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Imitation Cutlets

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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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Method

  1. A dish that I have done for those who like curry flavoring is the following.
  2. Take any cold cooked vegetables, and cutting them in small pieces, roll them in a thick white sauce which you have strongly flavored with curry.
  3. Put it aside to get firm.
  4. If you are in a hurry you can bind with the yolk of an egg in the flour and make a thick batter in that way.
  5. Form into cutlets and fry as you would a real cutlet.
  6. The same thing can be done with macaroni or spaghetti that is already cooked, with cold fish or anything that is insipid to the taste.
  7. [Une amie au convent.]