Cutlets of Eggs with Peas

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Yield
10.0 – 12.0 cutlets
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Instructions (20)
  1. Prepare half a pint of thick Bechamel sauce.
  2. Season the sauce while hot with a little salt and cayenne pepper.
  3. Add two raw yolks of eggs and stir over the fire till it thickens, but do not let it boil.
  4. Tammy the sauce or pass it through a hair sieve.
  5. Boil four eggs for seven minutes, remove the shells, and with a wet knife cut them up in little tiny dice shapes.
  6. Add to the diced eggs a tablespoonful of cooked lean ham or tongue, four button mushrooms, and one or two truffles all similarly cut up, or a teaspoonful of washed, dried, and finely chopped parsley instead of truffles.
  7. Mix these ingredients into the Bechamel sauce and put it aside to get cold.
  8. Flour a board, slab, or large flat meat dish, and put the mixture out on it in little piles about the size of a bantam’s egg.
  9. Roll each pile out with the hand into a round ball, using some fine flour for the purpose.
  10. With a palette knife press them flat and into the shape of a pretty little cutlet.
  11. Dip them into well beaten up whole egg.
  12. Envelope them in freshly made white breadcrumbs, making them smooth and neat.
  13. Place them in a frying basket and fry them in a pan with enough clean boiling fat to well cover them.
  14. Let them fry till a pretty golden colour, which will take about three or four minutes.
  15. Dish them on little round croûtons of fried bread.
  16. Serve cooked or tinned peas in the centre.
  17. Pour a nice creamy Velouté sauce or a thin creamy Bechamel sauce round the dish.
  18. Little pieces of parsley stalk can be placed in the top of each cutlet to carry a frill if liked.
  19. The cutlets may be served with crisply fried parsley alone as a garnish for the centre, which is very pretty.
  20. They should be dished on a dish-paper or napkin.
Original Text
Cutlets of Eggs with Peas. (Côtelettes d’Œufs aux petits Pois.) For ten to twelve cutlets prepare half a pint of thick Bechamel sauce, season it while hot with a little salt and cayenne pepper, add two raw yolks of eggs, and stir over the fire till it thickens, but do not let it boil; tammy it or pass it through a hair sieve. Boil four eggs for seven minutes, remove the shells, and with a wet knife cut them up in little tiny dice shapes; add to them a tablespoonful of cooked lean ham or tongue, four button mushrooms, and one or two truffles all similarly cut up, or a teaspoonful of washed, dried, and finely chopped parsley instead of truffles. Mix these ingredients into the Bechamel sauce and put it aside to get cold. Flour a board, slab, or large flat meat dish, and put the mixture out on it in little piles about the size of a bantam’s egg; roll each of these out with the hand into a round ball, using some fine flour for the purpose; then with a palette knife press them flat and into the shape of a pretty little cutlet, dip them into well beaten up whole egg, and envelope them in freshly made white breadcrumbs, making them smooth and neat; place them in a frying basket and fry them in a pan with enough clean boiling fat to well cover them, and let them fry till a pretty golden colour, which will take about three or four minutes; dish them on little round croûtons of fried bread, and serve cooked or tinned peas in the centre; pour a nice creamy Velouté sauce or a thin creamy Bechamel sauce round the dish. Little pieces of parsley stalk can be placedin the top of each cutlet to carry a frill if liked. The cutlets may be served with crisply fried parsley alone as a garnish for the centre, which is very pretty, and they should be dished on a dish-paper or napkin.
Notes
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