Cutlets of Roebuck, with Poivrade Sauce

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. Prepare the cutlets in the same manner as the foregoing recipe.
  2. When done and glazed, dish them up with a border of potatoes, cut in the form of olives, and fried in clarified butter.
  3. Pour some Poivrade sauce (No. 29) under them, and serve.
Original Text
CUTLETS OF ROEBUCK, WITH POIVRADE SAUCE. THESE are prepared in the same manner as the foregoing; when done and glazed, dish them up with a border of potatoes, cut in the form of olives, and fried in clarified butter, pour some Poivrade sauce (No. 29) under them, and serve.
Notes
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