Nut Cutlets

Ingredients

• 2 cups soft bread crumbs
• 1 cup milk
• 1 cup nut meat
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/2 teaspoon pepper
• 2 tablespoons flour
• 1 egg
• a little paprika

Method

1. 1

   Melt butter, add flour, salt, and pepper, then the milk slowly.

2. 2

   Stir until boiling, then remove from fire, add the beaten egg, stir until the egg is set, then add the nut meat and fine crumbs.

3. 3

   Mix thoroughly and turn onto a plate to cool.

4. 4

   Shape into cutlets, crumb and egg.

5. 5

   Fry in deep, hot fat, drain on paper, and place a two-inch length of plain boiled macaroni in small end of each cutlet.

6. 6

   Serve with tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 91. The excerpt below is the record exactly as published.

Nut Cutlets. 2 cups soft bread crumbs. 1 cup milk, 1 cup nut meat. i^ teaspoon salt. 2 tablespoons butter. i^ teaspoon pepper. 2 tablespoons flour. 1 egg. A little paprika. Melt butter, add flour, salt and pepper, then the milk slowly. Stir until boiling, then remove from fire, add the beaten egg, stir until the egg is set, then add the nut meat and the fine crumbs. Mix thoroughly and 198 SCIENTIFIC COOKING. turn onto plate to cool. Shape into cutlets. Cnimb and egg. Fry in deep, hot fat, drain on paper, and place a two-inch length of plain boiled macaroni in small end of each cntlet. Serve with tomato sauce. Pecan-nuts, walnuts or our native hickory-nuts may be used for these cutlets. Nut Omelet. ^/4 cup ground nuts. 14 teaspoon salt

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