Stuffed Cutlets with Chicken Mousse, a la Maria
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a luncheon or Sunday supper dish.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 236. The excerpt below is the record exactly as published.
Stuffed Cutlets with Chicken Mousse, a la Maria Cotelettes farcies de Mousse de Poulet, a la Maria Get nice French lamb chops, all even size, leaving the bone about four inches in length; remove the side bone of the chop, leaving only the meat fastened to the bone; put on a broiler; sprinkle with pepper and salt and broil nice and brown (not too well done), which takes from five to six minutes for an ordinary chop. Put on a buttered baking sheet. When cold, stuff with chicken mousse; spread the chop on both sides; decorate all around with mousse that has been colored with chopped parsley, and a dot in the centre with a diamond of truffle on top. Cover the chops well and cook in oven from six to eight minutes — until the mousse is done and the chops are hot through. When done, arrange on slices of hot tomatoes
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