Nut Cutlet, Fine Herbs Sauce
Ingredients
Directions
The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 400°F (200°C).
Grease a baking pan with oil.
Bake and serve
Lay the sliced nut in the pan.
Pour enough hot fine herbs sauce over the slices to barely cover them.
Cover with an inverted pan and bake for 30 minutes.
Remove the top pan and brown lightly before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sliced nuttose or nut cero
- Forms the main body of the cutlet, setting firm as it bakes.
- Fine herbs sauce
- Keeps the slices moist and adds flavor as it bakes under the cover.
The step that matters
Remove the top pan and brown lightly before serving. Baking covered traps steam, so the surface stays pale and soft. Uncovering for a short final browning lets surface moisture evaporate and the surface take on color, improving both appearance and flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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