Mutton Cutlets a la France

Ingredients

• a dozen cutlets
• a sprig of thyme
• a sprig of parsley
• two beaten yolks of eggs
• six drops of onion-juice
• a table-spoonful of mushroom catsup
• salt
• pepper
• plenty of bread-crumbs
• bits of butter

Method

1. 1

   Simmer cutlets in white stock with thyme and parsley until tender.

2. 2

   Strain gravy, return to saucepan, add egg yolks, onion-juice, parsley, mushroom catsup, salt, and pepper.

3. 3

   Cook until thick.

4. 4

   Dip cutlets in sauce, place in a baking dish, cover with bread-crumbs and butter, and bake until brown.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 252. The excerpt below is the record exactly as published.

Mutton Cutlets a la France. — Take a dozen cutlets ; put in a sauce- pan; cover with white stock; add a sprig each of thyme and parsley ; set on the fire to simmer gently until the meat is tender. Take up ; strain the gravy ; return to the saucepan ; add two beaten yolks of eggs, six drops of onion-juice, a teaspoonful of minced parsley, a table-spoonful of mushroom catsup, with salt and pepper. Set on the fire, and cook until thick. Take up ; let cool ; dip each cutlet in the sauce ; lay in a baking dish or pan ; cover with grated bread-crumbs and bits of butter. Set in the oven to bake brown. Serve with brown sauce. Mutton Cutlets en Papillote. — Cut your mutton into slices half an inch thick, and put each slice into a well- buttered and frilled strip of white paper. The dipping in melted but- ter prevents their burning. Roll in grated bread-crumbs, and season with 225 Mutton Fillets MUTTON Mutton, Leg of pepper and salt- Roll the cutlets up in the paper to preserve the gra- vy, broil them on the gridiron, and serve them up in the paper, with mushroom sauce and, as a vegetable, green pease. Another way : — Cut some mutton cutlets round, and not too thick ; dip them into egg and bread-crumbs, then into chopped mushrooms, then into the egg and crumbs again ; and fry in butter a light brown. When sent to table, pour over them a little good gravy of either beef or veal. Mutton Fillets Mignons. — Cut three slices from the middle of a large-sized leg of mutton, each slice about three - quarters of an inch thick, and remove the fat and skin. Cut from each slice two round fillets. Rub both sides with half a salt-spoon- ful of salt, quarter of a one of pepper. Put in a skillet one heaping table- spoonful of butter ; when melted and hot, place the fillets in it. Cook four minutes on each side. Do not prick the fillets while turning or removing them, as the juice would run out. They must be served as soon as cooked in order to be perfectly juicy. Mutton, Fillets of. — Procure two fillets from a loin of mutton, pare off all the sinewy skin which lies be- neath the fat, and cut them in two when they are trimmed. Roll them in two table-spoonfuls of melted but- ter, which has been seasoned with one teaspoonful of salt and one salt- spoonful of black pepper. Roll them afterwards in plenty of bread-crumbs

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