MUTTON CUTLETS, WITH PUREE OF MUSHROOMS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Bread-crumb the cutlets as in the foregoing case.
  2. Place them in a sautapan with a little clarified butter.
  3. Fry them over a brisk fire, of a light colour.
  4. When done, remove them on to a napkin or a sheet of paper, and glaze them.
  5. Dish them up, fill the centre with a white purée of mushrooms (No. 122).
  6. Pour some half glaze round the entree, and serve.
Original Text
MUTTON CUTLETS, WITH PUREE OF MUSHROOMS. BREAD-CRUMB the cutlets as in the foregoing case; then place them in a sautapan with a little clarified butter, fry them over a brisk fire, of a light colour, and when done, remove them on to a napkin or a sheet of paper, and glaze them; dish them up, fill the centre with a white purée of mushrooms (No. 122), pour some half glaze round the entree, and serve.
Notes
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