Mutton Cutlets a la Maintenon

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (6)
  1. Get the best end of a loin of mutton, take off the under bone, and cut it into chops.
  2. Beat them, and trim them neat.
  3. Then add to them a bit of fresh butter, chopped parsley, thyme, eschallots, pepper, salt, a little pounded mace, and lemon juice.
  4. Pass them till nearly done.
  5. Then lay them on a dish, pour the liquor over the chops, and, when nearly cool, breadcrumb, and put them separately in oiled white paper.
  6. Fold them up, broil them over a slow fire, and serve them up with hot poivrade sauce in a boat.
Original Text
Mutton Cutlets a la Maintenon. Get the best end of a loin of mutton, take off the under bone, and cut it into chops; beat them, and trim them neat; then add to them a bit of fresh butter, chopped parsley, thyme, eschallots, pepper, salt, a little pounded mace, and lemon juice. Pass them till nearly done; then lay them on a dish, pour the liquor over the chops, and, when nearly cool, breadcrumb, and put them separately in oiled white paper; fold them up, broil them over a slow fire, and serve them up with hot poivrade sauce in a boat. N. B. See Poivrade Sauce receipt. [53]
Notes
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