Mutton Cutlets with Sauce

Ingredients

• six mutton cutlets
• melted butter
• bread-crumbs
• finely-chopped ham in the proportion of a third of the weight of the bread-crumbs
• three tablespoonfuls of half-glaze sauce
• the same quantity of Poivrade sauce
• one coffeespoonful of red-currant jelly
• one coffee-spoonful of hard-boiled white of egg
• very red, salted tongue
• gherkin
• mushrooms
• truffles

Method

1. 1

   Trim and season the mutton cutlets, dip them in melted butter, and roll in a mixture of bread-crumbs and finely-chopped ham.

2. 2

   Cook gently in clarified butter.

3. 3

   Serve in a circle on a hot dish with a sauce made from half-glaze sauce, Poivrade sauce, and red-currant jelly, garnished with julienne of egg, tongue, gherkins, mushrooms, and truffles.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 254. The excerpt below is the record exactly as published.

six mutton cutlets; season them; dip them in melted butter, and roll them in bread-crumbs, combined with finely- chopped ham in the proportion of a third of the weight of the bread-crumbs. Now cook them gently in clarified butter. Dish them in a circle on a hot dish, and send the following sauce to the table with them :— Take a small saucepan, and mix therein three tablespoon- fuls of half-glaze sauce, the same quantity of Poivrade sauce, 438 GUIDE TO MODERN COOKERY and one coffeespoonful of red-currant jelly; add one coffee- spoonful of each of the following short julienne garnishes to the sauce; viz.: hard-boiled white of egg; very red, salted tongue; gherkins; mushrooms, and truffles

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