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 (27)
Alternative meats
F. à la Cardinal
F. aux huîtres
F. à l'écarlate
Instructions (15)
  1. Mince 5oz. of chicken meat (breast of the fowl or the carcass will do) with 2oz. of bacon, previously pounded.
  2. Work into the mixture pepper, salt, coralline pepper, and a very little nutmeg.
  3. Add one or two raw yolks of eggs.
  4. Spread them over with yolk of egg and fine bread crumbs, half seasoned with mince truffle.
  5. Lay in a circle with a ragout of cucumber sauce.
F. à la Cardinal
  1. Cut fillet in 1in. squares.
  2. Cook in the oven in a well buttered baking dish with a squeeze of lemon juice and covered with a buttered paper.
  3. Dish them in a circle, the centre being filled with ragout of truffles, and a sauce cardinal round.
  4. Cardinal sauce is a rich allemande sauce coloured with a delicate pink with crayfish or lobster butter.
  5. Lay a shelled prawn in each fillet for this dish.
F. aux huîtres
  1. Slice down the fillets rather thinly, and cook as in the previous recipe.
  2. Dish in a circle, filling the centre with a rich oyster sauce.
  3. Alternatively, spread a delicate oyster farce over the fillet and cover this with another, fixing them together by means of lardons of seasoned fat bacon, and then cook as before.
F. à l'écarlate
  1. Sauté fillets of chicken.
  2. Dish alternately with slices of very red cooked tongue, a rich allemande sauce being served round.
Original Text · last edited 4 days ago
CUTLETS, FILLETS, &c. 5oz. of chicken meat—that is, the breast of the fowl or the carcass will do—then mince it with 2oz. of bacon also previously pounded, and work into it with pepper, salt, coralline pepper, and a very little of nutmeg; add one or two raw yolks of eggs, and spread them over with yolk of egg, and fine bread crumbs, half seasoned with mince truffle; lay in a circle with a ragout of cucumber sauce. Veal, rabbit, etc., can be used. F. à la Cardinal.—Fillet cut in 1in. squares and cooked in the oven in a well buttered baking dish with a squeeze of lemon juice and covered with a buttered paper; they are then dished in a circle, the centre being filled with ragout of truffles, and a sauce cardinal round; cardinal sauce is a rich allemande sauce coloured with a delicate pink with crayfish or lobster butter. A shelled prawn is often laid in each fillet for this dish. F. aux huîtres.—For this slice down the fillets rather thinly, and cook as in the previous recipe; then dish in a circle, filling the centre with a rich oyster sauce. (Some cooks spread a delicate oyster farce over the fillet and cover this with another, fixing them together by means of lardons of seasoned fat bacon, and then cook as before.) F. à l'écarlate consists simply of fillets of chicken sautés and dished alternately with slices of very red cooked tongue, a rich allemande sauce being served round.
Notes
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