Lamb Cutlets à la Richmond

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

for the cutlets

best end of the neck of lamb ↝ Turkey, neck [Turkey, duck, other poultry]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
buttered sauté pan ↝ Butter, stick, unsalted [Dairy and Egg Products]
beef farce prepared as below ↝ Beef, ground, raw [Ground beef]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
cut truffle
two or three tablespoonfuls of boiling clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

for the border

potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

for seasoning the border

a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a tablespoonful of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a very little chopped tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]

for serving

tomato butter ↝ Butter, NFS [Butter and animal fats]

Instructions (14)

Take the best end of the neck of lamb and have it neatly trimmed and cut into small cutlets
Season with pepper and salt
Place them in a buttered sauté pan and lightly sauté
Put to press
When they are cold, thinly mask over with the beef farce prepared as below
Smooth this over with a warm knife (made so by dipping the knife in boiling water)
Egg and breadcrumb
Press them neatly into shape with the pallet knife
Ornament with cut truffle
Place them in a sauté pan with two or three tablespoonfuls of boiling clarified butter
Fry till a nice golden colour
Dish on a border of potato
Serve without bottoms, in the centre which have been blanched and cooked in water with a little salt and a little lemon juice, strained and cut in four or five pieces, according to size, and seasoned with a few drops of lemon juice, a tablespoonful of thick cream and a very little chopped tarragon and chervil
Serve tomato butter round the base

Original Text

Lamb Cutlets à la Richmond.
(Côtelettes d’Agneau à la Richmond.)
Take the best end of the neck of lamb and have it neatly trimmed and cut into small cutlets; season with pepper and salt and place them in a buttered sauté pan and lightly sauté, then put to press; when they are cold, thinly mask over with the beef farce prepared as below; smooth this over with a warm knife (made so by dipping the knife in boiling water), egg and breadcrumb. Press them neatly into shape with the pallet knife and ornament with cut truffle. Place them in a sauté pan with two or three tablespoonfuls of boiling clarified butter and fry till a nice golden colour. Dish on a border of potato and serve without bottoms, in the centre which have been blanched and cooked in water with a little salt and a little lemon juice, strained and cut in four or five pieces, according to size, and seasoned with a few drops of lemon juice, a tablespoonful of thick cream and a very little chopped tarragon and chervil. Serve tomato butter round the base.

Notes

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