Recipes > Meat > Côtelettes à l'Ecarlate

Côtelettes à l'Ecarlate


Make a stiff forcemeat from the breast of a fowl or pheasant, or the two breasts of partridge or grouse. Cut some slices of tongue into cutlet shapes. Take some more tongue, pound and pass it through a sieve and mix it with the forcemeat. Season with a little cayenne and mushroom flavour. Butter and fill up some cutlet moulds with the forcemeat, and steam them in the oven. Then turn out the cutlets and place them on a baking sheet. Glaze them and replace them in the oven for a few seconds. Dish up alternately a cutlet of tongue with a cutlet of forcemeat; sauce the whole with chaud-froid sauce, and garnish with chopped aspic and very small red tomatoes.


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Dressed Game and Poultry à la Mode (1888).

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