Arrange them in a circle
on a hot dish. Pour mushroom sauce in the centre, garnish
with parsley, and serve. Poultry cutlets can be prepared and
served in the same way.
Cutlets a la Duchesse.
Two pounds of lamb, mutton or veal cutlets, one large cup-
188 MISS PARLOA'S NEW COOK BOOK.
ful of cream, one table -spoonful of onion juice✪ Game Cutlets a la Royale, four table-
spoonfuls of butter, one of flour, two whole eggs, the
yolks of four more, two table -spoonfuls of finely- chopped
ham, one of lemon juice and salt and pepper to taste. Put
two table- spoonfuls of the butter in the frying-pan. Season
the cutlets with salt and pepper, and when the butter is hot,
put them in it. Fry gently for five minutes, if lamb or mut-
ton ; but if veal, put a cover on the pan, and fry very slowly
for fifteen minutes. Set away to cool. Put the remainder of the
butter in a small frying-pan, and when hot, stir in the flour.
Cook one minute, stirring all the time, and being careful not
to brown. Stir in the cream. Have the ham, the yolks of
eggs and the onion and lemon juice beaten together. Stir
this mixture into the boiling sauce. Stir for about one
minute, and remove from the fire. Season well with pepper
and salt. Dip the cutlets in this sauce, being careful to
cover every part, and set away to cool. When cold, dip
them in beaten egg and in bread crumbs. Fry in boiling
fat for one minute. Arrange them in a circle on a hot
dish, and have green peas in the centre and cream sauce
poured around.
Cutlets served in Papillotes.
Fold and cut half sheets of thick white paper, about the
size of commercial note, so that when opened they will be
heart-shaped. Dip them in melted butter and set aside.
After trimming all the fat from lamb or mutton chops, season
them with pepper and salt. Put three table-spoonfuls of but-
ter in the frying pan, and when melted, lay in the chops, and
cook slowly for fifteen minutes. Add one teaspoonful of
finely-chopped parsley, one teaspoonful of lemon juice and
one table-spoonful of Halford sauce. Dredge with one heap-
ing table-spoonful of flour, and cook quickly five minutes
longer. Take up the cutlets, and add to the sauce in ^he
ENTREES. 189
pan four table-spoonfuls of glaze and four of water. Stir un-
til the glaze is melted, and set away to cool When the sauce
is cold, spread it on the cutlets. Now place these, one by
one, on one side of the papers, having the bones turned
toward the centre. Fold the papers and carefully turn in
the edges. When all are done, place them in a pan, and put
into a moderate oven for ten minutes ; then place them in a
circle, and fill the centre of the dish with thin fried, or
French fried, potatoes. Serve very hot. The quantities
given above are for six cutlets✪ Cutlets served in Papillotes.
Page 89 · 4 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Arrange them in a circle on a hot dish. Pour mushroom sauce in the centre, garnish with parsley, and serve. Poultry cutlets can be prepared and served in the same way.
Cutlets a la Duchesse.
Two pounds of lamb, mutton or veal cutlets, one large cup-
ful of cream, one table -spoonful of onion juice, four tablespoonfuls of butter, one of flour, two whole eggs, the yolks of four more, two table -spoonfuls of finely- chopped ham, one of lemon juice and salt and pepper to taste. Put two table- spoonfuls of the butter in the frying-pan. Season the cutlets with salt and pepper, and when the butter is hot, put them in it. Fry gently for five minutes, if lamb or mutton ; but if veal, put a cover on the pan, and fry very slowly for fifteen minutes. Set away to cool. Put the remainder of the butter in a small frying-pan, and when hot, stir in the flour. Cook one minute, stirring all the time, and being careful not to brown. Stir in the cream. Have the ham, the yolks of eggs and the onion and lemon juice beaten together. Stir this mixture into the boiling sauce. Stir for about one minute, and remove from the fire. Season well with pepper and salt. Dip the cutlets in this sauce, being careful to cover every part, and set away to cool. When cold, dip them in beaten egg and in bread crumbs. Fry in boiling fat for one minute. Arrange them in a circle on a hot dish, and have green peas in the centre and cream sauce poured around.
Cutlets served in Papillotes.
Fold and cut half sheets of thick white paper, about the size of commercial note, so that when opened they will be heart-shaped. Dip them in melted butter and set aside. After trimming all the fat from lamb or mutton chops, season them with pepper and salt. Put three table-spoonfuls of butter in the frying pan, and when melted, lay in the chops, and cook slowly for fifteen minutes. Add one teaspoonful of finely-chopped parsley, one teaspoonful of lemon juice and one table-spoonful of Halford sauce. Dredge with one heaping table-spoonful of flour, and cook quickly five minutes longer. Take up the cutlets, and add to the sauce in the
pan four table-spoonfuls of glaze and four of water. Stir until the glaze is melted, and set away to cool When the sauce is cold, spread it on the cutlets. Now place these, one by one, on one side of the papers, having the bones turned toward the centre. Fold the papers and carefully turn in the edges. When all are done, place them in a pan, and put into a moderate oven for ten minutes ; then place them in a circle, and fill the centre of the dish with thin fried, or French fried, potatoes. Serve very hot. The quantities given above are for six cutlets.
Records on this page
Salmis of GameGame Cutlets a la RoyaleCutlets a la DuchesseCutlets served in Papillotes