436. Cutlets with Mushrooms

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Yield
10.0 – 12.0 cutlets
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (19)
for cutlets
for mushrooms
for liaison
alternative preparation
Instructions (11)
  1. If for ten or twelve cutlets take about twenty fresh mushrooms, cut off the tails, wash them, and dry on a cloth.
  2. Put two pats of butter in a stewpan, half a gill of water, the juice of a lemon, a little salt and pepper, set on the fire.
  3. Boil for a few minutes, then add two tablespoonfuls of white sauce, when very hot add a liaison of the yolk of an egg made as follows:
  4. Put the yolk in a cup, and mix well with two tablespoonfuls of milk, stir well for one minute.
  5. Put it in the middle of your pan.
  6. If no white sauce, add a little milk to the mushrooms, and mix a little flour with half a pat of butter, and put it in.
  7. Keep stirring until boiling.
  8. Dish up the cutlets, add the liaison, and serve.
Plainer alternative
  1. Take the same number of mushrooms, wash well, cut in thin slices.
  2. Put into a stewpan, with two pats of butter, half a teaspoonful of flour, a little salt and pepper, the juice of a lemon, and a little water.
  3. Stew gently for ten minutes, serve, pouring the sauce over, or in the middle of the cutlets.
Original Text
436. Cutlets with Mushrooms.—If for ten or twelve cutlets take about twenty fresh mushrooms, cut off the tails, wash them, and dry on a cloth, put two pats of butter in a stewpan, half a gill of water, the juice of a lemon, a little salt and pepper, set on the fire; boil for a few minutes, then add two tablespoonfuls of white sauce, when very hot add a liaison of the yolk of an egg made as follows: Put the yolk in a cup, and mix well with two tablespoonfuls of milk, stir well for one minute, put it in the middle of your pan, if no white sauce, add a little milk to the mushrooms, and mix a little flour with half a pat of butter, and put it in, keep stirring until boiling; dish up the cutlets, add the liaison, and serve; or still plainer, take the same number of mushrooms, wash well, cut in thin slices, put into a stewpan, with two pats of butter, half a teaspoonful of flour, a little salt and pepper, the juice of a lemon, and a little water; stew gently for ten minutes, serve, pouring the sauce over, or in the middle of the cutlets. They can be served as cutlets à la jardinière, with peas, with tomatoes, with artichokes, with spinach, à la poiverade, à la sauce piquante, with Brussels sprouts, and à la Soubise.
Notes
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