(1776). Pork Cutlets A L'Aurora (Cotelettes De Pore A L'Aurore)

Cut off six covered cutlets from a rack of pork, beat to flatten to half an inch in thickness, then season with salt and pepper; fry them in butter and when done range them on a dish capable of being placed in the oven; cover over with well-seasoned bechamel cream sauce (No. 41l ) thickened with raw egg-yolks and adding some very finely cut up chives. Press a few hard-boiled egg-yolks through a sieve holding it over the chops, and when the top is well covered, pour on some butter and brown in a brisk oven.

(1777). Pork Cutlets Half-Glaze And With Apples (Cotelettes De Pore A La Sauce Demi-Glace Aux Pommes D'Arbre)

Cut off and pare twelve cutlets from two racks of a young pig - they should weigh about five ounces each after being nicely trimmed, range them in a sautcing pan covered with a layer of butter, add a bunch of parsley garnished with a clove, thyme, bay leaf, and season with salt and pepper. Pour over half a gill of Madeira wine, cover with buttered paper, put on the lid. and when the liquid reaches boiling point place it in a slack oven so that the chops cook slowly and brown slightly without attaching to the dish; after twenty minutes turn them over. Should the butter become too hot add a little broth (No. 194a) until thoroughly cooked, and when assured of this fact, remove the chops from the fire, drain off the butter and detach the glaze found adhering to the bottom of the dish with a little Madeira wine; now add a pint of espagnole sauce (No. 414), , suppress the parsley and drain well the chops, trim their handles and dress. Strain the sauce through a tammy finishing it with a little fresh butter and lemon juice; cover over the chops with half of this sauce, serving the other half in a separate sauce-boat.

With Apples

Have the cutlets prepared and cooked the same as No. 1777, only garnish around with apples cut in one-quarter of an inch thick slices by two and a half inches in diameter; remove the seeds with an apple corer, fry them in lard and when nearly done sprinkle over some sugar and continue the cooking until they are glazed.

(1778). Pork Cutlets And Chops, Plain And Castillane - Broiled (Cotelettes De Pore Grillees Nature A La Castillane Et Cotelettes De Filet)

Certainly the best way to prepare pork cutlets is to broil them; when fried they lose their finest qualities. From a small rack cut off six cutlets beat, pare, season and roll them in a little oil, then broil over a good fire for twelve to fourteen minutes, being careful to turn them; trim the handles with paper frills (No. 10), and dress on a very hot dish.

Castillane

After the cutlets have been prepared and cooked as for the above, dress them on a hot dish and serve with a sauce-boatful of Castillane sauce (No. 443). Prepare chops the same as cutlets, they should be cut from a loin instead of from the rack.

(1779). Pork Cutlets With Apple Croquettes (Cotelettes De Porc Aux Croquettes De Pommes D'Arbre)

Prepare and cook the cutlets the same as for cooked fine herbs (No. 1780), trim the handle bones and dress in a circle; fill the center with apple croquettes (No. 3016) in the form of inch balls, and serve separately a brown sauce (No. 414), with essence of ham (No. 390.) To make apple croquettes, mince some apples very small and cook them slowly in fresh butter; when nearly done add a little sugar and finish the cooking. Let this preparation get quite cold, then divide it into small parts of a sufficient size to make inch in diameter balls; roll these in bread-crumbs, beaten eggs and then more bread-crumbs, smooth this over neatly with a knife and fry the croquettes in very hot fat.