cookbooks

Cutlets A La FranÇaise. Recipe

French cooks cut them thinner than the English, and trim them into
rounds of the size of a tea-cup; they must be brushed over with egg,
and sprinkled with salt, white pepper, mushroom powder, and grated
lemon peel; put them into a _sauté_ pan and fry of a very light brown;
pieces of bread, smoked meat or tongue cut of the same size as the
cutlets, and prepared in the same manner, are laid alternately in the
dish with them; they should be served without sauce and with a _purée_
of mushrooms or spinach in the centre of the dish.

Vote

1
2
3
4
5

Viewed 1050 times.


Other Recipes from Introductory Remarks.

Introductory Remarks.
To Clarify Suet.
Olio.
Alamode Beef, Or Sour Meat.
Kimmel Meat.
Beef And Beans.
Kugel And Commean.
Sauer Kraut.
Beef Collops.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
Brisket Stewed.
Beef Ragout.
To Salt Beef.
Spiced Beef.
Smoked Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
Collared Veal.
Curried Veal.