ANOTHER METHOD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (15)
  1. Fry the cutlets brown.
  2. Pour off all the grease.
  3. Add a pint of red wine, a pint of Espagnole, and the same proportion of consommé.
  4. Season with carrot, an onion, head of celery, and a garnished faggot of parsley.
  5. Allow the whole to simmer gently by the side of the stove-fire until the cutlets are tender.
  6. Remove the cutlets into a sautapan with a little of the sauce to warm them in, put the lid on, and keep warm.
  7. Strain the remainder of the sauce through a sieve into a smaller stewpan.
  8. Clarify the sauce by gently boiling it by the side of the stove-fire and thoroughly skimming all that rises to the surface.
  9. Reduce the sauce by boiling to its proper consistency.
  10. Pass the sauce through a tammy into a bain-marie.
  11. When about to send to table, dish the cutlets up.
  12. Fill the centre of the dish with some glazed carrots and turnips, previously prepared for the purpose.
  13. Place some groups of small glazed button-onions round the entrée.
  14. Pour the sauce over the cutlets.
  15. Serve.
Original Text
ANOTHER METHOD. FRY the cutlets brown, pour off all the grease, add a pint of red wine, a pint of Espagnole, and the same proportion of consommé, season with carrot, an onion, head of celery, and a garnished faggot of parsley; allow the whole to simmer gently by the side of the stove-fire until the cutlets are tender; they must then be removed into a sautapan, with a little of the sauce to warm them in, the lid put on, and kept warm. The remainder of the sauce must then be strained through a sieve into a smaller stewpan, and after it has been clarified by gently boiling it by the side of the stove-fire, and thoroughly skimming all that rises to the surface, reduce it by boiling to its proper consistency, and pass it through a tammy into a bain-marie. When about to send to table, dish the cutlets up, fill the centre with some glazed carrots and turnips, previously prepared for the purpose; place some groups of small glazed button-onions round the entrée, pour the sauce over the cutlets, and serve. Some neat frills of paper may be put on the bone of each cutlet.
Notes
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