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Chaudfroid Of Mutton Cutlets

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  Cutlets 6
  Mirepoix 1 Cup (16 tbs)
  Liver 6 Ounce
  Gelatin 1⁄2 Ounce
  Bechamel sauce 1⁄3 Pint
  Tomato sauce 1⁄2 Pint
  Salt To Taste
  Pepper To Taste

Braise the neck as directed for Braised Mutton Cutlets.
When cold, cut into neat cutlets and remove all the surplus fat.
Season on both sides with salt and pepper.
Cover one side of the cutlets with a thin layer of liver farce.
Carefully dissolve the gelatine in 2 tahlesp.
cold water and divide equally between the Bechamel and tomato sauces, which should be warm when the gelatine is added.
Cool the sauces slightly, then coat the covered sides of the cutlets, making 1/2 red and the other 1/2 white.
Leave in a cool place until set, then arrange in a circle in alternate colours and place a frill on each cutlet.
Serve with dressed salad in the centre.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1231 Calories from Fat 218

% Daily Value*

Total Fat 24 g37.2%

Saturated Fat 6.5 g32.6%

Trans Fat 0 g

Cholesterol 12.8 mg4.3%

Sodium 2924.1 mg121.8%

Total Carbohydrates 85 g28.5%

Dietary Fiber 25.9 g103.7%

Sugars 29.1 g

Protein 167 g334.8%

Vitamin A 3129.7% Vitamin C 72.2%

Calcium 33.9% Iron 199.1%

*Based on a 2000 Calorie diet


Chaudfroid Of Mutton Cutlets Recipe