Veal Cutlets à la Duchesse Marie

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 8.0 – 10.0 cutlets
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

for moulding

Butter well eight or ten cutlet moulds ↝ Butter, stick, unsalted [Dairy and Egg Products]
finely chopped ham or tongue ↝ Ham [Cold cuts and cured meats]
finely chopped ham or tongue ↝ Tongue [Liver and organ meats]
truffle

Instructions (1)

Butter well eight or ten cutlet moulds and mask them alternately with a little finely chopped ham or tongue and truffle, and fill up the mould by means of a forcing bag and

Original Text

Veal Cutlets à la Duchesse Marie.
(Côtelettes de Veau à la Duchesse Marie.)

Butter well eight or ten cutlet moulds and mask them alternately with a little finely chopped ham or tongue and truffle, and fill up the mould by means of a forcing bag and

Notes

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