930. LAMB CUTLETS PLAIN, WITH CUCUMBERS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Trim the lamb cutlets, being careful not to remove more fat than necessary for shaping.
  2. Place the trimmed cutlets in a sautapan with clarified butter.
  3. Season with pepper and salt.
  4. Fry the cutlets on both sides until they are a light-brown color.
  5. Pour off the grease.
  6. Add a little glaze to the pan.
  7. Toss the cutlets in the glaze over the fire.
  8. Dish up the cutlets.
  9. Garnish the center of the dish with prepared scollops of cucumbers (No. 135).
  10. Pour a little Espagnole or half-glaze around the entrée.
  11. Serve.
Original Text
930. LAMB CUTLETS PLAIN, WITH CUCUMBERS. In trimming these cutlets, care must be taken not to pare off any more of the fat than is positively necessary to give them shape. When trimmed, place the cutlets in a sautapan with clarified butter, season with pepper and salt, fry them on both sides of a light-brown colour, pour off the grease, throw in a little glaze, toss them over the fire in this, and dish them up; garnish the centre with prepared scollops of cucumbers (No. 135), pour a little Espagnole or half-glaze round the entrée, and serve.
Notes
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