Mutton Cutlets, with New Potatoes

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Garnish
Garnish Alternatives
Instructions (3)
  1. Prepare mutton cutlets in the same way as cutlets a la Minute.
  2. When dished up, garnish with new potatoes a la Maitre d'Hotel (No. 1138).
  3. Alternatively, mutton cutlets prepared in the same manner may be garnished with any of the following vegetable garnishes: Jardinière, Macédoine, asparagus-peas, stewed peas, Brussels-sprouts, etc.
Original Text
MUTTON CUTLETS, WITH NEW POTATOES. THESE are prepared in the same way as cutlets a la Minute, and when dished up, must be garnished with new potatoes a la Maitre d'Hotel (No. 1138). Mutton cutlets prepared in the same manner may be garnished with any of the following vegetable garnishes, viz., Jardinière, Macédoine, asparagus-peas, stewed peas, Brussels-sprouts, &c.
Notes
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