MUTTON CUTLETS, A LA MAINTENON

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (17)
  1. Prepare the cutlets according to the directions for cutlets a la Minute.
  2. Season with pepper and salt.
  3. Add a tablespoonful of chopped mushrooms, the same quantity of parsley, and three chopped shalots.
  4. Fry the cutlets brown on both sides.
  5. Pour off the grease.
  6. Add two large spoonfuls of brown sauce, a very little grated nutmeg, and the juice of a lemon.
  7. Allow the whole to simmer together on the fire for five minutes.
  8. Set them in the larder to cool.
  9. Meanwhile, take as many sheets of large-sized note-paper as there are cutlets.
  10. Cut each sheet somewhat in the form of a heart, and then let them be oiled.
  11. Place a cutlet with an equal proportion of the sauce in one of these papers.
  12. With the fore-finger and thumb of the right hand, twist the edges of the paper tightly under into very close folds.
  13. Repeat this with the remainder.
  14. A quarter of an hour before sending to table, put the cutlets in the oven in a sautapan, to get warm through.
  15. Then with a heated iron skewer, mark the papers so as to make it appear that they have been broiled.
  16. Dish them up on a napkin with fried parsley in the centre.
  17. Send some brown Italian or fine-herbs sauce in a boat.
Original Text
MUTTON CUTLETS, A LA MAINTENON. THESE are prepared in the first instance, according to the former part of the directions for cutlets a la Minute; season with pepper and salt, add a table-spoonful of chopped mushrooms, the same quantity of parsley, and three shalots also chopped. Fry the cutlets brown on both sides, pour off the grease, and add two large spoonfuls of brown sauce, a very little grated nutmeg, and the juice of a lemon; allow the whole to simmer together on the fire for five minutes, and then set them in the larder to cool. Meanwhile, take as many sheets of large-sized note-paper as there are cutlets; cut each somewhat in the form of a heart, and then let them be oiled. Next, place a cutlet with an equal proportion of the sauce in one of these papers, and with the fore-finger and thumb of the right hand, twist the edges of the paper tightly under into very close folds; and repeat this with the remainder. A quarter of an hour before sending to table, put the cutlets in the oven in a sautapan, to get warm through; then with a heated iron skewer, mark the papers so as to make it appear that they have been broiled; dish them up on a napkin with fried parsley in the centre, and send some brown Italian or fine-herbs sauce in a boat.
Notes
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