Lamb or Mutton Cutlets, with Soubise Sauce

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

For the cutlets

The best end of two necks of either ↝ Turkey, neck [Turkey, duck, other poultry]
salt and white pepper ↝ Salt, table, iodized [Spices and Herbs]
salt and white pepper ↝ Spices, pepper, white [Spices and Herbs]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
very fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

For alternative cutlets

Cutlets of the loin ↝ Veal, leg, top round, cap off, cutlet, boneless, raw [Lamb, Veal, and Game Products]
crumbs of bread mixed with a full seasoning of minced herbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a small quantity of eschalot

For serving

soubise sauce
a purée of cucumbers ↝ Cucumber, cooked [Other vegetables and combinations]
Brown cucumber sauce ↝ Cucumber, raw [Other vegetables and combinations]
a rich gravy ↝ Gravy, beef [Dips, gravies, other sauces]

Instructions (15)

Cut the best end of two necks of lamb or mutton thin with one bone to each.
Trim off the fat and all the skin.
Scrape the bones very clean so they appear white.
Season the cutlets with salt and white pepper.
Brush the cutlets with beaten egg.
Dip them into very fine bread-crumbs.
Dip them into clarified butter.
Dip them again into the bread-crumbs, flattening them evenly.
Broil them over a very clear and brisk fire, or fry them in a little good butter until a fine clear brown.
Press them between two sheets of white blotting paper to extract excess grease.
Dish the cutlets in a circle.
Pour soubise sauce or a purée of cucumbers into the center.
Brown cucumber sauce or a rich gravy may be substituted for the sauces for a simpler dinner.
For loin cutlets, remove the small flat bone at the end for a better appearance.
Dip loin cutlets into crumbs of bread mixed with minced herbs and optionally minced eschalot.

Original Text

LAMB OR MUTTON CUTLETS, WITH SOUBISE SAUCE. (ENTRÉE.)

The best end of two necks of either will be required for a handsome dish. Cut them thin with one bone to each; trim off the fat and all the skin, scrape the bones very clean that they may look white, and season the cutlets with salt and white pepper; brush them with egg, dip them into very fine bread-crumbs, then into clarified butter, and again into the bread-crumbs, which should be flattened evenly upon them, and broil them over a very clear and brisk fire, or fry them in a little good butter of a fine clear brown; press them in two sheets of white blotting paper to extract the grease, and dish them in a circle, and pour into the centre a soubise sauce, or a purée of cucumbers. Brown cucumber sauce or a rich gravy, may be substituted for either of these in serving a quite simple dinner. Cutlets of the loin may be dressed in the same way after being dipped into crumbs of bread mixed with a full seasoning of minced herbs, and with a small quantity of eschalot when its flavour is liked. The small flat bone at the end of the cutlets should be taken off, to give them a good appearance.

Notes

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