Walnut Cutlets

Ingredients

• Four ounces of Bread-crumbs
• One ounce of shelled Walnuts
• One teaspoonful of Butter
• One teaspoonful of grated Onion
• Half a teaspoonful of Flour
• One teacupful of Milk
• White of one Egg
• One Lemon

Method

1. 1

   Run the bread-crumbs and skinned walnuts through a nut mill.

2. 2

   Then mix them in a basin with the butter and the grated onion.

3. 3

   Melt a large teaspoonful of butter in a saucepan with half a teaspoonful of flour, and add the milk gradually.

4. 4

   When this boils add the other ingredients, pepper to taste, and white of egg.

5. 5

   When removed from the fire, add a teaspoonful of lemon-juice.

6. 6

   Stir well, and turn out into a dish to cool, then shape into cutlets; dip in white of egg and breadcrumbs (or rusk-crumbs), and fry in boiling Albene.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 82. The excerpt below is the record exactly as published.

Walnut Cutlets. Ingredients. Four ounces of Bread-crumbs. One ounce of shelled Walnuts. One teaspoonful of Butter. One teaspoonful of grated Onion. Half a teaspoonful of Flour. One teacupful of Milk. White of one Egg. One Lemon

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