Mutton Cutlets a la Venitienne

Ingredients

• 4 bones cutlet mutton
• Quenelle Meat. — 2 oz. veal.
• 1 tablespoonful chopped dried bam.
• 1 ,, truffle.
• 1 ,, white of egg.
• i pint piquante sauce.

Method

1. 1

   Trim the cutlets roughly, fry them in butter, and press between two plates till cold.

2. 2

   Trim neatly and coat one side with the quenelle meat.

3. 3

   Sprinkle the cutlets alternately with ham and truffle.

4. 4

   Lay them in a greased sauté pan, pour round a little hot stock, cover with a greased paper, and poach carefully from fifteen to twenty minutes.

5. 5

   Drain on a hot cloth, and arrange on a potato border.

6. 6

   Heat the garnish in a little sherry or stock, place it in the centre of the cutlets; pour the 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 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. i pint piquante sauce.

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