Cutlets Maintenon

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

For the cutlets

Cut slices about three quarters of an inch thick
beat them with a rolling pin
wet them on both sides with egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
dip them into a seasoning of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
knotted marjorum ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
put them in papers folded over ↝ Rice paper [Crackers, excludes saltines]

For the sauce

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
with a little mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (7)

Cut slices about three quarters of an inch thick.
Beat them with a rolling pin.
Wet them on both sides with egg.
Dip them into a seasoning of bread crumbs, parsley, thyme, knotted marjorum, pepper, salt, and a little nutmeg grated.
Put them in papers folded over.
Broil them.
Have ready in a boat, melted butter, with a little mushroom catsup.

Original Text

Cutlets Maintenon.

Cut slices about three quarters of an inch thick; beat them with a rolling pin, and wet them on both sides with egg: dip them into a seasoning of bread crumbs, parsley, thyme, knotted marjorum, pepper, salt, and a little nutmeg grated; then put them in papers folded over, and broil them; and have ready in a boat, melted butter, with a little mushroom catsup.

Notes

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