Mutton Cutlets
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- a pinch of mignonette pepper
- Nutmeg
- Butter
- a spoonful of burnt sugar
- Port
- Clarified butter
- Onions
- Must
- a half glass of red wine
- a teaspoonful pounded sugar
- Salt
- 1 can prepared mushrooms
Contains
MilkSulphites
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.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Trim the cutlets and arrange in circular order in a pan with a little clarified butter;
- fry quickly so as to brown on both sides;
- before quite done pour off the grease;
- add 1/2 pint of red wine (port or claret), 1 can prepared mushrooms and same quantity small onions previously simmered in a little butter over a slow fire till done;
- season with a pinch of mignonette pepper, little salt, some grated nutmeg, a teaspoonful pounded sugar;
- set the whole to boil on fire 2 minutes, add a spoonful of burnt sugar;
- allow the cutlets to simmer very slowly for 20 minutes.
- The cutlets must be dished up closely in a circle;
- add a half glass of red wine;
- boil the whole for 1 minute and garnish the center with mushrooms;
- pour the sauce over the cutlets and serve.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Grater