949. PORK CUTLETS, A LA SAUCE ROBERT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Trim the cutlets neatly, observing, however, that nearly half an inch of the fat must be left on, to encircle the fillet of the cutlet.
  2. Place them in an earthen dish with a tablespoonful of salad oil.
  3. Season with a little salt and pepper, and strew some parsley over them.
  4. When about to send to table, broil the cutlets nicely with the gravy in them.
  5. Glaze and dish them up.
  6. Pour under some sauce à la Robert (No. 67), and serve.
Original Text
949. PORK CUTLETS, A LA SAUCE ROBERT. TRIM the cutlets neatly, observing, however, that nearly half an inch of the fat must be left on, to encircle the fillet of the cutlet; place them in an earthen dish with a table-spoonful of salad oil; season with a little salt and pepper, and strew some parsley over them. When about to send to table, broil the cutlets nicely with the gravy in them, glaze and dish them up; pour under some sauce à la Robert (No. 67), and serve.
Notes
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