Côtelettes a la Suédoise
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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- one-half lb. of peeled
- a wineglassful of white wine
- two and one-half oz. of finely-grated horse-radish
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- 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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- Place the cutlets on a dish, and drop thereon some minced onions and shallots, bits of parsley stalks, thyme and bay.
- Sprinkle them with the juice of a lemon and a few drops of oil, and leave them to marinade for thirty minutes, turning them over the while, from time to time.
- This done, dry them;
- dip them in melted butter, sprinkle them with bread-crumbs, and grill them.
- Dish them in the form of a crown, and garnish the centre of the dish with the following, which may also be sent separately: one-half lb.
- of peeled and finely-sliced apples, quickly stewed to a purée with the third of a wineglassful of white wine.
- When about to serve, add to this purée two and one-half oz.
- of finely-grated horse-radish, or the latter grated and afterwards finely chopped.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler