Venison Cutlets

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Trim the cutlets the same as you would mutton cutlets.
  2. Melt a little butter on a plate.
  3. Dip each cutlet in the butter.
  4. Dust them slightly with flour.
  5. Dip them in beaten egg.
  6. Roll them in breadcrumbs.
  7. Fry them in hot lard for ten minutes.
  8. Take them out of the lard and lay them on a flat dish covered with paper.
  9. Put them before the fire for a few minutes to free them from grease.
  10. Dish them up, and pour Financière sauce round the cutlets.
Original Text
Venison Cutlets. Trim the cutlets the same as you would mutton cutlets, melt a little butter on a plate, dip each cutlet in the butter, and dust them slightly with flour, then in beaten egg, and roll them in breadcrumbs. Fry them in hot lard for ten minutes, take them out of the lard and lay them on a flat dish covered with paper; put them before the fire for a few minutes to free them from grease. Dish them up, and pour Financière sauce round the cutlets. [Pg 72]
Notes
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