Chapter XV · Relevés and Entrées · No. 1393
Built upon: No. 52Robert Sauce
1393—Fresh-pork Cutlets à la Charcutiere
Season the cutlets; dip them in melted butter, and sprinkle them with fine raspings. Grill them gently, and baste them from time to time.
Dish them in a circle; pour a Charcutière sauce in their midst, and serve a timbale of potato purée separately.
Charcutière sauce for eight or ten cutlets: prepare one pint of Robert sauce (No. 52, Robert Sauce) and mix with it, just before dishing up, two oz. of gherkins, cut in short julienne fashion or minced.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1393, p. 458. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →