Fresh-pork Cutlets a la Charcutiere
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
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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- Season the cutlets;
- dip them in melted butter, and sprinkle them with fine raspings.
- Grill them gently, and baste them from time to time.
- Dish them in a circle;
- pour a Charcutière sauce in their midst, and serve a timbale of potato purée separately.
- Charcutière sauce for eight or ten cutlets: prepare one pint of Robert sauce (No.
- 52) and mix with it, just before dishing up, two oz.
- of gherkins, cut in short julienne fashion or minced.
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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Pastry brush