Breast or Tendrons of Lamb en Matelote

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Main

Breast or Tendrons of Lamb ↝ Chicken, breast, meat and skin, raw [Poultry Products]
button onions ↝ Onions, raw [Vegetables and Vegetable Products]
pickle cucumber ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
throat sweetbreads ↝ Sweetbreads [Liver and organ meats]
omlet of egg ↝ Egg, whole, cooked, omelet [Dairy and Egg Products]
lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
cullis or benshamelle

Garnish

sippets of fried bread ↝ Bread, dough, fried [Yeast breads]

Instructions (4)

Cut the breast into two long slips, trim off the bone and skin, cut them into small pieces, blanch and boil them in a little stock and lemon juice.
When nearly done, add peeled and half-boiled button onions, pieces of pickle cucumber cut of the same size, a few button mushrooms stewed, some slices of throat sweetbreads, blanched omlet of egg (the same kind as for garnishing) cut into pieces the form of dice, and lean ham cut in the same manner.
Then add a cullis or benshamelle.
When it is to be served up, put sippets of fried bread round.

Original Text

Breast or Tendrons of Lamb en Matelote.

Cut the breast into two long slips, trim off the bone and skin, cut them into[73] small pieces, blanch and boil them in a little stock and lemon juice. When nearly done, add peeled and half-boiled button onions, pieces of pickle cucumber cut of the same size, a few button mushrooms stewed, some slices of throat sweetbreads, blanched omlet of egg (the same kind as for garnishing) cut into pieces the form of dice, and lean ham cut in the same manner; then add a cullis or benshamelle. When it is to be served up, put sippets of fried bread round.

Notes

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