452. Pork Cutlets aux Cornichons

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Yield: 6.0 – 8.0 cutlets
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (15)

six or eight cutlets from a middling-sized neck of pork ↝ Turkey, neck [Turkey, duck, other poultry]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
eggs well beaten upon a plate ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
grated crust of bread (not too brown) ↝ Bread, Italian [Baked Products]
two ounces of lard or butter ↝ Lard [Fats and Oils]
two ounces of lard or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of broth or water ↝ Soup, broth [Soups, broth-based]
half a pint of broth or water ↝ Water, tap [Tap water]
a piece of glaze ↝ Carrots, glazed, cooked [Carrots]
half a wineglassful of vinegar ↝ Vinegar [Mustard and other condiments]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
six gherkins in slices ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (9)

Cut six or eight cutlets from a middling-sized neck of pork.
Season well with pepper and salt.
Dip the cutlets in eggs well beaten upon a plate, and then into grated crust of bread (not too brown).
Put two ounces of lard or butter into a sauté- or frying-pan.
Lay in the cutlets and fry very slowly.
When done place them upon a dish; keep hot.
Pour some of the fat from the pan, add a good teaspoonful of flour, mix well.
Moisten with half a pint of broth or water with a piece of glaze, add half a wineglassful of vinegar, a little salt, pepper, and six gherkins in slices.
Place the cutlets in the pan to warm gently in the sauce, then dress them upon a dish, sauce over, and serve.

Original Text

452. Pork Cutlets aux Cornichons.—Cut six or eight cutlets from a middling-sized neck of pork, season well with pepper and salt, dip in eggs well beaten upon a plate, and then into grated crust of bread (not too brown) put two ounces of lard or butter into a sauté- or frying-pan, lay in the cutlets and fry very slowly; when done place them upon a dish; keep hot, pour some of the fat from the pan, add a good teaspoonful of flour, mix well, moisten with half a pint of broth or water with a piece of glaze, add half a wineglassful of vinegar, a little salt, pepper, and six gherkins in slices, place the cutlets in the pan to warm gently in the sauce, then dress them upon a dish, sauce over, and serve.

Notes

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