Cutlets, Fillets, &c. Continued.

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 (18)

for larding cutlets

fine lardons previously rolled in quatre épices

for brushing cutlets

dissolved butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
good salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]

for serving with cutlets

peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
asparagus points ↝ Asparagus, raw [Vegetables and Vegetable Products]
cucumber ↝ Cucumber, raw [Other vegetables and combinations]
soufflé or ribbon potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
fried tomatoes ↝ Tomatoes, raw [Tomatoes]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

for purée to serve with cutlets

mushroom ↝ Mushrooms, raw [Other vegetables and combinations]
tomato ↝ Tomatoes, raw [Tomatoes]
céleri à l'Espagnole (the celery well cleansed, blanched, and stewed in good well flavoured brown stock, then rubbed through a sieve and heated in a rich espagnole sauce) ↝ Celery, raw [Vegetables and Vegetable Products]
artichoke ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
salsify
cardoons ↝ Cardoon, raw [Vegetables and Vegetable Products]
lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (7)

Prepare cutlets plainly broiled: neatly trim, plain, or larded if liked.
If larding, use fine lardons previously rolled in quatre épices.
Brush or dip larded cutlets into dissolved butter or good salad oil.
Grill over a clear fire for four or five minutes.
Turn the other side and cook in the same way if unlarded.
If larded, set for four minutes or so in a sharp oven to crisp the lardons and finish the cooking.
Serve cutlets in a circle with any nice vegetables such as peas, asparagus points, cucumber, soufflé or ribbon potatoes, fried tomatoes, mushrooms, etc., or with any good purée, such as mushroom, tomato, céleri à l'Espagnole, artichoke, salsify, cardoons, lettuce, spinach, potato, etc., to taste.

Original Text · last edited 4 days ago

CUTLETS, FILLETS, &c. Continued.

HAVING given general directions for the preparation of cutlets and fillets of various kinds, a few specific recipes may be offered, as suggestions, for it would be impossible in a book of this size to give anything like an exhaustive list of the innumerable ways of preparing such things. For instance, cutlets plainly broiled (i.e., neatly trimmed, etc., plain, or larded if liked, with fine lardons previously rolled in quatre épices, brushed over with, or dipped into either dissolved butter or good salad oil, then grilled over a clear fire for four or five minutes, the other side being turned and cooked in the same way if unlarded; or if larded, then set for four minutes or so in a sharp oven, to crisp the lardons and finish the cooking); can be served in a circle with any nice vegetables such as peas, asparagus points, cucumber, soufflé or ribbon potatoes, fried tomatoes, mushrooms, etc., or with any good purée, such as mushroom, tomato, céleri à l'Espagnole (the celery well cleansed, blanched, and stewed in good well flavoured brown stock, then rubbed through a sieve and heated in a rich espagnole sauce), artichoke, salsify, cardoons, lettuce, spinach, potato, etc., to taste,

Notes

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