MUTTON CUTLETS, WITH PUREE OF ENDIVES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. These are prepared and finished in the same manner as the cutlets a la Minute.
  2. When they are dished up, the centre of the entree must be filled with a purée of endives (No. 114).
  3. Cutlets dressed in this way may be served with purées of vegetables of all sorts.
Original Text
MUTTON CUTLETS, WITH PUREE OF ENDIVES. THESE are prepared and finished in the same manner as the cutlets a la Minute, and when they are dished up, the centre of the entree must be filled with a purée of endives (No. 114). Note.—Cutlets dressed in this way may be served with purées of vegetables of all sorts.
Notes
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