Breast of Lamb with Benshamelle

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (6)
  1. Take off the under bone.
  2. Blanch and put it into a stewpan, with parsley, thyme, and eschallots, chopped very fine, a bit of fresh butter, pepper, salt, a little essence of anchovie, and lemon juice.
  3. Let it simmer over a slow fire till nearly done.
  4. Lay it on a dish, and, when almost cool, egg and breadcrumb it.
  5. Broil it over a slow clear fire till tender, and let it be of a nice brown colour.
  6. Serve it up with a benshamelle sauce under.
Original Text
Breast of Lamb with Benshamelle. Take off the under bone, then blanch and put it into a stewpan, with parsley, thyme, and eschallots, chopped very fine, a bit of fresh butter, pepper, salt, a little essence of anchovie, and lemon juice. Let it simmer over a slow fire till nearly done; then lay it on a dish, and, when almost cool, egg and breadcrumb it, broil it over a slow clear fire till tender, and let it be of a nice brown colour. Serve it up with a benshamelle sauce under.
Notes
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