Cutlets, Fillets, &c.

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 (13)

For Côtelettes à la Villeroy

a very rich allemande sauce delicately flavoured with lemon juice, mushrooms, etc. ↝ Sauce, NFS [Dips, gravies, other sauces]

For braised cutlets

soup vegetables ↝ Soup, vegetable [Soups, broth-based]
a slice or two of ham ↝ Ham [Cold cuts and cured meats]
a good bouquet of herbs
seasoning to taste ↝ Spices, poultry seasoning [Spices and Herbs]
barely sufficient strong stock to just cover them

For Maintenon cutlet

a good spoonful of d'Uxelles mixture ↝ Vegetable mixture, dried [Not included in a food category]
a mixture of minced parsley, mushrooms, chives, and tongue or ham, all tossed till cooked in a little butter ↝ Parsley, raw [Not included in a food category]
a mixture of minced parsley, mushrooms, chives, and tongue or ham, all tossed till cooked in a little butter ↝ Mushrooms, raw [Other vegetables and combinations]
a mixture of minced parsley, mushrooms, chives, and tongue or ham, all tossed till cooked in a little butter ↝ Chives, raw [Vegetables and Vegetable Products]
a mixture of minced parsley, mushrooms, chives, and tongue or ham, all tossed till cooked in a little butter ↝ Tongue [Liver and organ meats]
a mixture of minced parsley, mushrooms, chives, and tongue or ham, all tossed till cooked in a little butter ↝ Ham [Cold cuts and cured meats]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Spread thickly on the cutlets which are unegged and crumbed, and served dry on a bed of any nice vegetables.
These of course take their name from the sauce coating, for instance if coated with a very rich allemande sauce delicately flavoured with lemon juice, mushrooms, etc., they are called côtelettes à la Villeroy (a rich white sauce thickened almost to a paste by reduction, being known as a Villeroy, aux petits pois (or whatever vegetables form the garnish).
Again cutlets, almost especially, are often braised, i.e., they are placed in a layer of soup vegetables, with a slice or two of ham, a good bouquet of herbs, seasoning to taste, and barely sufficient strong stock to just cover them, a buttered paper is put over them and they are then simmered very gently till cooked, when they are lifted out, and placed to press between two plates under a weight till perfectly cold; they are then trimmed, the liquor in which they were cooked is strained, freed from fat, and reduced a little by rapid boiling, the cold trimmed cutlets being then gently braised in this sauce and served with any garnish to taste.
Lastly there is the Maintenon cutlet, for which various methods of cooking are often given.
The nicest I think is this: cut the cutlets rather thick, then split them through horizontally to the bone, and lay in this a good spoonful of d'Uxelles mixture (i.e., a mixture of minced parsley, mushrooms, chives, and tongue or ham, all tossed till cooked in a little butter), close down the cutlet skewering it into shape with very tiny skewers, and broil it for four minutes or so each side (a variation of this dish)

Original Text · last edited 4 days ago

CUTLETS, FILLETS, &c.

thick, spread thickly on the cutlets which are unegged and crumbed, and served dry on a bed of any nice vegetables. These of course take their name from the sauce coating, for instance if coated with a very rich allemande sauce delicately flavoured with lemon juice, mushrooms, etc., they are called côtelettes à la Villeroy (a rich white sauce thickened almost to a paste by reduction, being known as a Villeroy, aux petits pois (or whatever vegetables form the garnish). Again cutlets, almost especially, are often braised, i.e., they are placed in a layer of soup vegetables, with a slice or two of ham, a good bouquet of herbs, seasoning to taste, and barely sufficient strong stock to just cover them, a buttered paper is put over them and they are then simmered very gently till cooked, when they are lifted out, and placed to press between two plates under a weight till perfectly cold; they are then trimmed, the liquor in which they were cooked is strained, freed from fat, and reduced a little by rapid boiling, the cold trimmed cutlets being then gently braised in this sauce and served with any garnish to taste. Lastly there is the Maintenon cutlet, for which various methods of cooking are often given. The nicest I think is this: cut the cutlets rather thick, then split them through horizontally to the bone, and lay in this a good spoonful of d'Uxelles mixture (i.e., a mixture of minced parsley, mushrooms, chives, and tongue or ham, all tossed till cooked in a little butter), close down the cutlet skewering it into shape with very tiny skewers, and broil it for four minutes or so each side (a variation of this dish

Notes

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