927. EPIGRAMME OF LAMB, A LA TOULOUSE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Garnish (optional)
Instructions (6)
  1. Trim a neck of lamb into cutlets, and place them into a sautapan with some clarified butter.
  2. Braise a breast of lamb until quite tender, take it up, remove the bones and put it in press between two dishes.
  3. When cold, cut it into as many cutlet-shaped pieces as there are cutlets from the neck, insert a small piece of bone in each, and bread-crumb them over a coating of Allemande sauce, dip them in some beaten egg, bread-crumb them again, and place them in a sautapan with clarified butter.
  4. When about to send to table, fry the cutlets in both sautapans.
  5. As soon as they are done, glaze them lightly, and dish them up alternately, placing a plain cutlet and one that is bread-crumbed, to fill the centre with a white Toulouse ragout (No. 187).
  6. Pour some Espagnole half-glaze round the entrée, and serve.
Original Text
927. EPIGRAMME OF LAMB, A LA TOULOUSE. TRIM a neck of lamb into cutlets, and place them into a sautapan with some clarified butter; then braize a breast of lamb until quite tender, take it up, remove the bones and put it in press between two dishes; when cold, cut it into as many cutlet-shaped pieces as there are cutlets from the neck, insert a small piece of bone in each, and bread-crumb them over a coating of Allemande sauce, dip them in some beaten egg, bread-crumb them again, and place them in a sautapan with clarified butter. When about to send to table, fry the cutlets in both sautapans; as soon as they are done, glaze them lightly, and dish them up alternately, placing a plain cutlet and one that is bread-crumbed, to fill the centre with a white Toulouse ragout (No. 187), pour some Espagnole half-glaze round the entrée, and serve. Note.—Epigrammes of lamb may also be garnished with a banquette, with scollops of cucumbers, stewed peas, asparagus-peas, &c.
Notes
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