Chaufroid of Mutton Cutlets

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 cutlets from the best end of neck mirepoix
  • salt and pepper
  • 6 oz. liver farce
  • ½ oz. gelatine
  • ½ pt. Béchamel sauce
  • ½ pt. tomato sauce


Braise the neck as directed for Braised Mutton Cutlets. When cold, cut into neat cutlets and remove all the surplus fat. Season on both sides with salt and pepper. Cover one side of the cutlets with a thin layer of liver farce. Carefully dissolve the gelatine in 2 tablesp. cold water and divide equally between the Béchamel and tomato sauces, which should be warm when the gelatine is added. Cool the sauces slightly, then coat the covered sides of the cutlets, making ½ red and the other ½ white. Leave in a cool place until set, then arrange in a circle in alternate colours and place a frill on each cutlet. Serve with dressed salad in the centre.