MUTTON CUTLETS, A LA MINUTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
cutlets
seasoning
cooking fat
sauce
serving suggestions
Instructions (6)
  1. Trim the cutlets as above, then season with pepper and salt.
  2. Place them in a sautapan with about two ounces of clarified butter.
  3. Fry the cutlets over a rather brisk fire, until they are of a brown colour.
  4. Pour off the grease, and add a large gravy-spoonful of Espagnole sauce, a piece of glaze, and the juice of half a lemon.
  5. Set the cutlets again on the fire to simmer gently for two minutes.
  6. Dish them up, and pour the sauce over them.
Original Text
MUTTON CUTLETS, A LA MINUTE. TRIM the cutlets as above, then season with pepper and salt, and place them in a sautapan with about two ounces of clarified butter. The cutlets must be fried over a rather brisk fire, of a brown colour; then, pour off the grease, and add a large gravy-spoonful of Espagnole sauce, a piece of glaze, and the juice of half a lemon; set the cutlets again on the fire to simmer gently for two minutes, dish them up, and pour the sauce over them. The centre of this entree may be filled with mashed potatoes, mashed turnips, spinach, potatoes a la Maitre d'Hotel, &c.
Notes
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