MUTTON CUTLETS, A LA NIVERNAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (6)
  1. Trim and prepare the cutlets as in the foregoing case.
  2. When they have been fried brown, pour off the grease.
  3. Add a garnish of carrots and turnips a la Nivernaise (No. 137).
  4. Allow the whole to simmer gently on a slow fire for a quarter of an hour.
  5. Dish up the cutlets, and fill the centre with vegetables.
  6. Pour the sauce over the entree, and serve.
Original Text
MUTTON CUTLETS, A LA NIVERNAISE. TRIM and prepare the cutlets as in the foregoing case, and when they have been fried brown, pour off the grease, and add a garnish of carrots and turnips a la Nivernaise (No. 137); allow the whole to simmer gently on a slow fire for a quarter of an hour, dish up the cutlets, and fill the centre with vegetables, pour the sauce over the entree, and serve.
Notes
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