Cutlets. No. 5. (E. Emslie.)
These are broiled, but lightly. Have the hot sauce ready first.
* “Une duxelle,” i.e., D'Uxelles mixture. The late Mrs. Beaty Pownall, in her excellent “Book of Sauces” (published by Messrs. Chapman & Hall), gives the following description:—“The Uxelles mixture is made by frying together, or rather stewing, equal parts of mushrooms and parsley, a third of shallots, and, if at hand, a little truffle (all minced separately) in fresh butter, seasoning it all with pepper, salt, and a dash of nutmeg. Stir the whole over a fire for five minutes, then moisten with a good wineglassful of light French wine, previously reduced to half by rapid boiling, and mix it with the yolk of an egg or two, and a little lemon juice.” Miss Beaty Pownall in kindly giving permission for the above quotation from her mother's book, says:—“The origin of the term ‘D'Uxelles’ is the name of the inventor's patron. This mixture was first introduced by the very well-known chef, La Varenne, chef to the Marquis D'Uxelles, and is given in the former's book of recipes published in 1650. La Varenne originally called the preparation ‘Champignons à l'Olier,’ but his successor discarded this title, and simply called it ‘à D'Uxelles’ in memory of the kitchen in which the recipe originated.”—C. F. F.