Poulet en Cotelettes
From Cassell's dictionary of cookery, 1892
Serves 4
Allow two cutlets for each person.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1353. The excerpt below is the record exactly as published.
Poulet en Cotelettes.— Chicken cutlets may either be made of the legs onl)^ of three or four fowls, the superior parts of which have been used in other ways, or a fresh chicken may be divided into cutlets. When the legs only are used, cut out the thigh-bone, and leave the drumstick untouched. Cover the joints with slices of fat bacon, and stew in nicely-seasoned stock until they are quite tender. Lift them out, put them between two dishes with a weight over them, and let them get quite cold. Trim them neatly, and rub them with a savoury powder made of a tea- spoonful of salt, a pinch of cayenne, a quarter of a tea-spoonful of powdered mace, and the eighth of a small nutmeg grated
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