Pork Cutlets another way [56]

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

for the cutlets

Pork Cutlets ↝ Veal, leg, top round, cap off, cutlet, boneless, raw [Lamb, Veal, and Game Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped eschallots
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for the sauce

cullis
mushroom ↝ Mushrooms, raw [Other vegetables and combinations]
ketchup ↝ Ketchup [Tomato-based condiments]
lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (4)

Trim the chops neat as above.
Pass them with a bit of fresh butter, chopped eschallots, pepper, salt, and a little lemon juice.
When nearly done, breadcrumb and broil them till of a light brown colour.
Serve them up with the following sauce placed underneath; that is to say, cullis, mushroom, ketchup, lemon pickle, and mustard, a little of each, and reduce nearly to a glaize.

Original Text

Pork Cutlets another way.

Trim the chops neat as above, pass them with a bit of fresh butter, chopped eschallots, pepper, salt, and a little lemon juice. When nearly done, breadcrumb and broil them till of a light brown colour. Serve them up with the following sauce placed underneath; that is to say, cullis, mushroom, ketchup, lemon pickle, and mustard, a little of each, and reduce nearly to a glaize.

[56]

Notes

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