Cutlets. No. 2. “Batter 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 (9)

2 spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a breakfastcupful of warm water ↝ Water, tap [Tap water]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
the whipped-up white ↝ Egg, white only, raw [Eggs and omelets]
1 spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 strained yolks ↝ Egg, yolk only, raw [Eggs and omelets]
warm water ↝ Water, tap [Tap water]
a few drops of oil ↝ Oil, safflower [Fats and Oils]
the whites, frothed stiff ↝ Egg, white only, raw [Eggs and omelets]

Instructions (3)

Half cook the cutlets alone first.
Batter cutlets are sauteed and dried and cold before you dip them in the batter.
Finish cooking.

Original Text

Cutlets. No. 2. “Batter Cutlets.”
Half cook the cutlets alone first.
Batter cutlets are sauteed and dried and cold before you dip them in the batter: 2 spoonfuls of flour to a breakfastcupful of warm water mixed in the yolk of an egg, the whipped-up white added last thing. Or, instead, take 1 spoonful of flour to 2 strained yolks, worked till thick with warm water and a few drops of oil, the whites, frothed stiff, added at last. Finish cooking.

Notes

—