Côtelettes a la Provençale
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one-half pint of Béchamel sauce
- three tablespoonfuls of half-glaze sauce
- three eggs
- six mutton
Method
- For ten cutlets:—(1) Reduce one-half pint of Béchamel sauce to a third, and add thereto the third of a garlic clove, crushed, and the yolks of three eggs;
- (2) prepare at the same time as the cutlets, ten grilled mushrooms;
- and ten stoned, stuffed and poached olives, girded by a strip of anchovy fillet.
- Fry the cutlets in butter, on one side only.
- Cover the cooked side of each with the preparation described above;
- set them on a tray;
- sprinkle them with a few drops of melted butter, and put them in the oven, that their garnish may be glazed and that their cooking may be completed.
- Dish in the form of a circle;
- place a grilled mushroom (convex side uppermost) in the middle of each cutlet, and, on each mushroom, a stuffed olive.
- 1316a—CÔTELETTES DE MOUTON A LA REFORME Trim six mutton cutlets;
- season them;
- dip them in melted butter, and roll them in bread-crumbs, combined with finely-chopped ham in the proportion of a third of the weight of the bread-crumbs.
- Now cook them gently in clarified butter.
- Dish them in a circle on a hot dish, and send the following sauce to the table with them:— Take a small saucepan, and mix therein three tablespoonfuls of half-glaze sauce, the same quantity of Poivrade sauce, and one coffeespoonful of red-currant jelly;
- add one coffeespoonful of each of the following short julienne garnishes to the sauce;
- viz.: hard-boiled white of egg;
- very red, salted tongue;
- gherkins;
- mushrooms, and truffles.