Mutton Cutlets Provençale

Name: Mutton Cutlets Provençale
Ingredients: ten to twelve small mutton cutlets; one ounce of butter; a mixture of breadcrumbs; Parmesan cheese; puree a la Provengale

From A second Dudley book of cookery and other recipes, 1914

Puree a la Provencale includes Espagnol sauce with tomato pulp, onions, mushrooms, and parsley.

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 41. The excerpt below is the record exactly as published.

MUTTON CUTLETS PROVENCALE TRIM ten to twelve small mutton cutlets in the usual way ; oil them slightly with salad oil ; broil them on one side only and put them on a dish to get cold. Season the cutlets with pepper and salt. Spread the cooked side thickly with puree a la Provengale ; cover with a mixture of breadcrumbs and Parmesan cheese. Put one ounce of butter

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