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Cutlets à la Bretonne
Ingredients.
Best end of a neck of Mutton.
One gill of Béchamel Sauce.
Half a pint of Haricot Beans, well cooked.
Four Onions, well cooked.
One ounce of Butter.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Entrées › Cutlets à la Bretonne
Ingredients.
Best end of a neck of Mutton.
One gill of Béchamel Sauce.
Half a pint of Haricot Beans, well cooked.
Four Onions, well cooked.
One ounce of Butter.