Mutton Cutlets à la Tintara

Ingredients

• a dozen mutton cutlets
• marinade of Tintara claret
• a shalot
• a small piece of garlic
• pepper to taste
• salt to taste
• some champignons
• truffles

Method

1. 1

   Soak mutton cutlets in marinade for 1.5 days.

2. 2

   Cook mushrooms in marinade, strain, mix with flour and butter, and boil.

3. 3

   Broil cutlets, arrange en couronne, place mushrooms and truffles in the center, and pour sauce over.

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.

a dozen mutton cutlets, cutting the bones short and freeing them from meat, fat, and gristle ; season with salt and pepper and fry them in clarified 72 COOKERY A LA MODE butter a delicate brown. Drain and dish them round a croustade, placing a truffle between each. Fill the croustade with cockscombs, the centre with truffles, lambstones, truffles and mushrooms which have been warmed up in Espagnole sauce. Mutton Cutlets a la Tintara Trim some neck cutlets and then soak them in a marinade of Tintara claret (Australian), a shalot, a small piece of garlic, two cloves, and pepper and salt to taste. Let them soak for a day and a half, then take the marinade, put it into a saucepan with some champignons and truffles

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