Mutton Cutlets Grilled with d'Uxelles Mince and d'Uxelles Sauce
From The spirit of cookery, 1895
This recipe highlights the use of fine herbs for garnishes and sauces.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 293. The excerpt below is the record exactly as published.
OKERY cutlets grilled, with d’Uxelles mince and d’Uxelles sauce. After having used it for his description of his form of cutlets a la Maintenon, the same author declares that the name of d’Uxelles was ambitious, and at the same time little intelli- gible ; he therefore proposes to substitute for it a rational definition of the preparation, namely, ‘ fine herbs for garnishes and sauces,’ meaning mushrooms, parsley, shallots, pepper and salt, all fried in butter
Cook this with the app: pantry check, scaling, and the assistant.