Chef de haute cuisine
Method
Clean and chop mushrooms and onions and
parsley and braise in butter till golden brown
Add 2 soaked bread rolls or bread crumbs
Mince with the boiled potatoes
Mix well and allow to cool;
Spice with the anchovy and soy sauce or marmite, salt and pepper (To
taste).
Add egg and mix in well, if the mixture seems too soft add a few bread
crumbs at a time to stiffen it.
Form cutlets, dip in flour and egg and bread crumbs and fry in butter
until golden brown.
Serve garnished with lemon slices and capers.
500g fresh mushroom
2 large onions
butter
parsley
2 soaked and squeezed bread rolls
2 boiled potatoes
1 egg
anchovy paste
Soya sauce or marmite
salt and pepper
bread crumbs
lemon slices and capers