Cutlets A la Maintenon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
for the cutlets
for the force-meat
for coating
for wrapping
for the sauce
Instructions (19)
  1. Cut the cutlets handsomely.
  2. Beat them thin with your cleaver.
  3. Season them with pepper and salt.
  4. Make a force-meat with veal, beef-fat, spice and sweet-herbs.
  5. Roll the force-meat in yolks of eggs.
  6. Roll the force-meat mixture around each cutlet, within two inches of the top of the bone.
  7. Prepare half sheets of white paper, one for each cutlet.
  8. Butter the paper well on the inside.
  9. Oil each cutlet and place it in a piece of paper.
  10. Dip the cutlets in clarified butter.
  11. Dip the cutlets in crumbs of bread.
  12. Lay each cutlet on half a sheet of paper, cross the middle of it, leaving about an inch of the bone out.
  13. Close the two ends of the paper, like turnover tarts, and cut off the excess paper.
  14. Broil mutton cutlets for half an hour.
  15. Broil veal cutlets for three-quarters of an hour.
  16. Remove the paper.
  17. Arrange the cutlets around the dish with the bone outwards.
  18. Prepare a good gravy sauce, thickened.
  19. Serve the cutlets with the sauce.
Original Text
Cutlets A la Maintenon. A very good Dish. CUT your cutlets handsomely, beat them thin with your cleaver season them with pepper and salt, make a force-meat with veal, beef-fat, spice and sweet-herbs, roll in yolks of eggs, roll force-meat round each cutlet, within two inches of the top of the bone, then have as many half sheets of white paper as cutlets, oil each cutlet in a piece of paper, first buttering the paper well on the inside, dip the cutlets in clarified butter and then in crumbs of bread, lay each cutlet on half a sheet of paper cross the middle of it, leaving about an inch of the bone out; then close the two ends of your paper, you do to turnover tarts, and cut off the paper but to so much ; broil your mutton cutlets half an hour, your veal cutlets three quarters of an hour, and then take the paper off and lay them round in the dish with the bone outwards. Let your sauce be good gravy thickened, and serve it up.
Notes
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