Mutton Cutlets à la Jardinière

Ingredients

• Trim the cutlets
• melt some fresh butter
• season with salt
• pepper
• a pinch of grated nutmeg
• Take some button mushrooms
• french beans
• green peas
• young carrots
• turnips
• moisten some brown thickening with stock
• place a fine white head of boiled cauliflower

Method

1. 1

   Trim the cutlets, melt some fresh butter in a shallow saucepan, add the cutlets, and season with salt, pepper, and a pinch of grated nutmeg.

2. 2

   When done on one side, turn the cutlets; as soon as they are thoroughly cooked, arrange them round an entrée dish, and garnish the centre with the following vegetables: Take some button mushrooms, french beans, green peas, young carrots, and turnips, cut into small balls, and boil in stock; moisten some brown thickening with stock and simmer the vegetables in it until the sauce is quite thick; place a fine white head of boiled cauliflower in the centre of the cutlets, and surround with these vegetables.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 28. The excerpt below is the record exactly as published.

Mutton cutlets à la jardinière. Trim the cutlets, melt some fresh butter in a shallow sauce- pan, add the cutlets, and season with salt, pepper, and a pinch of grated nutmeg, when done on one side, turn the cutlets ; as soon as they are thoroughly cooked, arrange them round an entrée dish, and garnish the centre with the following vege- tables: Take some button mushrooms, french beans, green peas, young carrots, and turnips, cut into small balls, and boil in stock ; moisten some brown thickening with stock and simmer the vegetables in it until the sauce is quite thick ; place a fine white head of boiled cauliflower

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