ANOTHER METHOD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (2)
  1. These cutlets, when fried, may be glazed, then dished up, and the garnish a la Nivernaise placed in the centre.
  2. The advantage of the first method is, that the cutlets partake of the flavour of the vegetables by simmering with them.
Original Text
ANOTHER METHOD. THESE cutlets, when fried, may be glazed, then dished up, and the garnish a la Nivernaise placed in the centre. The advantage of the first method is, that the cutlets partake of the flavour of the vegetables by simmering with them.
Notes
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