Fresh-pork Cutlets.
[1393—FRESH-PORK CUTLETS A LA CHARCUTIERE]
Season the cutlets; dip them in melted butter, and sprinkle them with fine raspings. Grill them gently, and baste them from time to time.
Dish them in a circle; pour a Charcutière sauce in their midst, and serve a timbale of potato purée separately.
Charcutière sauce for eight or ten cutlets: prepare one pint of Robert sauce (No. [52]) and mix with it, just before dishing up, two oz. of gherkins, cut in short [julienne] fashion or minced.
[1394—FRESH-PORK CUTLETS A LA FLAMANDE]
Season the cutlets, and fry them on both sides in butter or fat.
Meanwhile, peel and slice some eating apples, allowing three oz. of the latter for each cutlet, and put them in an earthenware dish. Set upon them the half-fried cutlets; sprinkle with fat, and complete their cooking, as well as that of the apples, in the oven.
Serve the dish as it stands.