Mutton Cutlets a la Provencale

Ingredients

• Three pounds of the best end of a neck of Mutton
• Half a pint of White Soubise Sauce
• Six Mushrooms (chopped fine)
• One Shalot
• One small Onion
• Half a Clove Garlic (whole)
• One tablespoonful of chopped Parsley
• Yolks of four Eggs
• Pepper and Salt, to taste
• Brown Bread-crumbs
• One teaspoonful of Parmesan (grated)

Method

1. 1

   Trim your cutlets, fry them, and press them until cold; remove all outside pieces, so that each cutlet may be the same size and shape.

2. 2

   Put the soubise sauce in a saute-pan; add the mushrooms, shalot, onion, garlic, pepper, and salt; when they have cooked ten minutes, take out the garlic, stir in the yolks of egg, and cook well, also the parsley; this will now form a stiff paste, which must be put on the cutlet on one side only.

3. 3

   Sprinkle over each cutlet a little browned bread-crumb, to which has been added the Parmesan cheese.

4. 4

   Put them in the oven to get hot through, dish them up, and serve with brown sauce or demi-glaze.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 27. The excerpt below is the record exactly as published.

Mutton Cutlets a la Proven9ale. Ingredients. Three pounds of the best end of a neck of Mlittoli. Half a pint of White Soubise Sauce. teNTKEES. 83 Six Mushrooms (chopped fine). One Shalot „ One small Onion „ Half a Clove Garlic (whole). One tablespoonful of chopped Parsley. Yolks of four Eggs. Pepper and Salt, to taste. Brown Bread-crumbs. One teaspoonful of Parmesan (grated)

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