Stewed Roebuck Cutlets

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Sprinkle the cutlets with salt and pepper.
  2. Cook them in a saucepan with melted butter.
  3. When half done, turn them.
  4. Add a little flour.
  5. Moisten with equal quantities of white wine and stock.
  6. Season with chopped eschalots, parsley, and blanched mushrooms.
  7. Remove the cutlets when done.
  8. Place them round an entrée dish.
  9. Reduce the sauce.
  10. Pass it through a tammy.
  11. Pour over the cutlets.
Original Text
Stewed Roebuck Cutlets. Sprinkle the cutlets with salt and pepper, cook them in a saucepan with melted butter. When half done, turn them, add a little flour, moisten with equal quantities of white wine and stock, season with chopped eschalots, parsley, and blanched mushrooms; remove the cutlets when done, place them round an entrée dish, reduce the sauce, pass it through a tammy, and pour over the cutlets.
Notes
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