1137 Various Cutlets

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


As a variation all mixtures for Croquettes as given further on in this chapter can be moulded in the shape of small cutlets. The bone can be simulated by a piece of macaroni or a small piece of fried bread on which a cutlet frill may be placed.

The mixture for these cutlets can be made with any of the Salpicons of poultry, game, fish and shellfish, mixed with the necessary amount of forcemeat in keeping with the main ingredient; the consistency should be adjusted with a little well-reduced sauce which should also be in keeping with the ingredients.

These cutlets should be egg and crumbed in the same way as other cutlets and they should be shallow fried and coloured in clarified butter instead of being deep fried.