Mutton Cutlets Reform

Ingredients

• six mutton cutlets
• melted butter
• very finely chopped ham, in the proportion of a third of the weight of the breadcrumbs
• three tablespoonfuls of half-glaze
• the same quantity of Poivrade sauce
• one small teaspoonful of red-currant jelly
• some hard-boiled white of egg
• some very red smoked tongue
• gherkins
• truffles
• mushrooms

Method

1. 1

   Trim six mutton cutlets, flatten with a cutlet bat, dip in melted butter, and roll in breadcrumbs combined with finely chopped ham.

2. 2

   Cook gently in clarified butter.

3. 3

   Serve with a sauce made from mixing half-glaze, Poivrade sauce, red-currant jelly, and garnishes.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 40. The excerpt below is the record exactly as published.

MUTTON CUTLETS REFORM TRIM six mutton cutlets, taking two cutlets to one bone ; flatten with cutlet bat ; dip them in melted butter and roll them in breadcrumbs combined with very finely chopped ham, in the proportion of a third of the weight of the bread- crumbs ; then cook them gently in clarified butter. Dish them lengthways on a hot dish and send the following sauce to table with them in a sauce- boat. Take a small saucepan and mix therein three tablespoonfuls of half-glaze and the same quantity of Poivrade sauce and one small teaspoonful of red-currant jelly ; add one small teaspoonful of each of the following garnishes, cut into short julienne, to the sauce, some hard-boiled white of egg, some very red smoked tongue, gherkins, truffles and mushrooms

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