Mutton Cutlets à la Pompadour

Ingredients

• Take some mutton cutlets
• with vegetables
• some tomato sauce
• an equal part of aspic jelly
• ornament the cutlets with truffles
• hard whites of eggs

Method

1. 1

   Sauté or braise mutton cutlets in stock with vegetables.

2. 2

   Mix tomato sauce and aspic jelly, mask cutlets, and chill.

3. 3

   Garnish with truffles and egg whites.

4. 4

   Serve with a macedoine of vegetables and mayonnaise.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.

Mutton Cutlets ^ la Pompadour (Cotelettes de Mouton h la Pompadour) Take some mutton cutlets, saute or braise them in stock with vegetables in it very carefully. Take some tomato sauce and an equal part of aspic jelly ; mix well together, and when nearly cold mask the cutlets with it, and if necessary let them stand on ice till cold. Ornament the cutlets with alternately truffles and hard whites of eggs

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