Côtelettes à l'Ecarlate

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
forcemeat
cutlets
sauce and garnish
Instructions (8)
  1. Make a stiff forcemeat from the breast of a fowl or pheasant, or the two breasts of partridge or grouse.
  2. Cut some slices of tongue into cutlet shapes.
  3. Take some more tongue, pound and pass it through a sieve and mix it with the forcemeat.
  4. Season with a little cayenne and mushroom flavour.
  5. Butter and fill up some cutlet moulds with the forcemeat, and steam them in the oven.
  6. Then turn out the cutlets and place them on a baking sheet.
  7. Glaze them and replace them in the oven for a few seconds.
  8. Dish up alternately a cutlet of tongue with a cutlet of forcemeat; sauce the whole with chaud-froid sauce, and garnish with chopped aspic and very small red tomatoes.
Original Text
Côtelettes à l'Ecarlate. Make a stiff forcemeat from the breast of a fowl or pheasant, or the two breasts of partridge or grouse. Cut some slices of tongue into cutlet shapes. Take some more tongue, pound and pass it through a sieve and mix it with the forcemeat. Season with a little cayenne and mushroom flavour. Butter and fill up some cutlet moulds with the forcemeat, and steam them in the oven. Then turn out the cutlets and place them on a baking sheet. Glaze them and replace them in the oven for a few seconds. Dish up alternately a cutlet of tongue with a cutlet of forcemeat; sauce the whole with chaud-froid sauce, and garnish with chopped aspic and very small red tomatoes.
Notes
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