Cutlets. No. 9. “Mrs. Taton's Soubise 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 (7)
Instructions (11)
  1. Cut the cutlets rather thick.
  2. Stew them in a well-seasoned and rather strong braise.
  3. When done, which should be the day before your party, place them between 2 dishes, straining some of the braise to them—the remainder of the stock will form the sauce.
  4. See Soubise Sauce, under Sauces for Meat.
  5. Trim the cutlets next morning.
  6. Have ready a good purée of onions.
  7. Cover one side of each cutlet with as much purée of onions as it will bear.
  8. Egg and crumb the cutlets.
  9. Brown them nicely.
  10. Serve the remaining braise as sauce.
  11. Or, having heated the cutlets and put them and the gravy into the dish, serve the onion purée in the centre.
Original Text
Cutlets. No. 9. “Mrs. Taton's Soubise Cutlets.” Cut them rather thick, and stew them in a well-seasoned and rather strong braise. When done, which should be the day before your party, place them between 2 dishes, straining some of the braise to them—the remainder of the stock will form the sauce. See Soubise Sauce, under Sauces for Meat. Trim the cutlets next morning. Have ready a good purée of onions, and cover one side of each cutlet with as much as it will bear; egg and crumb and brown them nicely, and serve the remaining braise as sauce. Or, having heated the cutlets and put them and the gravy into the dish, serve the onion purée in the centre.
Notes
—