Mutton Cutlets A La Pompadour
From Practical household cookery, 1891
Serves 1
Can be served with any vegetable garnish.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 113. The excerpt below is the record exactly as published.
MUTTON CUTLETS A LA POMPADOUR. Prepare, lard, and cook the number of cutlets required as in the foregoing, and let them get cold in their liquor. Make a purde of fresh mushrooms (No. 301), to which add two or three tablespoonfuls of the liquor in which the cutlets were braized, and dilute the pur^ with it. When the cutlets are quite cold, take them out and place on a diiih, after being drained; lay flat on each a teaspoonful of the purde (keeping the remainder hot in a bain-marie). Let this set firm on the cutlets, and about twenty minutes before serving pass them twice through the yolks of eggs, properly beaten for that purpose, and fine bread-crumbs; that is to say, to rub lightly the eggs and bread-crumbs over the cutlets first, and to repeat the same thing over 262 PRACTICAL HOUSEHOLD COOKERY. again ; after which, put them in a sauto-pan with enough melted clarified hutter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.