Pork Cutlets with Purée of Chestnuts
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 118. The excerpt below is the record exactly as published.
PORK CUTLETS WITH PUR^E OF CHESNUTS. Cut and trim the cutlets as described ; put them in a buttered saut6-pan with a shred onion, some chopped parsley, and a few sprigs of thyme ; fry them on a brisk fire for a few minutes till the cutlets are nicely coloured on both sides; moisten with a little stock; season with salt, pepper, and nutmeg, and simmer gently for about an hour. When properly glazed, drain, and dish up with a puree of chesnuts (No. 237)
Cook this with the app: pantry check, scaling, and the assistant.