Pork Cutlets à la Marseilles

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 (12)

a piece of the neck of pork ↝ Turkey, neck [Turkey, duck, other poultry]
salt ↝ Salt, table, iodized [Spices and Herbs]
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
warm butter or clean dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
warm butter or clean dripping
browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little chopped French gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
a purée of potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
crisply fried potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a mustard or other nice sharp sauce ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a mustard or other nice sharp sauce

Instructions (10)

Take a piece of the neck of pork and cut it into neat cutlets.
Season with salt and mignonette pepper.
Mask them on the top with a little French mustard.
Steep them in warm butter or clean dripping.
Put on the grill iron and broil or grill on the unmasked side.
Take up, steep again in butter.
Dip entirely in browned breadcrumbs.
Place them on the grill again, stand this on a baking-tin, and put in the oven for about ten minutes.
Take up, and sprinkle the top of the cutlets with a little chopped French gherkin.
Dish up en couronne on a purée of potatoes, and with crisply fried potatoes in the centre and a mustard or other nice sharp sauce round the base.

Original Text

Pork Cutlets à la Marseilles.
(Côtelettes de Porc à la Marseilles.)
Take a piece of the neck of pork and cut it into neat cut-lets, season with salt and mignonette pepper, and mask them on the top with a little French mustard, steep them in warm butter or clean dripping, and then put on the grill iron and broil or grill on the unmasked side; then take up, steep again in butter, and dip entirely in browned breadcrumbs and place them on the grill again, stand this on a baking-tin, and put in the oven for about ten minutes; take up, and sprinkle the top of the cutlets with a little chopped French gherkin, dish up en couronne on a purée of potatoes, and with crisply fried potatoes in the centre and a mustard or other nice sharp sauce round the base.

Notes

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