Cutlets of Mutton à l’Andalouse

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

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

Ingredients (21)

a small best end of neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
buttered sauté pan ↝ Butter, stick, unsalted [Dairy and Egg Products]
brown and white chaudfroid sauce
brown and white chaudfroid sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
liquid aspic jelly
aspic jelly or rice
aspic jelly or rice ↝ Rice, cooked, NFS [Rice]
a croûton of fried bread or rice ↝ Bread, dough, fried [Yeast breads]
a croûton of fried bread or rice ↝ Rice, cooked, NFS [Rice]
aspic jelly that is very finely chopped
four cooked artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
four peeled and cleansed tomatoes ↝ Tomatoes, raw [Tomatoes]
a teaspoonful of picked leaves of chervil
a little salt ↝ Salt, table, iodized [Spices and Herbs]
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
tarragon vinegar
little sprigs of chervil ↝ Parsley, raw [Not included in a food category]
paper frills

Instructions (14)

Cut a small best end of neck of mutton into small cutlets.
Bat them out with a wetted cutlet bat.
Trim and season with pepper and salt.
Put them into a buttered sauté pan and sauté them on each side for three or four minutes.
Take up and press till cold, and trim them neatly.
Mask over with brown and white chaudfroid sauce, using the white for the fat part at the top of the cutlet, and the brown for the bottom part.
When the sauce is set mask the cutlets over with liquid aspic jelly.
When it is firm trim the jelly evenly round the cutlets and dish up on a border of aspic jelly or rice with a croûton of fried bread or rice in the centre to rest the cutlets against.
Garnish between each cutlet with aspic jelly that is very finely chopped, using a forcing bag with a plain pipe for the purpose.
Similarly garnish the croûton and put round the dish about four bunches of a salad of tomatoes and cooked artichoke bottoms.
Little sprigs of chervil can also be used for garnishing, and paper frills, if preferred.

For the salad garnish

Cut four cooked artichoke bottoms into square pieces.
Cut four peeled and cleansed tomatoes into square pieces.
Mix these with a teaspoonful of picked leaves of chervil and a little salt, mignonette pepper, salad oil and tarragon vinegar, and use.

Original Text

Cutlets of Mutton à l’Andalouse.
(Côtelettes de Mouton à l’Andalouse.)
Take a small best end of neck of mutton, cut it into small cutlets, bat them out with a wetted cutlet bat, trim and season with pepper and salt, put them into a buttered sauté pan and sauté them on each side for three or four minutes, then take up and press till cold, and trim them neatly; mask over with brown and white chaudfroid sauce, using the white for the fat part at the top of the cutlet, and the brown for the bottom part; when the sauce is set mask the cutlets over with liquid aspic jelly, and when it is firm trim the jelly evenly round the cutlets and dish up on a border of aspic jelly or rice with a croûton of fried bread or rice in the centre to rest the cutlets against; garnish between each cutlet with aspic jelly that is very finely chopped, using a forcing bag with a plain pipe for the purpose; similarly garnish the croûton and put round the dish about four bunches of a salad of tomatoes and cooked artichoke bottoms; little sprigs of chervil can also be used for garnishing, and paper frills, if preferred. For the salad garnish cut four cooked artichoke bottoms into square pieces, also four peeled and cleansed tomatoes, mix these with a teaspoonful of picked leaves of chervil and a little salt, mignonette pepper, salad oil and tarragon vinegar, and use.

Notes

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