Chapter XV · Relevés and Entrées · No. 1396
1396—Fresh-pork Cutlets with Piquante or Robert Sauce
Season and grill or sauté the cutlets. Dish them in a circle, with Piquante or Robert sauce in their midst.
N.B.—(1) Cutlets accompanied by either of the two above-mentioned sauces, may be treated with melted butter and bread-crumbs and grilled or sautéd; but, in this case, the sauce should be served separately.
(2) For cutlets with Piquante sauce, border the dish on which they are served with gherkins, and send the sauce either separately or on the dish.
(3) All the garnishes given under fresh neck of pork may accompany grilled or sautéd pork cutlets.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1396, p. 458. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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