Fannie Merritt Farmer

Cutlets of Tenderloin with Chestnut Purée

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Shape slices of tenderloin, one inch thick, in circular pieces. Broil five minutes. Spread with butter, sprinkle with salt and pepper. Arrange on platter