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Emily Netuzed recipe book, August 1874
Page 105
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for 10 minutes before dishing up- Pour round the Cutlets some brown Sauce reduced with alittle [Tomato?] 1/2 an oz of [Glaze?] & 1/2 aglass of Sherry [Duelos?] Cutelettes a la [Reforme?] Egg & bread-crumb 12 Cutlets with alittle pated Ham & [illegible]. 1/4 lb clarified Butter put in a saute pan & dip the Cutlets into it while white hot & fry for 3 minutes both sides of the Cutlets. dish up on a Croustade of fried Bread Spred 6 fine Mushroom heads 6 fine gherkins 1 oz cooked, [illegible], the sauce of Ham & of the white of pickles put in the centre of the Cutlets "[Reforme?] Sauce" 1 glass of Madeira. 1/2 glass of Vinegar a small bunch of thyme & Herbs, reduce this in a small Sauce pan, add 2 Spoonfuls ofgood brown
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for 10 minutes before dishing up- Pour round the Cutlets some brown Sauce reduced with alittle [Tomato?] 1/2 an oz of [Glaze?] & 1/2 aglass of Sherry [Duelos?] Cutelettes a la [Reforme?] Egg & bread-crumb 12 Cutlets with alittle pated Ham & [illegible]. 1/4 lb clarified Butter put in a saute pan & dip the Cutlets into it while white hot & fry for 3 minutes both sides of the Cutlets. dish up on a Croustade of fried Bread Spred 6 fine Mushroom heads 6 fine gherkins 1 oz cooked, [illegible], the sauce of Ham & of the white of pickles put in the centre of the Cutlets "[Reforme?] Sauce" 1 glass of Madeira. 1/2 glass of Vinegar a small bunch of thyme & Herbs, reduce this in a small Sauce pan, add 2 Spoonfuls ofgood brown
Szathmary Culinary Manuscripts and Cookbooks
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