Scallops of Mutton, “Escalopes de Mouton.”

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 (6)

the underside (so-called “fillet”) of two loins
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
chopped shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
mushroom ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
Bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (8)

Pare away all fat and sinew from the underside (so-called “fillet”) of two loins.
Cut the fillet across into rounds, 1/8 in. thick.
Beat and flatten them with a cutlet bat into scallops.
Season them.
Dip them in egg with chopped shallot, mushroom and parsley.
Bread-crumb them.
Fry them as you would cutlets.
Serve with any dressed vegetable in centre; “à la jardinière” looks best.

Original Text

Scallops of Mutton, “Escalopes de Mouton.” (Mrs. Jamieson, Auchentorlie. 1877.)
For a good dish you should have the underside (so-called “fillet”) of two loins. Pare away all fat and sinew, then cut the fillet across into rounds, ⅛ in. thick, and beat and flatten them with a cutlet bat into scallops.
Season them and dip them in egg with chopped shallot, mushroom and parsley. Bread-crumb and fry them as you would cutlets.
Serve with any dressed vegetable in centre; “à la jardinière” looks best.
Scallops of fillet of beef can be done in the same way.

Notes

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