928. BREASTS OF LAMB, A LA VILLEROI, WITH PEAS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
12.0 pieces
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
braizing the lamb breasts
preparing the lamb cutlets
frying the cutlets
garnish and serving
optional garnishes
Instructions (7)
  1. Braize two breasts of lamb in the stock-pot, or in any kind of white broth.
  2. When done, take them up carefully, remove all the bones, and reserve these for the purpose of making cutlet bones with.
  3. Put the breast in press between two dishes, and when cold cut them into about twelve pieces, in the form of an elongated heart, or of a cutlet.
  4. Stick a small bone in at the narrow end, and spread a coating of reduced Allemande sauce over them.
  5. When this is set firm by cooling, roll them first in bread-crumbs and then dip them in beaten egg, and bread-crumb them over again.
  6. When about to send to table, fry these cutlets in plenty of hog’s-lard quite hot.
  7. Dish them up, garnish them with stewed peas, pour some half-glaze round the base, and serve.
Original Text
928. BREASTS OF LAMB, A LA VILLEROI, WITH PEAS. BRAIZE two breasts of lamb in the stock-pot, or in any kind of white broth; when done, take them up carefully, remove all the bones, and reserve these for the purpose of making cutlet bones with; put the breast in press between two dishes, and when cold cut them into about twelve pieces, in the form of an elongated heart, or of a cutlet; stick a small bone in at the narrow end, and spread a coating of reduced Allemande sauce over them; when this is set firm by cooling, roll them first in bread-crumbs and then dip them in beaten egg, and bread-crumb them over again. When about to send to table, fry these cutlets in plenty of hog’s-lard quite hot, dish them up, garnish them with stewed peas, pour some half-glaze round the base, and serve. Note.—Breasts of lamb prepared à la Villeroi may also be served with spinach, endives, cucumbers, asparagus-peas, Macédoine, &c.
Notes
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