Normandy Cutlets
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 64. The excerpt below is the record exactly as published.
NORMANDY CUTLETS. (A convent recipe.) Dip 4 thick slices of stale bread in suflicient custard to moisten, dip in crumbs, and fry in butter. Serve with baked apples and a sauce of sugar, water, cider, and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.