Mutton Cutlets a la Soubise

Ingredients

• 6 bones cutlet mutton
• 1^ oz. butter
• J gill Spanish onion puree.
• Pepper and salt.
• 1 „ thick Bechamel sauce.
• 1 tablespoonful cream.
• To serve. — ^ pint demi-glace sauce.

Method

1. 1

   Trim the cutlets and fry in the butter.

2. 2

   Drain lightly and dish on the potato border.

3. 3

   Cook the onion in the milk and pass it through a hair sieve.

4. 4

   Mix with the Bechamel sauce; season, and add the cream.

5. 5

   Pile in the centre of the cutlets and pour the demi-glace sauce round.

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 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.

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