453. Pork Cutlets sauce demi-Robert

The Modern Housewife · Soyer, Alexis · 1849

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

Ingredients (15)

For the cutlets

eight cutlets from a neck ↝ Veal, leg, top round, cap off, cutlet, boneless, raw [Lamb, Veal, and Game Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
chopped onions ↝ Onions, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
eggs well beaten upon a plate ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
clarified butter in a stewpan ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

For the sauce demi-Robert

two large onions into very small dice ↝ Onions, raw [Vegetables and Vegetable Products]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of broth ↝ Soup, broth [Soups, broth-based]
a spoonful of vinegar ↝ Vinegar [Mustard and other condiments]
a spoonful of mixed mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a little coloring ↝ Beverages, yellow green colored citrus soft drink with caffeine [Beverages]

Instructions (14)

Cut eight cutlets from a neck as before.
Season well with pepper and salt.
Sprinkle chopped onions and parsley over upon both sides, beating the cutlets lightly to make them adhere.
Dip them into eggs well beaten upon a plate, and then into bread-crumbs.
Pat them lightly.
Have some clarified butter in a stewpan, into which dip the cutlets, and again into bread-crumbs, well covering them.
Place them upon a gridiron over a moderate fire, broiling a nice light brown color.
When done dress them upon a dish.
Have ready the following sauce: cut two large onions into very small dice, put them into a stewpan with an ounce of butter, fry of a light yellow color.
Add a teaspoonful of flour, mix well.
Moisten with half a pint of broth and a spoonful of vinegar.
Season well, let boil, skim and reduce until rather thick.
When add a spoonful of mixed mustard, a little coloring.
Sauce in the centre of the cutlets and serve.

Original Text

453. Pork Cutlets sauce demi-Robert.—Cut eight cutlets from a neck as before, season well with pepper and salt, sprinkle chopped onions and parsley over upon both sides, beating the cutlets lightly to make them adhere, then dip them into eggs well beaten upon a plate, and then into bread-crumbs; pat them lightly, have some clarified butter in a stewpan, into which dip the cutlets, and again into bread-crumbs, well covering them, place them upon a gridiron over a moderate fire, broiling a nice light brown color; when done dress them upon a dish; have ready the following sauce: cut two large onions into very small dice, put them into a stewpan with an ounce of butter, fry of a light yellow color, add a teaspoonful of flour, mix well, moisten with half a pint of broth and a spoonful of vinegar, season well, let boil, skim and reduce until rather thick, when add a spoonful of mixed mustard, a little coloring; sauce in the centre of the cutlets and serve.

Notes

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