MUTTON CUTLETS BRAIZED, A LA PROVENÇALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For the cutlets
For the preparation
For coating
For sautapan
For finishing
Instructions (6)
  1. Braize and trim the cutlets as in the foregoing case; except that in the present instance the cutlets must be left plain, omitting altogether the larding or studding.
  2. While the cutlets are being braized, cut three Portugal onions into very small dice; parboil these in water, drain them on a sieve, and then place them in a small stewpan with 1 oz. of fresh butter, the same quantity of glaze, a little mignonette pepper and salt, and some grated nutmeg; set the lid on the stewpan, and place the onions on a very slow fire, to be thoroughly stewed, without acquiring any colour.
  3. Next add a gravy-spoonful of white sauce, a little grated garlic on the point of a knife, and stir the whole on the fire until reduced to a paste; then add the yolks of three eggs and a little lemon-juice; mix well together, and use this preparation to cover the surface of one side only of the cutlets.
  4. Shake a rather-thick coating of bread-crumbs and grated Parmesan cheese, in equal proportions, over this.
  5. Place the cutlets in a sautapan containing a little half glaze.
  6. About twenty minutes before sending to table, put the cutlets in the oven to be warmed through; pass the red-hot salamander over them, to give them a deep yellow colour, mash them with thin glaze, and dish them up; then pour some Provençale sauce (No. 25) under them, and serve.
Original Text
MUTTON CUTLETS BRAIZED, A LA PROVENÇALE. BRAIZE and trim the cutlets as in the foregoing case; except that in the present instance the cutlets must be left plain, omitting altogether the larding or studding. While the cutlets are being braized, set about making the following preparation:—Cut three Portugal onions into very small dice; parboil these in water, drain them on a sieve, and then place them in a small stewpan with 1 oz. of fresh butter, the same quantity of glaze, a little mignonette pepper and salt, and some grated nutmeg; set the lid on the stewpan, and place the onions on a very slow fire, to be thoroughly stewed, without acquiring any colour. Next add a gravy-spoonful of white sauce, a little grated garlic on the point of a knife, and stir the whole on the fire until reduced to a paste; then add the yolks of three eggs and a little lemon-juice; mix well together, and use this preparation to cover the surface of one side only of the cutlets; shake a rather-thick coating of bread-crumbs and grated Parmesan cheese, in equal proportions, over this, and then place the cutlets in a sautapan containing a little half glaze. About twenty minutes before sending to table, put the cutlets in the oven to be warmed through; pass the red-hot salamander over them, to give them a deep yellow colour, mash them with thin glaze, and dish them up; then pour some Provençale sauce (No. 25) under them, and serve.
Notes
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