929. BREAST OF LAMB, A LA MARECHALE, WITH NEW POTATOES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. Trim and prepare these in the same way as the foregoing, but the coating of sauce must be thinner in this case; bread-crumb them twice over the sauce, first dipped in beaten egg and then in clarified butter, over which bread-crumb them the second time; put them in shape with the blade of a knife, and place them in a sautapan with a little clarified butter.
  2. When about to send to table, fry the cutlets of a light colour, drain them on a sheet of paper and glaze them lightly; dish them up, and serve some white Italian sauce (No. 13) under them.
  3. They may also be served with all kinds of vegetable garnishes.
Original Text
929. BREAST OF LAMB, A LA MARECHALE, WITH NEW POTATOES. TRIM and prepare these in the same way as the foregoing, but the coating of sauce must be thinner in this case; bread-crumb them twice over the sauce, first dipped in beaten egg and then in clarified butter, over which bread-crumb them the second time; put them in shape with the blade of a knife, and place them in a sautapan with a little clarified butter. When about to send to table, fry the cutlets of a light colour, drain them on a sheet of paper and glaze them lightly; dish them up, and serve some white Italian sauce (No. 13) under them. They may also be served with all kinds of vegetable garnishes.
Notes
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