Cutlets. No. 3. Braised with Rabbit Quenelle.

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 (8)
for the cutlets
for the sauce
for the quenelle
Instructions (4)
  1. Spanish Sauce (see Sauces for Meat) is used as a sauce for Mutton cutlets which are braised with rabbit quenelle forcemeat; onions are put in the centre of the dish; slice the onions and sautez in butter; then line in a little glaze of good stock.
  2. The mutton cutlets must be nicely sauteed in butter with 1 onion and the grease allowed to drain off on a cloth before adding the rabbit forcemeat.
  3. Cook in very little stock, lest it make the quenelle mixture sodden.
  4. See Rabbit Quenelles, under Game.
Original Text
Cutlets. No. 3. Braised with Rabbit Quenelle. Spanish Sauce (see Sauces for Meat) is used as a sauce for Mutton cutlets which are braised with rabbit quenelle forcemeat; onions are put in the centre of the dish; slice the onions and sautez in butter; then line in a little glaze of good stock. The mutton cutlets must be nicely sauteed in butter with 1 onion and the grease allowed to drain off on a cloth before adding the rabbit forcemeat. Cook in very little stock, lest it make the quenelle mixture sodden. See Rabbit Quenelles, under Game.
Notes
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