Soyer Cutlets

Ingredients

• cooked tongue
• lean ham
• hard-boiled egg white
• sorrel puree
• three-quarters of a pint of espagnole sauce
• a small teaspoonful of essence of anchovy
• the same of chilli vinegar
• a teaspoonful of mushroom ketchup
• a tablespoonful of red currant jelly
• half a glass of Marsala
• cooked mushrooms
• two gherkins

Method

1. 1

   Marinade the cutlets for 8-10 hours, then drain.

2. 2

   Dip in beaten egg, then in a mince of tongue, ham, and egg white.

3. 3

   Let set, then fry until golden brown.

4. 4

   Serve on sorrel puree with a sauce made from espagnole, anchovy essence, chilli vinegar, mushroom ketchup, red currant jelly, and Marsala.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 18. The excerpt below is the record exactly as published.

cooked tongue, lean ham, and hard-boiled egg white, very finely chopped ; let them rest till firmly set ; then again egg them and dip in very fine white bread crumbs and fry a delicate golden brown ; dish on or round a pile of sorrel puree, and send the following sauce round in a very hot boat ; add a small teaspoonful of essence of anchovy and the same of chilli vinegar to three-quarters of a pint of espagnole sauce, and reduce it by sharp boiling to half a pint ; then stir into it a teaspoonful of mush- room ketchup, the same of red currant jelly, and half a glass of Marsala ; as soon as the jelly is all melted stir into it a tablespoonful each of hard- boiled egg white, cooked mushrooms, lean cooked ham, and two gherkins

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