Miroton à la minute

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 (8)

the meat into rather long thin slices ↝ Pheasant, raw, meat only [Poultry Products]
roll it in flour ↝ Flour, 00 [Cereal Grains and Pasta]
hot butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
gravy or stock ↝ Gravy, NFS [Dips, gravies, other sauces]
a spoonful each of essence of anchovy ↝ Fish, anchovy [Fish]
chilli vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
two or three shredded shalots
fresh parsley ↝ Parsley, raw [Not included in a food category]

Instructions (10)

Cut the meat into rather long thin slices.
Roll the meat in flour.
Fry the meat in hot butter until a delicate brown.
Drain the meat well and keep it hot.
Pour as much gravy or stock as you will require into the pan.
Add a spoonful each of essence of anchovy and chilli vinegar.
Add two or three shredded shalots.
Stir this altogether over the fire until thoroughly hot.
Pour the sauce over and around the meat.
Garnish with fresh parsley.

Original Text · last edited 4 days ago

Miroton à la minute.—Cut the meat into rather long thin slices, roll it in flour, and fry a delicate brown in hot butter; drain them well, and keep them hot. Meantime pour into the pan as much gravy or stock as you will require, a spoonful each of essence of anchovy and chilli vinegar, and two or three shredded shalots; stir this altogether over the fire till thoroughly hot, then pour it over and round the meat, garnishing with fresh parsley.

Notes

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