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A LA Reine

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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The recipe

Ingredients

Directions

  1. Cut the cutlets from the neck and scrape the bones, ensuring they are all the same length.

  2. Melt the bright colored glaze in a sauté pan and spread it evenly.

  3. Lay the cutlets in the pan and cook for about ten minutes before serving.

  4. Place the sauté pan on the stove; cook one side until done, then turn them over.

  5. Leave the cutlets to simmer on low heat for a few minutes.

  6. Arrange the cutlets around the dish with the sauce in the middle.

Recipe from a historical cookbook (Internet Archive).

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.

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