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John and Henry Locke cookery archive, item 1, 1852
Page 6
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Cottelletts de veau. Sauce Tomata Cut them thin. trim them of a good shape & fry them in butter. have ready some thick tomata sauce. Well cover them with it. Make a pillar of whole steeped rice in the centre of the dish ornament it wit lobster spawn. chop parsley & yolk of eggs, boiled Hard and rubbed through a coarse sieve. Lay the cutlets round, & garnish. _____ Maintenon Cutlets. cut these off a neck of veal not too thick egg them over, dip them in chopt herbs, spice, and bread crumb, previously mixed. fry them in butter, serve them with a sauce Piquante. Mutton chops may be done in the same manner.
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Cottelletts de veau. Sauce Tomata Cut them thin. trim them of a good shape & fry them in butter. have ready some thick tomata sauce. Well cover them with it. Make a pillar of whole steeped rice in the centre of the dish ornament it wit lobster spawn. chop parsley & yolk of eggs, boiled Hard and rubbed through a coarse sieve. Lay the cutlets round, & garnish. _____ Maintenon Cutlets. cut these off a neck of veal not too thick egg them over, dip them in chopt herbs, spice, and bread crumb, previously mixed. fry them in butter, serve them with a sauce Piquante. Mutton chops may be done in the same manner.
Szathmary Culinary Manuscripts and Cookbooks
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