932. LAMB CUTLETS, A LA CHEVREUSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (13)
  1. Cut lamb cutlets rather thick, allowing two ribs for each, but they should not be trimmed.
  2. Prepare and braize them in the same manner as veal cutlets à la Dreux (No. 890).
  3. When done, press and trim them.
  4. Mask them over with a purée of onions mixed with two ounces of grated Parmesan cheese.
  5. When cold, dip them in beaten eggs.
  6. Afterwards, roll them in bread-crumbs.
  7. Put them into shape with the blade of a knife.
  8. Place them in order upon a dish or sautapan, until dinner-time.
  9. Fry them in heated hog's-lard, of a bright-yellow colour.
  10. Dish them up.
  11. Put a small paper-frill on the bone of each cutlet.
  12. Fill the centre with small circular scollops of truffles, mushrooms, and fat livers, tossed in some suprême sauce (No. 38).
  13. Pour some of the sauce round the base of the entrée, and serve.
Original Text
932. LAMB CUTLETS, A LA CHEVREUSE. THESE must be cut rather thick, allowing two ribs for each, but they should not be trimmed; prepare and braize them in the same manner as veal cutlets à la Dreux (No. 890); and when done, pressed, and trimmed, mask them over with a purée of onions mixed with two ounces of grated Parmesan cheese; when cold they should be dipped in beaten eggs, and afterwards rolled in bread-crumbs; put them into shape with the blade of a knife, and place them in order upon a dish or sautapan, until dinner-time. Then fry them in heated hog's-lard, of a bright-yellow colour, dish them up, put a small paper-frill on the bone of each cutlet; fill the centre with small circular scollops of truffles, mush-rooms, and fat livers, tossed in some suprême sauce (No. 38), pour some of the sauce round the base of the entrée, and serve. Note.—In addition to the foregoing methods for dressing lamb cutlets, they may also be served in every variety of form in which veal or mutton cutlets are prepared.
Notes
—