Maintenon Cutlet

Ingredients

• a good spoonful of d' Uxelles mixture
• a slice or two of ham
• seasoning to taste
• sufficient strong stock

Method

1. 1

   Cut the cutlets thick, split them, and fill with d'Uxelles mixture.

2. 2

   Skewer to shape and broil for 4 minutes each side.

3. 3

   Serve with sauce from cooking.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 19. The excerpt below is the record exactly as published.

a slice or two of ham, a good bouquet of herbs, seasoning to taste, and lastly sufficient strong stock to just cover them, a buttered paper is put over them and they are then simmered very gently till cooked, when they are lifted out, and placed to press between two plates under a weight till perfectly cold ; they are then trimmed, the liquor in which they were cooked is strained, freed from fat, and reduced a little by rapid boiling, the cold trimmed cutlets being then gently heated in •this sauce and served with any garnish to taste. Lastly there is the Maintenon cutlet, for which various methods of cooking are often given. The nicest I think is this : cut the cutlets rather thick, then split them through horizontally to the bone, and lay in this a good spoonful of cV TJxelles mixtur

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