Mutton Cutlets en Chaud-Froid
From Recipes for high-class cookery, 1912
If deshed, the cutlets may be farced with potted chicken, liver farce, foie-gras, etc., before being coated. Any colour of chaud-froid sauce may be used.
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 16. The excerpt below is the record exactly as published.
MUTTON CUTLETS EN CHAUD-FROID. h bones small cutlet mutton. | ^ pintwhite chaud-froid sauce.
Cook this with the app: pantry check, scaling, and the assistant.