Mutton Cutlets with Onions
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Serve with a purée of white onion sauce.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 11. The excerpt below is the record exactly as published.
Mutton cutlets with onions. Caneton rôti. Roast duckling. Gratin de pommes de terre. Baked potatoes with bread-crumbs, Meringues à la Chantilly vanillées. Meringues à la Chantilly. Brill à la Saint Menehould. Warm some pieces of cold boiled brill in a thick béchamel sauce (see 16th of August), pile up the whole on a baking-dish, smooth over with the blade of a knife, and sprinkle with bread-crumbs and grated Parmesan cheese, brown in the oven, or with a salamander. Mutton cutlets with onions. Trim and beat your cutlets to flatten them, lard them with bacon and ham, put the dressings in a saucepan with three or four onions, two carrots, parsley, and leeks ; place the cutlets on this, and moisten with stock until they are thoroughly wet, cover with slices of bacon, and put a buttered paper
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Cook this with the app: pantry check, scaling, and the assistant.