Mutton Cutlets a la Milanaise
From Culinary jottings, 1885
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 238. The excerpt below is the record exactly as published.
neck chops, nicely trimmed, which have been larded with bacon and set M u 1 1 on cutlets, en marinade all day, and then bread- Milauaise tasbiou. "^ crumbed, secundum artem, with finely sifted crumbs, some minced parsley, a very little shallot, and a little grated cheese, all shaken together, the crumbs and cheese in equal proportions. When nicely crumbed with this mixture, the cutlets must be fried a golden yellow in abundance of fat
Cook this with the app: pantry check, scaling, and the assistant.