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
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Ingredients (0)
No ingredients extracted.
Instructions (3)
  1. Serve the tendrons in the center of the dish.
  2. Lard, braise, and glaze the cutlets to go around the tendrons.
  3. Make the sauce in the same manner as previously described, but instead of benshamelle, add cullis.
Original Text
Lamb Cutlets with Tendrons another way. The tendrons may be served in the center of the dish, with the cutlets larded, braised, and glaized, to go round them; and the sauce made in the same manner, but instead of benshamelle add cullis.
Notes
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