Recipes for high-class cookery : as used in the Edinburgh School of Cookery.
- Date:
- [1912]
Licence: In copyright
Credit: Recipes for high-class cookery : as used in the Edinburgh School of Cookery. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![[ 60 ] MUTTON CUTLETS A LA MILANAISE. 6 bones cutlet mutton. Coating,—Beaten egg. Bread-crumbs. Gamiih.—1 tablespoonful strips of tonpue. 1 ,, „ truffle. 1 ,, „ cooked macaroni. ^ gill thick white sauce. Dishing.—Potato border. ^ pint tomato sauce. Trim, coat, and fry the cutlets. Dish on the potato border. Heat the garnish in the white sauce, and pile in the centre of the cutlets. Pour the tomato sauce round, and serve. MUTTON CUTI.ETS A LA REFORME. 6 bones cutlet mutton. Coating.—1 beaten egg. 2 tablespoonfuls chopped dried ham. 3 tablespoonfuls bread-crumbs. Garnish.—1 tablespoonful strips of cooked carrot. 1 ,, „ ,, truffle. 1 „ „ „ gherkin. 1 „ „ » white of egg. 1 9} 99 99 99 Dishing.—Potato border. „ mushroom. ^ pint Reforme sauce. Trim the cutlets, brush them with the beaten egg, and toss them in the bread-crumbs](https://iiif.wellcomecollection.org/image/b2150457x_0062.jp2/full/800%2C/0/default.jpg)
