Forcemeat for Dressing Cutlets
Origin: London, England
Source: Anonymous, 1846
Ingredients
- stale bread
- parsley
- clarified suet
- egg yolks
- bread crumbs
- salt and pepper
Instructions
- Grate stale bread and combine it with an equal quantity of chopped parsley. Season the mixture well with salt and pepper. Mix in clarified suet until well incorporated.
- Brush the cutlets with beaten egg yolks. Lay the forcemeat mixture thickly onto the cutlets using a knife. Sprinkle the top with dry, fine bread crumbs.