread Tarte. Take i cup of rye bread-crumbs and mix with the beaten yolks of 4 eggs, }i cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated. Add i teaspoonful of lemon-juice, September I ublespoonful of brandy and i of wine. Beat the whites to a stiff froth; add to the mixture. Put in a well-buttered pudding- dish and bake until brown. Serve with wine 17. — Russian Stewed Pish. Cut a white fish into pieces and salt well ; let stand. Then cut i onion and i clove of garlic in thin slices ; fry in i tablespoonful of butter. Stir in i table- spoonful of flour until brown. Then fill the pan with water and let boil. Add i >nful of celery seed, i bay-leaf, a few cloves, a pinch of thyme and mace, ^ teaspoonful of paprica and salt to taste. Let boil. Add the fish to the sauce; sprinkle with black peppei and ginger and let cook until done. Remove the fish to a platter. Beat the yolks of 3 eggs with a little water and stir in the sauce with some chopped parsley. Let get very hot and pour over the fish. Garnish with lemon slices and sprigs of parsley. 18. — German Liver Dumplings. Chop }i pound of liver; add 1 chopped September onion, some parsley, salt, pepper and a little nutmeg. Mix with 3 beaten eggs and i tablespoonful of butter. Add enough bread- crumbs to form into small balls and boil in soup-stoclc and serve with the soup. 19. — Jewish Sour Fish. Season a trout and let cook with i sliced onion, i sliced lemon, 3 tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add cinnamon, ^ cup of raisins and i table- spoonful of butter. When done, remove to a platter. Add some brown sugar, lemon- juice and chopped parsley to the sauce ; let boil and pour over the fish. Serve cold. Gambh with parsley. 20. — Compote dc Bannaaes. Peel I dozen bananas and cut them in halves. Then cook J^ cup of water with J^ pound of sugar ; let boil ten minutes ; then . add the juice of a lemon ; let cook. Add the sliced bananas to the hot syrup and stew slowly until done. Remove the bananas to a dish and pour over the syrup. Serve very cold for dessert. September ai. — English Peach Pie. Make a rich pie-crust and let bake until done. Peel and chop some peaches and mix with sugar to taste. Fill the pie with the peaches; let bake. Whip i cupof rich cream with pulverized sugar and flavor with vanilla. Spread the deam high over the pie ; let get cold and serve. 33. — Bean Polenta (Italian). Cook 2 cups of white dried beans with salt and pepper until very soft ; press through a colander. Fry i onion in 2 tablespoonfuls of butter until brown j mix with the beans. Add I tablespoonful of vinegai, i teaspoonful of made mustard, some lemon -juice and 2 table- spoonfuls of molasses. Let all get very hot and serve with pork roasL 23. — French Almond Pudding, Take ^ pound of almonds and pound in a mtntar. Mix with 6 yolks of eggs and a cup of sugar, i tablespoonful of lemon-juice, I tablespoonful of brandy, 3 slices of stale cake-crumbs and the whites of the ^gs beaten stiff. Put in a well-buttered pudding-dish and bake in a slow oven until done. September 24.— Italian Cutlets. Take tender veal cutlets; season highly with pepper and salt. Dip in beaten egg and fine la^d-crumbs and fry in boiling laid un- til a light brown. Have ready some boiled macaroni well seasoned. Put on a platter with the cutlets and pour over all a highly seasoned tomato-sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.