MUTTON CUTLETS BRAIZED, A LA POMPADOUR

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for the cutlets
for serving
Instructions (13)
  1. Prepare the cutlets in the first instance, nearly in the same manner as the Soubise cutlets, except that, instead of the larding, they must be studded with red tongue and black truffles.
  2. After being braized and trimmed, mask each cutlet with a coating of reduced Soubise sauce (No. 119).
  3. When the Soubise sauce has become firmly set by cooling on the cutlets, dip them separately in three whole eggs, seasoned with a little salt, and beaten up for the purpose.
  4. After dipping in eggs, bread-crumb the cutlets.
  5. Flatten the bread-crumbs on smoothly with the blade of a knife.
  6. Put the cutlets carefully away on a dish in a cool place until within twenty minutes of dinner-time.
  7. Place the cutlets in rows on the wire lining of a deep frying-pan when the hog's lard is sufficiently hot.
  8. Immerse the cutlets in the hot lard and fry them until of a deep yellow colour.
  9. Drain the cutlets on a napkin, or a sheet of paper, to absorb all the grease.
  10. Dish the cutlets up in a close circle upon a vegetable border.
  11. Fill the centre with a Macédoine of vegetables (No. 143).
  12. Pour some half glaze round the base.
  13. Serve.
Original Text
MUTTON CUTLETS BRAIZED, A LA POMPADOUR. THESE must be prepared, in the first instance, nearly in the same manner as the Soubise cutlets, except that, instead of the larding, they must be studded with red tongue and black truffles; when the cut-lets, after being braized, have been trimmed, mask each of them with a coating of reduced Soubise sauce (No. 119); and when this has become firmly set, by cooling on the cutlets, dip them separately in three whole eggs, seasoned with a little salt, and beaten up for the purpose, and afterwards bread-crumb them; flatten the bread-crumbs on smoothly with the blade of a knife, put the cutlets carefully away on a dish in a cool place until within twenty minutes of dinner-time. The cutlets must then be placed in rows on the wire lining of a deep frying-pan; when the hog's lard is sufficiently hot for the purpose, immerse the cutlets in it; and by them of a deep yellow colour; then drain them on a napkin, or a sheet of paper, in order to absorb all the grease, and dish them up in a close circle upon a vegetable border. Fill the centre with a Macédoine of vegetables (No. 143), pour some half glaze round the base, and serve.
Notes
—