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Title: Green Pea Cutlets
Categories: Vegetarian
Yield: 1 Batch

1 pt Young peas; shelled
Mint; to taste
2 sm Onions
2 1/2 oz Butter
1 oz Flour
1/2 c Milk
1 Egg
1 Egg yolk
Bread crumbs
4 oz Rice
1/4 ts Powdered saffron
1 1/2 oz Cheese; grated
1 pt Vegetable stock
Seasoning
Brown sauce; thick

Put the peas into a saucepan of boiling water, to which a piece of
mint, some salt, sugar, and a pinch of soda have been added, and let
them cook steadily until they are done. Boil one onion in salted
water until it is tender, then drain it well and rub it through a
sieve. Melt one ounce of the butter in a saute pan and stir in the
flour; moisten by degrees with the milk, stirring quickly until the
sauce is perfectly smooth and very thick, then add the yolk of egg
and sieved onion; season with salt, pepper, and nutmeg, add about 1/4
ts chopped mint, and lastly the peas (which should be well drained),
and spread the mixture on a dish to get cold. Take a small portion at
a time and form into the shape of a little cutlet on a floured board;
insert a piece of macaroni at the end to represent the bone, and when
the mixture has all been used, brush them over with beaten egg and
cover with finely-sifted bread crumbs. When the latter have had time
to dry, fry the cutlets in boiling oil, and serve round a support of
rice prepared as follows, and send to the table with a boat of thick
brown sauce flavoured with Madeira. Put the rice into a saucepan of
cold, salted water, bring it gradually to boiling point, and let it
boil rapidly for six minutes, then rinse it in a colander under the
cold water tap, and drain it well. Mince the remaining onion and put
it into a stewpan containing one ounce of butter, and let it simmer
gently until it begins to get soft, but it must not acquire any
colour, then add the rice, saffron, and stock; when the latter has
boiled, draw the pan to the side of the stove where the rice can
simmer steadily until it is quite soft; season it well, add the
cheese, which should be dry and mild, and half an ounce of butter
divided into tiny pieces, and use as directed; the saffron can of
course be omitted if the flavour is disliked, and some chopped
parsley substituted for it.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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