MUTTON CUTLETS, WITH PUREE OF CHESTNUTS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (1)
  1. When dished up as in the foregoing cases, should be garnished with a purée of chestnuts (No. 115), and some thin Espagnole poured round them, then serve.
Original Text
MUTTON CUTLETS, WITH PUREE OF CHESTNUTS. THESE, when dished up as in the foregoing cases, should be garnished with a purée of chestnuts (No. 115), and some thin Espagnole poured round them, then serve. Note.—Bread-crumbed cutlets may be served with every sort of vegetable garnish described in this work, and with all the sauces directed to be served with plain cutlets.
Notes
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