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CUTLETS - Defined with Recipes

CUTLETS—Are really rib chops of lamb, pork, mutton and veal, but the term is also applied to neatly trimmed slices of the same meats; also to a slice cut an inch thick right across the middle of a leg of mutton; the term is also applied to breasts of chicken, game and poultry; imitation cutlets are also made of croquette mixtures shaped into rib chop form.

The individual cutlet, at times designated chop, is an enjoyable entree, and may be made from poultry, veal, lobster, crab, salmon or other, fish, previously cooked, cut up or finely, minced, seasoned and served with a sauce such as directed for croquettes.

The proportion of the ingredients, seasoning and sauce such as well as the other directions' given in connection with croquettes, may be followed in the case of cutlets up to the point of forming the cutlet. After the hardening process has been reached, the mixture may be moulded into flat, oblong shapes resembling the meaty portions of a French lamb chop, then dipped into beaten egg, crumbed and fried as in making croquettes.

With chicken or lobster cutlets, a small incision is next to be made in the pointed end, and into this is inserted a lobster. claw or the very small joint of a chicken wing; for other varieties a spray of parsley may be used as a daifity finish. Tin fonus may be obtained for cutting and shaping cutlets, but they are not absolutely necessary.

For the benefit of those who may desire detailed instruction at this juncture a fonuula is given for lobster cutlets. A sauce may be made from a generous half-pint of cream or rich milk, into which as it reaches the boiling point may be stirred a blending of two tablespoonfuls of butter and two tablespoonfuls of flour mixed with a teaspoonful of dry mustard.

A couple of moments before the sauce is sufficiently cooked to be removed from the fire the finely cut up meat of a lobster weighing about three pounds, a grating of onion juice, a tablespoonful of minced parsley, a dash of paprika and a seasoning of salt may be added, and at the last instant the well-beaten yolks of two eggs and a dessertspoonful of lemon juice.

Whip the mixture up thoroughly as if is taken from the fire, The whole is then poured out on a dish to cool and harden, formed into cutlets about half an inch in thickness, dipped in egg and gently placed in a frying basket and fried in a boiling hot frying medium,

The same directions mav be followed for chicken or salmon cutlet, witb the omission of the mus:ani. Chopped mushrooms, truffles, a dash of curry and a suspicion of garlic may be used where correct in combination with the chief ingredient.

Finely minced vcal uncooked may be made into individual cutlets with a savory seasoning of sage, minced parsley, onion, etc., and served with a tomato or cream sauce. Left-over cold ham, lamb, mutton and cold fish may also be used to good purpose for cutlets.

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