Cutlets of Roebuck, a la Chasseur

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Trim the cutlets in the usual way, and place them in a sautapan with clarified butter, season with pepper and salt, and set them in the larder.
  2. Put the shoulder on the spit, wrap it in buttered paper, and roast it before a fire of moderate heat until done.
  3. Cut all the meat from the bone, chop it fine, and thoroughly pound it in a mortar with a spoonful of sauce and a pat of butter.
  4. Rub the pounded meat through a tammy or very fine wire sieve into a purée.
  5. Gather the purée into a small stewpan and place it with the cutlets.
  6. When about to send to table, fry the cutlets brown, pour off the grease.
  7. Add a piece of glaze, two large spoonfuls of Espagnole or Poivrade sauce (if the former, add some lemon-juice also).
  8. Allow the cutlets to simmer over the fire for a few minutes, and then dish them up.
  9. Fill the centre with the purée—previously warmed with care, and to which a piece of glaze has been added—pour the sauce over the entrée, and serve.
Original Text
CUTLETS OF ROEBUCK, A LA CHASSEUR. TRIM the cutlets in the usual way, and place them in a sautapan with clarified butter, season with pepper and salt, and set them in the larder. Put the shoulder on the spit, wrap it in buttered paper, and roast it before a fire of moderate heat until done; all the meat must then be cut from the bone, chopped fine, and thoroughly pounded in a mortar with a spoonful of sauce and a pat of butter, then rubbed through a tammy or very fine wire sieve into a purée; this must be gathered up into a small stewpan and placed with the cutlets. When about to send to table, fry the cutlets brown, pour off the grease, add a piece of glaze, two large spoonfuls of Espagnole or Poivrade sauce (if the former, add some lemon-juice also); allow the cutlets to simmer over the fire for a few minutes, and then dish them up; fill the centre with the purée—previously warmed with care, and to which a piece of glaze has been added—pour the sauce over the entrée, and serve.
Notes
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