Skip to content

Cutlets a la Maintenon

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

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 Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). 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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Cut a neck of mutton into chops, leaving a bone to each, but scraping the end of the bone quite clean.
  2. Mix together some grated bread, and some marjoram and onion chopped fine.
  3. Season it with pepper, salt, and nutmeg.
  4. Having melted some butter, dip each chop into it, and then cover them on both sides with the seasoning.
  5. Butter some half-sheets of white paper, and put the cutlets into them, leaving the end of each bone to stick out of the paper like a handle.
  6. Lay them on a gridiron, and broil them for about twenty minutes on clear lively coals.
  7. Serve them up in the papers.
  8. Make a sauce of four shalots or little onions chopped fine, some gravy, a little pepper and salt, and a spoonful of red wine.
  9. Boil this sauce for a minute, and send it up in a boat.