Cutlets. No. 7. “Reform Cutlets.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

For the cutlets

each cutlet
beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
equal parts of dried bread-crumbs and finely-chopped boiled ham (lean only), ham and crumbs being previously well mixed. ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
equal parts of dried bread-crumbs and finely-chopped boiled ham (lean only), ham and crumbs being previously well mixed. ↝ Ham [Cold cuts and cured meats]

For the “Reform chips”

the red part of boiled carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
black truffles
some lean cooked ham or bacon ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
some lean cooked ham or bacon ↝ Beef, bacon, cooked [Bacon]
the whites only of hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the outer part only of Indian mountain green gherkins ↝ Green beans, pickled [Olives, pickles, pickled vegetables]

For the Sauce

“Poivrade” (see Sauces for Meat)
a glass of port wine or of claret
a glass of port wine or of claret
half that quantity Harvey's sauce
a teaspoonful anchovy sauce
2 good tablespoonfuls of red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]

Instructions (16)

Trim the cutlets.
Dip each cutlet in beaten egg.
Crumb them with equal parts of dried bread-crumbs and finely-chopped boiled ham (lean only), ham and crumbs being previously well mixed.
Fry the cutlets on both sides until thoroughly done.
Dish the cutlets in a circle with sauce under them, and “Reform chips” piling up the centre.

To make “Reform chips”

Cut the red part of boiled carrots, black truffles, lean cooked ham or bacon, the whites only of hard-boiled eggs, and the outer part only of Indian mountain green gherkins into needle shape, approximately 1/2 inch long and the 12th of an inch broad.
Make all hot in a basin in the screen.
Toss them up lightly to mix them.
Pile the chips in the hollow centre of the cutlets.

For the Sauce

Use “Poivrade” as the foundation.
Add a glass of port wine or of claret to the "Poivrade".
Add half that quantity of Harvey's sauce.
Add 2 good tablespoonfuls of red currant jelly.
Boil all together for 5 minutes.
Pour the sauce into a clean small stewpan for use.
Pour the sauce under and round the cutlets only, not over them.

Original Text

Cutlets. No. 7. “Reform Cutlets.” (Sutherden's, as learnt from Bale.)
Having trimmed them, dip each cutlet in beaten egg, and then crumb them with equal parts of dried bread-crumbs and finely-chopped boiled ham (lean only), ham and crumbs being previously well mixed.
The cutlets must be fried on both sides, and, when thoroughly done, dished in a circle with sauce under them, and “Reform chips” piling up the centre.
“Reform chips” for the centre of the dish are made of the red part of boiled carrots, black truffles, some lean cooked ham or bacon, the whites only of hard-boiled eggs, cut in strips, and the outer part only of Indian mountain green gherkins. All cut in needle shape, like julienne vegetables, say ½ inch long and the 12th of an inch broad.
Make all hot in a basin in the screen, toss them up lightly to mix them, and pile them in the hollow centre of the cutlets. For Sauce.—Its foundation is “Poivrade” (see Sauces for Meat); to this add a glass of port wine or of claret; half that quantity Harvey's sauce; a teaspoonful anchovy sauce; and 2 good tablespoonfuls of red currant jelly. Boil all together for 5 minutes, and pour into a clean small stewpan for use. Pour the sauce under and round the cutlets only, not over them.

Notes

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