Cutlets of Mutton à l’Andalouse

Name: Cutlets of Mutton à l’Andalouse (Côtelettes de Mouton à l’Andalouse)
Ingredients: salad; aspic jelly; rice; fried bread; chervil; salad of tomatoes; artichoke bottoms; rice; leaves of chervil; tomatoes; salt; tarragon vinegar; salad oil; mignonette pepper; pepper; salt; neck of mutton; liquid aspic jelly; jelly; aspic jelly

Côtelettes de Mouton à l’Andalouse

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Take a small best end of neck of mutton, cut it into small cutlets, bat them out with a wetted cutlet bat, trim and season with pepper and salt, put them into a buttered sauté pan and sauté them on each side for three or four minutes, then take up