Lamb Cutlets with Tendrons

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 (12)

For the cutlets

a neck of house lamb ↝ Beef, neck bones [Beef, excludes ground]
parsley, chopped very fine ↝ Parsley, raw [Not included in a food category]
thyme, chopped very fine ↝ Thyme, fresh [Spices and Herbs]
eschallots, chopped very fine
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
mushroom powder ↝ Gravy, mushroom, dry, powder [Soups, Sauces, and Gravies]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the tendrons

tendrons of the breast of lamb

For serving

turnip sauce

Instructions (9)

Cut a neck of house lamb into chops, leaving only the long bone.
Beat the chops flat.
Pass them with parsley, thyme, eschallots, chopped very fine, and add a little lemon juice, mushroom powder, pepper, and salt.
When they are three parts done lay them on a dish.
When half cold breadcrumb them.
Broil them on a stewpan cover over a slow fire with a bit of fresh butter.
When they are to be served up, put in the center of the dish some braised tendrons of the breast of lamb.
Arrange the cutlets round the tendrons.
Pour turnip sauce over the center.

Original Text

Lamb Cutlets with Tendrons.

Cut a neck of house lamb into chops, leaving only the long bone; then beat[76] them flat, and pass them with parsley, thyme, eschallots, chopped very fine, and add a little lemon juice, mushroom powder, pepper, and salt. When they are three parts done lay them on a dish, and when half cold breadcrumb them and broil them on a stewpan cover over a slow fire with a bit of fresh butter. When they are to be served up, put in the center of the dish some braised tendrons of the breast of lamb, and round them the cutlets, and turnip sauce over the center.

Notes

—