Mutton Cutlets Braized, A La Russe

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Yield: 12.0 cutlets
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

For the cutlets

twelve thick cutlets
eight strips of lean ham
two cloves of garlic
a couple of capsicums
a pint of Madeira
a quart of good stock

For the horseradish preparation

two large sticks of horse-radish
a small pat of butter
two table-spoonfuls of French vinegar
a pinch of mignonette pepper
a little grated nutmeg
a tea-spoonful of sugar
two gravy-spoonfuls of Velouté sauce
the yolks of four eggs
a small piece of glaze

For coating and finishing

white of egg that has been beaten up
very fine bread-crumbs, previously fried of a light colour, with a little butter
a little half glaze

Instructions (24)

Cut twelve thick cutlets as directed in the first article of this section.
Insert eight strips of lean ham through the lean part, in a circular form.
Prepare them for braizing in the usual way.
Add two cloves of garlic and a couple of capsicums to the customary complement of vegetables and seasoning.
Moisten with a pint of Madeira and a quart of good stock.
Set the cutlets to braize for an hour and a half, on a very slow fire.
When nearly done, remove them from the fire to partially cool in their own liquor.
Put them in press between two dishes.
When the cutlets are cold, trim them neatly.
Cover one side only with a rather-thick coating of the horseradish preparation.

Horseradish Preparation

Clean two large sticks of horse-radish and grate them.
Put the grated horse-radish into a small stewpan with a small pat of butter, two table-spoonfuls of French vinegar, a pinch of mignonette pepper, a little grated nutmeg, and a tea-spoonful of sugar.
Put the lid on and set the whole to stew very gently for twenty minutes on a very slow fire.
Add two gravy-spoonfuls of Velouté sauce.
Boil the whole well together for ten minutes.
Mix with this sauce the yolks of four eggs and a small piece of glaze.
Use this preparation as directed above to coat the cutlets.

Mask the coated side of the cutlets with a paste-brush dipped in some white of egg that has been beaten up.
Sprinkle this surface over with very fine bread-crumbs, previously fried of a light colour, with a little butter.
Place the cutlets in neat order in a sautapan.
With a little half glaze, and a quarter of an hour before sending to table, put them in the oven to be warmed through, without allowing them to acquire any more colour.
Dish them up with a very small paper ruffle on the bone of each cutlet.
Pour some half glaze (made with their own liquor, previously strained, divested of all grease, and afterwards boiled down) under them.
Serve.

Original Text

MUTTON CUTLETS BRAIZED, A LA RUSSE.
CUT twelve thick cutlets, as directed in the first article of this section; insert eight strips of lean ham through the lean part, in a circular form; prepare them for braizing in the usual way, and in addition to the customary complement of vegetables and seasoning, add two cloves of garlic and a couple of capsicums; moisten with a pint of Madeira and a quart of good stock; set the cutlets to braize for an hour and a half, on a very slow fire, and when nearly done remove them from the fire, that they may partially cool in their own liquor; and then put them in press between two dishes. When the cutlets are cold, trim them neatly, and cover one side only with a rather-thick coating of the following preparation:—Clean two large sticks of horse-radish, and grate them; put this into a small stewpan with a small pat of butter, two table-spoonfuls of French vinegar, a pinch of mignonette pepper, a little grated nutmeg, and a tea-spoonful of sugar; put the lid on, and set the whole to stew very gently for twenty minutes on a very slow fire; then add two gravy-spoonfuls of Velouté sauce, boil the whole well together for ten minutes, mix with this sauce the yolks of four eggs, and a small piece of glaze, and use this preparation as directed above.
Next, mask the coated side of the cutlets with a paste-brush dipped in some white of egg that has been beaten up, and sprinkle this surface over with very fine bread-crumbs, previously fried of a light colour, with a little butter: place the cutlets in neat order in a sautapan, with a little half glaze and a quarter of an hour before sending to table, put them in the oven to be warmed through, without allowing them to acquire any more colour; dish them up with a very small paper ruffle on the bone of each cutlet, pour some half glaze (made with their own liquor, previously strained, divested of all grease, and afterwards boiled down) under them, and serve.
Note.—Mutton cutlets, when braized according to any of the foregoing directions, may be served with all sorts of dressed vegetables, such as stewed peas, asparagus-peas, French-beans, broad-beans, Macédoine of vegetables, Jardinière, braized lettuces, &c., and also with all kinds of purées of vegetables; for making which, see those articles.

Notes

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