Cutlets of Mutton à la Louise

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)

For the cutlets

a small best end of neck of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
chopped fresh mushrooms that have been washed ↝ Mushrooms, raw [Other vegetables and combinations]
chopped lean ham or tongue ↝ Ham [Cold cuts and cured meats]
chopped lean ham or tongue ↝ Tongue [Liver and organ meats]
eschalot
pink chaudfroid sauce
white ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a coating of aspic jelly

For serving

a purée of haricot flageolets ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
chopped aspic jelly

Instructions (9)

Prepare a small best end of neck of mutton, as in the fore-going recipe.
Place the cutlets in a well buttered sauté pan.
Season them with pepper and salt and chopped fresh mushrooms that have been washed, and chopped lean ham or tongue and eschalot.
Sauté the cutlets on the underneath side for two or three minutes.
Put a buttered paper over the top and place them in the oven for four or five minutes.
Take up and put to press till cold.
After which trim them and mask half of each with pink chaudfroid sauce, and the other half with white.
Finish with a coating of aspic jelly over, as in last recipe.
Dish on a purée of haricot flageolets, and garnish with chopped aspic jelly around.

Original Text

Cutlets of Mutton à la Louise.
(Côtelettes de Mouton à la Louise.)
Prepare a small best end of neck of mutton, as in the fore-going recipe, and place the cutlets in a well buttered sauté pan, season them with pepper and salt and chopped fresh mushrooms that have been washed, and chopped lean ham or tongue and eschalot, sauté the cutlets on the underneath side for two or three minutes, then put a buttered paper over the top and place them in the oven for four or five minutes, then take up and put to press till cold; after which trim them and mask half of each with pink chaudfroid sauce, and the other half with white, and finish with a coating of aspic jelly over, as in last recipe. Dish on a purée of haricot flageolets, and garnish with chopped aspic jelly around.

Notes

—