1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

270

Garnish with fried parsley laid round the edge of the to form a ring; and the potatoe and fritters also

round.

cutlet

Serve with thick brown sauce.

garnished.

Cutlet a la Northcote a L'Inde.

No. 2,

(Northcote Cutlet, Indian Style.)

Prepare

dipping

above,

potatoes and

the

as

cutlet,

brains, into medium curry powder, instead of flour.

Serve

with mango chutney as sauce.

If the curry powder is too

it can be diluted with baked flour, or lentil

hot,

flour,

browned.

Cutlet de Veau a la Milord Earl d'Iddesleigh. No. 3.

(Veal Cutlet in the Earl of Iddesleigh Style.)

MOST RESPECTFULLY DEDICATED BY CORDON BLEU.

Veal cutlet, tomatoes, chestnuts, eggs, cream,

Ingredients :

lemon, seasonings, butter, bread crumbs, parsley. Roast the chestnuts, boiled chestnuts will not do. Pass through a wire sieve, season, and while hot, beat up with 2 ozs. of butter to each half pound, (1 lb. of chest- nuts will be enough for each cutlet to be dressed) add an egg and a tablespoonful of cream to the 1 lb., butter small cups, or egg moulds, fill them with the mixture and put them in the steamer to keep hot. Dress the cutlet with egg and seasoned bread crumbs, (salt, pepper, the grated rind of a lemon) and fry a golden maize colour. Lay on a silver dish, garnish with fried parsley ; a thin ring round the extreme edge, and a bunch in the centre. Pour a good rich tomato sauce round. It must not on any account be slopped on the cutlet, or it Husk and peel.