MUTTON CUTLETS, BREAD-CRUMBED

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Be bread-crumbed as before.
  2. When about to send to table, the cutlets should be fried of a light colour, glazed, and dished up.
  3. Garnish the centre with some macaroni, finished with grated Parmesan cheese, and a spoonful of Bechamel, or any other white sauce.
  4. Pour some Provençale sauce (No. 25) round the base of the entrée, and serve.
Original Text
MUTTON CUTLETS, BREAD-CRUMBED. BE bread-crumbed as before. When about to send to table, the cutlets should be fried of a light colour, glazed, and dished up; and the centre garnished with some macaroni, finished with grated Parmesan cheese, and a spoonful of Bechamel, or any other white sauce; pour some Provençale sauce (No. 25) round the base of the entrée, and serve.
Notes
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