Mutton Cutlets a la Reforme
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 9. The excerpt below is the record exactly as published.
,, gherkins. ^ oz. curry powder. 1 teaspoonful curry paste. 1 ,, sieved chutney. Salt and lemon juice. 1 tablespoonful cream. Cut the meat in small cubes and dust it with the curry powder. Fry the meat in the butter ; add the shallot, apple, and gherkin, and fry without discolouring. Add the other ingredients except the cream, and cook till the meat is tender, about one hour. Add the cream and dish. Serve with rice. MUTTON CUTLETS. fi bones of small cutletmutton. | Bread-crumbs. 1 beaten egg. I 2 tablespoonfuls clarified fat Dithing. — Potato border. i pint Espagnole or tomato sauce. Macedoine of vegetables. Have the mutton well hung. Saw the rib bones even in length, about 3 inches, and remove the chine bone. Trim into small [ « ] neat cutlets, and scrape the bones clean. Coat well with beaten egg and bread-crumbs. Fry in smoking hot fat for seven to ten minutes, then drain very thoroughly. Arrange the cutlets on a border of potato, pour the sauce round, and garnish with the macedoine of vegetables. N.B. — The potato border for dishing is optional. CURRIED MUTTON CUTLETS. 6 bones cutlet mutton (1^ lb.). | A little currj powder. Coating. — Beaten egg. Bread-crumbs. Dishing. — Potato border. ^ pint curry sauce. 1 oz. dry rice. Prepare the cutlets, dip in the curry powder, and coat with the egg and bread-crumbs. Fry in hot fat and drain well. Dish on the potato border, fill the centre with the cooked rice, and pour the curry sauce round. 4 [ 60 ] 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. Dishing. — Potato border. Garnish. — 1 tablespoonful strips of tongue* 1 „ „ gherkin. 1 ,, white of egg.
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