Stuffed Turkey Cutlet (Cotelette de Dindon farci) a la Gimo
From The Swedish, French, American cook book, 1918
Serves 1
Serve with cranberry jelly.
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 315. The excerpt below is the record exactly as published.
uffed Turkey Cutlet ( Cotelette de Dindon farci ) a la Gimo When cooked turkey is at hand from the meal before it may be made up into this delicious dish. Put in a pot with water, sherry, pepper, salt, carrots, and onions; let simmer about fifteen minutes; leave in the juice until cold. When cold, remove the skin and 214 THE SWEDISH, FRENCH, bones, trim in pieces the shape of a cutlet all the same size; put a bone in each for the frill; cover with a rich chicken mousse; fry in hot salad oil until golden brown on both sides (take care not to let it burn). Arrange them on a warm platter, one resting on top of another with a paper frill on the bone; garnish with green peas around and parsley
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Cook this with the app: pantry check, scaling, and the assistant.