A La Periqueux
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cook the cutlets in butter on one side only, and cool them under slight pressure.
- Garnish the cooked side of each with a tablespoonful of forcemeat with butter (No.
- 193), which should have received a copious addition of chopped truffles.
- Shape this forcemeat dome-fashion, by means of the flat of a small knife, dipped in tepid water, and set the cutlets, one by one, on a tray.
- Now put them in the front of the oven for seven or eight minutes that the forcemeat may be poached.
- Dish them in a circle, and pour a P^rigueux sauce in their midst.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board