Mutton Cutlets with Tomato Sauce

Ingredients

• Trim your cutlets
• dip them into melted butter
• sprinkle with salt
• and pepper
• with tomato sauce

Method

1. 1

   Trim cutlets, dip in butter, sprinkle with salt and pepper, grill for 5-6 minutes, and serve with tomato sauce.

Nutrition per serving

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 38. The excerpt below is the record exactly as published.

Mutton cutlets with tomato sauce. Pâté de bécassines. Pâté of snipe. Macédoine de légumes en salade, Mixed vegetable salad. Soupirs de nonne. Nun's sighs. Salt cod à la maitre d'hôtel. Soak a piece of salt cod for twenty-four hours, change the water frequently, scrape the fish and boil in water, when cooked, drain and place in a fish-pan. Melt sufficient fresh butter to make a good sauce for the cod, flavour with pepper, a pinch of grated nutmeg, chopped parsley and chives, a pinch of flour, and a tea-cupful of the water in which the cod was boiled; stir this sauce, and pour it over the fish; leave on the fire until the cod is quite hot, stir the sauce the whole time, or the butter will become oily, squeeze the juice of a lemon over it, and serve when the sauce has thickened. Fish glaze. Simmer the heads and trimmings of turbot, whiting, and gurnet in water, with a fifth part of white wine, for several hours ; season with carrots, leeks, onions, a bouquet of mixed herbs, and a head of garlic. Pass through a tammy, and reduce to a glaze, and keep until required. Chicken glaze. Prepare the same as above, only use trimmings and bones of chicken instead of fish. Mutton cutlets with tomato sauce. Trim your cutlets, dip them into melted butter, sprinkle with salt and pepper

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