MUTTON CUTLETS, BREAD-CRUMBED AND BROILED WITH SHALOT GRAVY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Trim the cutlets in the usual manner, and season them with pepper and salt.
  2. Egg them slightly over with a paste-brush dipped in two yolks of eggs beaten up on a plate for the purpose.
  3. Pass each cutlet through some fine bread-crumbs.
  4. Dip them separately in some clarified butter, and bread-crumb them over once more.
  5. Put them into shape with the blade of a knife, and lay them on a gridiron, to be broiled over a clear fire, of a light-brown colour.
  6. Glaze and dish them up, and serve them with plain or shalot gravy.
  7. These cutlets may also be served with any of the sauces directed to be used for plain broiled cutlets.
Original Text
MUTTON CUTLETS, BREAD-CRUMBED AND BROILED WITH SHALOT GRAVY. TRIM the cutlets in the usual manner, and season them with pepper and salt; then egg them slightly over with a paste-brush dipped in two yolks of eggs beaten up on a plate for the purpose; pass each cutlet through some fine bread-crumbs; then dip them separately in some clarified butter, and bread-crumb them over once more; put them into shape with the blade of a knife, and lay them on a gridiron, to be broiled over a clear fire, of a light-brown colour; then, glaze and dish them up, and serve them with plain or shalot gravy. These cutlets may also be served with any of the sauces directed to be used for plain broiled cutlets.
Notes
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