Mutton Cutlets à la Marquise

Ingredients

• 6 mutton chops
• 1 even tablespoonful seasoning salt
• 2 ounces butter
• 1/2 cupful of fine-chopped mushrooms
• 2 ounces of butter
• 1 pint stewed mushrooms
• baked potatoes

Method

1. 1

   Remove the meat from the end bone of the mutton chops, pound lightly, and flatten to 0.25 inch.

2. 2

   Season with salt.

3. 3

   Melt butter in a pan, cook chops for 2 minutes on each side, then remove and press.

4. 4

   Dip in Villeroi sauce mixed with mushrooms and let stand until cold.

5. 5

   Before serving, besprinkle with bread crumbs, dip in beaten egg, then in bread crumbs again.

6. 6

   Bake in melted butter until light brown.

7. 7

   Serve garnished with stewed mushrooms and baked potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 215. The excerpt below is the record exactly as published.

Mutton Cutlets h la Marquise.— Procure 6 mutton chops 1 inch thick and 5 inches long, remove the meat 1 inch deep from MUTTON. 321 the end bone, cut off the outside skin which covers the fat, pound the chops lightly, and flatten to ^4 inch ; season with 1 even table- spoonful seasoning salt Melt 2 ounces butter in a pan, add the chops, cook 2 minutes on each side ; then remove, lay on a dish, put over a light press. When cold dip each in Villeroi sauce in which Vs cupful of fine-chopped mushrooms have been mixed ; let stand till cold. Thirty minutes before serving besprinkle the cutlets with bread crumbs, dip in beaten egg, then in bread crumbs, pat nice and smooth with a knife. Melt 2 ounces of butter in a baking pan, put in the chops, and bake in a moderate oven light brown on both sides. Arrange on a warm dish, garnish with stewed mushrooms, and the bone with paper frills. Serve with tomato sauce. Nflrnberger Cutlet. — Take a 3-pound piece of mutton from the rack, remove the bones, and cut the meat into 6 chops ; cut off a piece from the rind so that the chops are about 8 inches long, re- move part of the fat, roll them into round shapes, beginning at the thick end, securing their shape with a toothpick, pound them lightly to flatten. Place a frying pan over the fire, let it get hot, then put in the chops, and fry 8 minutes, turning them 3 times. When firm to the touch, offering a slight resistance, they are done. Dress them on a warm dish ; mix 1 ounce butter with Vs even table- spoonful seasoning salt, spread this over the chops. Put 1 fine- chopped onion in the mutton fat, fry 5 minutes without browning ; add % tablespoonful flour, stir a few minutes ; add 1 cup of boiling water, Y, teaspoonful beef extract, V^ even teaspoonful salt, Y^ tea- spoonful pepper, cook 3 minutes ; then strain, add 1 tablespoonful lemon juice, a sprinkle of sugar, ^ mix, and pour in a sauce bowl. Pour a little sauce over each chop, garnish with 1 pint stewed green peas, 1 pint boiled carrot balls, and 1 pint of small cooked potato balls. Mutton Cliops^ Breaded and Broiled.— Procure 6 nicely trimmed mutton chops from the rack, season with 1 even table- 322 MEATS. spoonful seasoning salt, brush each over with melted butter, and roQ in fresh grated bread crumbs. Lay the chops on a hot broiler, and broil 10 minutes, or until firm to the touch, offering a slight resist- ance. Arrange the chops on a warm dish in a straight row, pour a little of the sauce mentioned below over each, and lay Y^ pint pota- toes 4 la Minden on each side of the chops. For sauce: Fry 1 tablespoonf ul fine-chopped onion in 1 ounce butter 6 minutes ; add V0 tablespoonf ul flour, stir and cook 3 minutes ; add 1 cup of boil- ing water, 1 teaspoonf ul beef extract, % ^^^^ teaspoonful salt, % teaspoonful pepper, cook 5 minutes, then strain ; add 1 tablespoon- f ul lemon juice, pour a little of the sauce over each chop, and serve the remainder in a sauce bowl. Mutton Chops h la Mattre d'Hdtel.— Prepare and broil 6 chops as in foregoing recipe, and spread 1 ounce mattre d'hdtel butter over, in place of the sauce. Mutton Chops^ Broiled. — Procure 6 mutton chops 1*/, inch, in thickness, remove the skin which covers the fat, shorten the rib bones ; make a handle to the cutlets by removing the fat from the bone. When all are prepared in this way, pound lightly to flatten down to 1 inch ; brush the chops over with melted butter, lay on a hot broiler, and broil 10 minutes, turning frequently. Dress them on a warm dish ; spread Vs teaspoonful seasoning butter orer each chop, and serve with French fried potatoes, German puffs, or hot muffins. Mutton Chops^ Pried. — To have mutton chops fried to per- fection the cooking should be done in such a way that they retain all their juices ; they should not be overcooked nor underdone. Place a frying pan over the fire, when hot put in as many chops as will conveniently go in, fry about 8 minutes, turning 3 times ; the chops should be just a little rare inside ; if cooked too long they will be dry and tasteless, and if not cooked enough, too rare. An experienced cook can tell by touching them with a finger ; if firm to the touch and offering a slight resistance, they are done, and MUTTON. 828 should be instantly removed. Arrange the cooked chops on a warm dish. Spread Y4 teaspoonf ul seasoning butter over each chop, and serve with baked potatoes

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