MUTTON CUTLETS, A LA BOURGUIGNOTTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (12)
  1. Trim the cutlets and arrange them in circular order in a sautapan with a little clarified butter.
  2. Fry them quickly on a brisk fire to brown them on both sides.
  3. Before they are quite done, pour off all the grease.
  4. Add half-a-pint of red wine (port or claret), about half-a-bottle of prepared mushrooms, and the same quantity of small button-onions (previously simmered in a little butter over a slow fire until nearly done).
  5. Season with a pinch of mignonette-pepper and a little salt; some grated nutmeg, and a tea-spoonful of pounded sugar.
  6. Set the whole to boil on the stove for two minutes.
  7. Add a small ladleful of brown sauce.
  8. Allow the cutlets (covered) to simmer very gently on a slow fire for twenty minutes, by which time they will be done, and the sauce sufficiently reduced.
  9. The cutlets must then be dished up closely in a circle.
  10. Add half-a-glass of red wine and a dozen small quenelles to the sauce.
  11. Boil the whole together for a minute.
  12. Garnish the centre of the entree with the mushrooms, &c., pour the sauce over the cutlets, and serve.
Original Text
MUTTON CUTLETS, A LA BOURGUIGNOTTE. TRIM the cutlets and arrange them in circular order in a sautapan with a little clarified butter. Then, fry them quickly on a brisk fire to brown them on both sides, and before they are quite done, pour off all the grease; add half-a-pint of red wine (port or claret), about half-a-bottle of prepared mushrooms, and the same quantity of small button-onions (previously simmered in a little butter over a slow fire until nearly done); season with a pinch of mignonette-pepper and a little salt; some grated nutmeg, and a tea-spoonful of pounded sugar; set the whole to boil on the stove for two minutes, and then add a small ladleful of brown sauce; allow the cutlets (covered) to simmer very gently on a slow fire for twenty minutes, by which time they will be done, and the sauce sufficiently reduced. The cutlets must then be dished up closely in a circle; add half-a-glass of red wine and a dozen small quenelles to the sauce, boil the whole together for a minute, and garnish the centre of the entree with the mushrooms, &c., pour the sauce over the cutlets, and serve.
Notes
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