Home › The Waldorf Kitchen › Braised Mutton Cutlets

Braised Mutton Cutlets

Take about three pounds of cutlets, trim and put them into a pan to braise. When done, remove, place them on a board with a weight on top to keep them in shape while they are getting cold. Trim them again, mask on one side with six ounces of quenelle forcemeat, and then dip them into a mixture of finely-minced tongues and truffles. Place them in a saucepan with three gills of brown sauce, cover with buttered paper and cook very slowly for fifteen minutes. Place a border of mashed potatoes on a dish, lay the cutlets on it, garnish the center with strips of tongue and gherkin mixed with the white of an egg, pour the sauce around, and serve.