1089. CUTLETS OF PARTRIDGES, A LA MAITRE D'HOTEL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (11)
  1. Prepare cutlets as in the foregoing case.
  2. Mask them with d'Uxelles sauce (No. 16).
  3. Bread-crumb them twice, in the usual manner.
  4. Pat them into shape.
  5. Place them in a sautapan with some clarified butter.
  6. Fry them of a bright yellow colour.
  7. Drain them upon a sheet of paper.
  8. Glaze them slightly.
  9. Dish up.
  10. Pour some Maître-d'Hôtel sauce (No. 43), mixed with a piece of partridge glaze, under them.
  11. Serve.
Original Text
1089. CUTLETS OF PARTRIDGES, A LA MAITRE D'HOTEL. PREPARE these as in the foregoing case, then mask them with d'Uxelles sauce (No. 16), bread-crumb them twice, in the usual manner, pat them into shape, and place them in a sautapan with some clarified butter; fry them of a bright yellow colour, drain them upon a sheet of paper, glaze them slightly, and dish up; pour some Maître-d'Hôtel sauce (No. 43), mixed with a piece of partridge glaze, under them, and serve. Note.—Cutlets of partridges may also be dressed à la Pompadour, à la Maréchale, or à la Valençay (see No. 997).
Notes
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