Mutton Cutlets a la Milanese

Name: Mutton Cutlets a la Milanese
Ingredients: 6 bones cutlet mutton; Coating, — Beaten egg.; Bread-crumbs; 1 tablespoonful strips of tonpue.; 1 ,, truffle.; 1 ,, cooked macaroni.; ^ gill thick white sauce; ^ pint tomato sauce

From Recipes for high-class cookery, 1912

Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 10. The excerpt below is the record exactly as published.

MUTTON CUTLETS A LA MILANAISE. 6 bones cutlet mutton. Coating, — Beaten egg. Bread-crumbs. Gamiih. — 1 tablespoonful strips of tonpue. 1 ,, „ truffle. 1 ,, „ cooked macaroni. ^ gill thick white sauce. Dishing. — Potato border. ^ pint tomato sauce. Trim, coat, and fry the cutlets. Dish on the potato border. Heat the garnish in the white sauce, and pile in the centre of the cutlets. Pour the tomato sauce round, and serve. MUTTON CUTI.ETS A LA REFORME. 6 bones cutlet mutton. Coating. — 1 beaten egg. 2 tablespoonfuls chopped dried ham. 3 tablespoonfuls bread-crumbs. Garnish. — 1 tablespoonful strips of cooked carrot. 1 ,, „ ,, truffle. 1 „ „ „ gherkin. 1 „ „ » white of egg. 1 9} 99 99 99 Dishing. — Potato border. „ mushroom. ^ pint Reforme sauce. Trim the cutlets, brush them with the beaten egg, and toss them in the bread-crumbs [ 51 ] and ham mixed together. Fry in hot fat, drain, and dish on the potato border. Heat the garnish in one tablespoonful of sherry, drain, and dish in the centre of the cutlets. Pour the R^orme sauce round. MUTTON CUTLETS A LA SOUBISE. 6 bones cutlet mutton. | 1^ oz. butter. Dishing. — Potato border. Soubise Garnish. J gill Spanish onion puree. Pepper and salt. 1 „ thick Bechamel sauce. 1 tablespoonful cream. To serve. — ^ pint demi-glace sauce. Trim the cutlets and fry in the butter. Drain lightly and dish on the potato border. Soubise Garnish. — Cook the onion in the milk and pass it through a hair sieve. Mix with the Bechamel sauce ; season, and add the cream. Pile in the centre of the cutlets and pour the demi-glace sauce round. [ 52 ] MUTTON CUTLETS A LA VENITIENNE. 4 bones cutlet mutton. Quenelle Meat. — 2 oz. vealj etc. (see Quenelles of Veal, p. 67). Decoration. — 1 tablespoonful chopped dried bam. 1 ,, ,, truffle.

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