Mutton Cutlets, a la Valenciennes

Ingredients

• Crumb the cutlets with breadcrumbs and chopped ham
• Cut a small onion very fine
• add a handful of rice
• some bacon cut in dice
• some chopped parsley
• a little tomato sauce

Method

1. 1

   Fry the cutlets in butter.

2. 2

   Stew the rice with some good stock.

3. 3

   When done, put it in the center of the cutlets and serve with a rich brown sauce.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 50. The excerpt below is the record exactly as published.

Mutton Cutlets, h la Valenciennes. — Crumb the cutlets with breadcrumbs and chopped ham ; fry them in butter. Cut a small onion very fine, brown it in butter, then add a handful of rice and some bacon cut in dice, some chopped parsley, and a little tomato sauce

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