951. PORK CUTLETS, A L'INDIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (1)
  1. Fry the cutlets brown on both sides, then pour off all the grease, adding about half a pint of Espagnole sauce, and a spoonful of Captain White's curry paste; put the lid on the sautapan, and simmer the cutlets on the fire very gently for ten minutes longer; then add a small piece of glaze, toss the whole together, dish them up in a close circle, fill the centre with rice boiled in plain broth, pour the sauce over the cutlets, and serve.
Original Text
951. PORK CUTLETS, A L'INDIENNE. FRY the cutlets brown on both sides, then pour off all the grease, adding about half a pint of Espagnole sauce, and a spoonful of Captain White's curry paste; put the lid on the sautapan, and simmer the cutlets on the fire very gently for ten minutes longer; then add a small piece of glaze, toss the whole together, dish them up in a close circle, fill the centre with rice boiled in plain broth, pour the sauce over the cutlets, and serve.
Notes
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