950. PORK CUTLETS, A L'AURORE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Trim the cutlets neatly, season with pepper and salt, and place them in a sautapan with some clarified butter.
  2. About twenty minutes before sending to table, fry the cutlets over a brisk fire, so as to lightly colour them on both sides before they are done.
  3. Pour off all the grease, leaving the cutlets neatly arranged in the sautapan, and glaze them.
  4. Rub the yolks of six eggs, previously boiled hard, equally over all the cutlets.
  5. Pass the red-hot salamander over them to colour the yolk of eggs a shade darker.
  6. Dish up the cutlets, with some essence of anchovies (No. 176) poured under them, and serve.
Original Text
950. PORK CUTLETS, A L'AURORE. TRIM the cutlets neatly, season with pepper and salt, and place them in a sautapan with some clarified butter. About twenty minutes before sending to table, fry the cutlets over a brisk fire, so as to lightly colour them on both sides before they are done, then pour off all the grease, leaving the cutlets neatly arranged in the sautapan, and glaze them. Next rub the yolks of six eggs, previously boiled hard, equally over all the cutlets, and pass the red-hot salamander over them to colour the yolk of eggs a shade darker, then dish up the cutlets, with some essence of anchovies (No. 176) poured under them, and serve.
Notes
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