MUTTON CUTLETS, A L'INDIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Bread-crumb, fry, glaze, and dish up the cutlets.
  2. Garnish the centre with two dozen small quenelles of anchovies (No. 246), the forcemeat of which must be mixed with a little strong curry sauce (No. 47).
  3. Pour some mangoe sauce under the cutlets, and serve.
Mangoe Sauce
  1. Split a fine mangoe, and let the inside be stewed in a small stewpan.
  2. Cut the outside part into narrow strips, and again mince these into shreds, or thin scallops, and place them in the stewpan.
  3. Add a small ladleful of Espagnole sauce (No. 3).
  4. Boil the whole together for five minutes, when it will be fit for use.
Original Text
MUTTON CUTLETS, A L'INDIENNE. BREAD-CRUMB, fry, glaze, and dish up the cutlets; then garnish the centre with two dozen small quenelles of anchovies (No. 246), the forcemeat of which must be mixed with a little strong curry sauce (No. 47); pour some mangoe sauce under the cutlets, and serve. The mangoe sauce here alluded to is thus made:—Split a fine mangoe, and let the inside be stewed in a small stewpan; then cut the outside part into narrow strips, and again mince these into shreds, or thin scallops, and place them in the stewpan; add a small ladleful of Espagnole sauce (No. 3); boil the whole together for five minutes, when it will be fit for use.
Notes
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