Chaufroix de Côtelettes à la Fermière

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (44)
For Chaufroix de Côtelettes à la Fermière
For Chaufroix de Côtelettes à la Russe
For à la Pompadour
For en Bellevue
For lamb and veal variations
For à l'Américaine (veal cutlets)
For à la St. Garat (veal cutlets)
For using remains of veal cutlets
For mutton cutlets
Instructions (9)
  1. For Chaufroix de Côtelettes à la Fermière, the cutlets are braised, trimmed, and, when cold, coated with a creamy maître d'hotel sauce stiffened with strong savoury jelly, and served round a mound of salad.
  2. If coated with espagnole sauce similarly stiffened and served (round a pile of cucumber and tomato tossed in Sucdoise sauce), they are called Chaufroix de Côtelettes à la Russe.
  3. While, if coated with different sauces, such as tomato, velouté, and espagnole, and dished alternately round a pile of any nice salad, they are called à la Pompadour.
  4. If masked with mayonnaise aspic, and served on an aspic border with a macédoine of vegetables in the centre, they are called en Bellevue, a name also applied to them if larded with tongue, ham, or truffles, and braised, then set in aspic, from which they are cut out when cold, and dished with a jardinière garnish.
  5. Lamb and veal can also be served by any of these recipes, or the cutlets may be braised, and, when cold, spread rather thickly with sieved pâté de foie gras, then coated with any rich brown sauce, such as Périgueux, madère, &c., and served with any salad to taste.
  6. Veal cutlets may be braised in white stock, and, when cold, carefully trimmed, spread with a thin slice of ham (or, if preferred, with a thick layer of ham cream), and coated with white mayonnaise; they are then dished round a pile of tomato salad tossed in mayonnaise, and the dish containing them is set on a larger one full of crushed ice, when they are known as à l'Américaine; this is also excellent for lamb cutlets.
  7. If the veal cutlets are braised, larded with bacon and tongue, then, when cold, set in aspic, from which they are cut out, and served with a salad garnished with a Reform garnish, they are called à la St. Garat.
  8. The remains of a dish of veal cutlets can be made into a very pretty dish by masking each cutlet thickly with aspic-thickened tomato sauce, dishing this round a macédoine of any nice cooked vegetables garnished with washed and boned anchovy fillets, turned olives, and tiny slices of ham.
  9. Mutton cutlets can be done in the same way.
Original Text · last edited 4 days ago
Chaufroix de Côtelettes à la Fermière.—For this the cutlets are braised, trimmed, and, when cold, coated with a creamy maître d'hotel sauce stiffened with strong savoury jelly, and served round a mound of salad. If coated with espagnole sauce similarly stiffened and served (round a pile of cucumber and tomato tossed in Sucdoise sauce), they are called Chaufroix de Côtelettes à la Russe, while, if coated with different sauces, such as tomato, velouté, and espagnole, and dished alternately round a pile of any nice salad, they are called à la Pompadour; if masked with mayonnaise aspic, and served on an aspic border with a macédoine of vegetables in the centre, they are called en Bellevue, a name also applied to them if larded with tongue, ham, or truffles, and braised, then set in aspic, from which they are cut out when cold, and dished with a jardinière garnish. Lamb and veal can also be served by any of these recipes, or the cutlets may be braised, and, when cold, spread rather thickly with sieved pâté de foie gras, then coated with any rich brown sauce, such as Périgueux, madère, &c., and served with any salad to taste. Veal cutlets may be braised in white stock, and, when cold, carefully trimmed, spread with a thin slice of ham (or, if preferred, with a thick layer of ham cream), and coated with white mayonnaise; they are then dished round a pile of tomato salad tossed in mayonnaise, and the dish containing them is set on a larger one full of crushed ice, when they are known as à l'Américaine; this is also excellent for lamb cutlets. If the veal cutlets are braised, larded with bacon and tongue, then, when cold, set in aspic, from which they are cut out, and served with a salad garnished with a Reform garnish, they are called à la St. Garat. The remains of a dish of veal cutlets can be made into a very pretty dish by masking each cutlet thickly with aspic-thickened tomato sauce, dishing this round a macédoine of any nice cooked vegetables garnished with washed and boned anchovy fillets, turned olives, and tiny slices of ham. Mutton cutlets can be done in the same
Notes
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