MUTTON CUTLETS, A LA BRETONNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (2)
Instructions (2)
  1. These are prepared and finished in the same way as cutlets garnished with a purée of mushrooms, with this exception, that the centre must be filled with small potatoes previously cut or scooped in the form of olives, and fried in butter, of a yellow colour
  2. pour some Brétonne sauce (No. 27) under the cutlets, and serve
Original Text
MUTTON CUTLETS, A LA BRETONNE. THESE are prepared and finished in the same way as cutlets garnished with a purée of mushrooms, with this exception, that the centre must be filled with small potatoes previously cut or scooped in the form of olives, and fried in butter, of a yellow colour; pour some Brétonne sauce (No. 27) under the cutlets, and serve.
Notes
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