(1780). Pork Cutlets With Cooked Fine Herbs (Cotelettes De Poro Aux Fines Herbes Cuites)

After the cutlets have been pared and seasoned, fry them very slowly in butter turning them over when a fine color on one side; fourteen minutes will suffice to cook them. Lay the cutlets on a dish, keep it warm while detaching the glaze in the pan with a little gravy (No. 404), and reducing it with some half-glaze sauce (No. 413); add cooked fine herbs (No. 385), and lemon juice, then pour the whole over the cutlets; trim the handle bones with paper frills (No. 10). and serve.

(1781). Pork Cutlets With Gravy, Robert Or Gherkin Sauce - Breaded (Cotelettes De Porc Panees Au Jus, A La Sauce Robert, Ou A La Sauce Aux Cornichons)

Prepare four cutlets with their rib bones beginning at the third rib from the neck; the meat should be white and firm; beat down to flatten to half an inch in thickness, then pare evenly and season with salt and pepper, dip the cutlets in melted butter, then in white bread-crumbs and broil over a slow fire for fifteen minutes; when cooked and nicely browned, trim the handles with frills (No. 10), dress in a circle and pour some clear gravy ( No. 404), into the dish.

With Robert Sauce

Prepare and cook as above and serve with Robert sauce (No. 533).

For Gherkin Sauce

Pour one gill of vinegar into a saucepan with two chopped up shallots and a pinch of pepper; reduce completely, then add some brown sauce (No. 414). and a little gravy (No. 404), reduce, despumate and just when ready to serve, throw in chopped up pickled gherkins, or else have a pickle sauce as described in No. 518.

(1782). Pork Cutlets With Mashed Potatoes - Hashed (Cotelettes De Porc Hachees A La Puree De Pommes)

From the rack of a young pig cut off six cutlets; pare and remove all the meat from the bones, keeping the rib bones for further use. Chop up the meats with half as much cooked udder and add to this hash, a third of its quantity of raw truffles in one-eighth of an inch dice-shaped pieces; season highly and divide the preparation into eight even parts; shape each one similar to a cutlet using the reserved bones for handles, and wrap in squares of "crepinette" or caul fat; dip in beaten eggs, bread-crumb well, and lay them in a sautoir containing melted butter; heat simply to stiffen both sides, then moisten to their heighth with gravy (No. 404); boil the liquid, cover the sautoir and set it in a slack oven for an hour and a half; trim them with paper frills (No. 10). Dress and pour the reduced stock into the bottom of the dish and serve with a vegetable dishful of mashed potatoes (No. 279S).