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 (21)
For sautéing cutlets
For breading and frying cutlets
Seasoning for bread crumbs
For farce layer
For forcemeat in 'en robe de chambre' preparation
For demi-glace sauce
Instructions (8)
  1. When broiling, the cutlets may be sautéed, i.e., placed when trimmed in a well buttered sauté-pan, sprinkled with a little wine and glaze, covered with a buttered paper, and cooked over the fire or in the oven for eight to ten minutes.
  2. In this way they of course miss the burnt taste which to epicures is the predominant quality of a well cooked cutlet.
  3. Or again when trimmed, the cutlets may be dipped either in dissolved butter or whole beaten egg, then rolled in very fine white (dry) bread crumbs, and fried in boiling fat till delicately coloured, when they must be well drained.
  4. In this case the cutlet should be trimmed straight from B to D, not in a curve as at E (see Fig. 1).
  5. These breaded cutlets can be served with any vegetables, or vegetable purée, to taste; or indeed the preceding recipes may be adapted to them.
  6. Very often the bread crumbs are seasoned with pepper and salt (or quatre épices), and sometimes with grated cheese, minced ham, truffles, etc.; or else a layer of rich farce is laid over the meat, which is then egged and bread crumbed, fried, and served with an appropriate sauce.
  7. This farce may be made of almost anything from foie gras to plain beef farce, or even delicate sausage meat.
  8. For instance, they may be served en robe de chambre (when a delicate veal forcemeat is laid over the cutlets, which are then egged and crumbed, fried, and served with a demi-glace, i.e., a thin espagnole made by boiling together sharply half a pint each of espagnole sauce, good plain stock, or a little consommé, and an ounce of glaze for five minutes); à la Reform (when the bread crumbs are]
Original Text · last edited 4 days ago
CUTLETS, FILLETS, &c. broiling them the cutlets may be sautés, i.e., placed when trimmed in a well buttered sauté-pan, sprinkled with a little wine and glaze, covered with a buttered paper, and cooked over the fire or in the oven for eight to ten minutes; but in this way they of course miss the burnt taste which to epicures is the predominant quality of a well cooked cutlet. Or again when trimmed, the cutlets may be dipped either in dissolved butter or whole beaten egg, then rolled in very fine white (dry) bread crumbs, and fried in boiling fat till delicately coloured, when they must be well drained; in this case the cutlet should be trimmed straight from B to D, not in a curve as at E (see Fig. 1). These breaded cutlets can be served with any vegetables, or vegetable purée, to taste; or indeed the preceding recipes may be adapted to them; very often the bread crumbs are seasoned with pepper and salt (or quatre épices), and sometimes with grated cheese, minced ham, truffles, etc.; or else a layer of rich farce is laid over the meat, which is then egged and bread crumbed, fried, and served with an appropriate sauce. (This farce may be made of almost anything from foie gras to plain beef farce, or even delicate sausage meat). For instance, they may be served en robe de chambre (when a delicate veal forcemeat is laid over the cutlets, which are then egged and crumbed, fried, and served with a demi-glace, i.e., a thin espagnole made by boiling together sharply half a pint each of espagnole sauce, good plain stock, or a little consommé, and an ounce of glaze for five minutes); à la Reform (when the bread crumbs are
Notes
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