Cook the cutlets in clarified butter. Dish them in a circle,
and, in their midst, arrange a garnish “a la milanaise” (see
Céte de Vau a la Milanaise,’’ No. 1258.)
1374 COTELETTES D’AGNEAU DE LAIT
MORLAND
Slightly flatten the cutlets, dip them in beaten egg, and roll
them in finely-chopped truffle, which in this case answers the
purpose of bread-crumbs. Press the truffle with the flat of a
knife, that it may thoroughly combine with the egg, and cook
the cutlets in clarified butter. Dish them in a circle; garnish
the centre of the dish with a mushroom purée (No. 2059), and
surround the cutlets with a thread of buttered meat glaze.
1375—COTELETTES D’AGNEAU DE LAIT
NAVARRAISE
For twelve cutlets, make a preparation consisting of four
oz. of ham, four oz. of cooked mushrooms, and one-half oz. of
chopped, red capsicums; the whole being cohered by means of
a very reduced Béchamel sauce, flavoured with truffle essence.
Grill the cutlets on one side only, and garnish them on their
grilled side with a tablespoonful of the above preparation, which
should be shaped like a dome upon them.
Set the cutlets upon a tray as soon as they are garnished;
sprinkle the surface of the preparation, covering them with
grated cheese and melted butter, and place them in the oven,
that their cooking may be completed and the gratin formed.
Meanwhile, toss twelve seasoned half-tomatoes in oil. Dish
these tomatoes in a circle; set a cutlet upon each, and border
with a thread of tomato sauce.
1376-COTELETTES D’AGNEAU DE LAIT
NELSON
Grill the cutlets, and, at the same time, prepare as many
bread-crumb crodtons as there are cutlets, and of exactly the
same shape as the latter. Fry the croitons in butter, and coat
them with foie-gras purée.
Place a grilled cutlet on each coated croiiton, and a slice
of truffle on the kernel of each cutlet. Now, by means of a
454 GUIDE TO MODERN COOKERY
piping-bag, fitted with an even pipe, cover the cutlets with some
souffié au Parmesan (No. 22954); dish them in a circle, and
put them in the oven for five minutes, that the soufflé may
poach.
After withdrawing them from the oven, garnish the centre
of the dish with a heap of asparagus-heads, cohered with butter.
1377—COTELETTES D’AGNEAU DE LAIT FARCIES
A LA PERIGUEUX
Cook the cutlets in butter on one side only, and cool them
under slight pressure.
Garnish the cooked side of each with a tablespoonful of
forcemeat with butter (No. 193), which should have received a
copious addition of chopped truffles✪ Cotelettes d’Agneau de Lait Farcies à la Périgueux. Shape this forcemeat
dome-fashion, by means of the flat of a small knife, dipped in
tepid water, and set the cutlets, one by one, on a tray. Now
put them in the front of the oven for seven or eight minutes
that the forcemeat may be poached.
Dish them in a circle, and pour a Périgueux sauce in their
midst.
1378—EPIGRAMMES D’AGNEAU
A lamb ‘“‘epigram’”’ consists of a cutlet, and a piece of
braised breast, cooled under slight pressure and cut to the shape
of a heart of the same size as the cutlets. The cutlets and the
pieces of breast must be treated a l’anglaise, and sautéd or
grilled according to circumstance.
Epigrams should be dished in a circle, the cutlets and the
pieces being alternated.
They are usually garnished with braised chicory, or macé-
doines of early-season vegetables.
1379—RIS D’AGNEAU
Lamb sweetbreads are, according to circumstances, either
used as the principal constituent of various preparations, or they
answer the purpose of a garnish.
Due allowance ‘having been made for their particular size,
they may be treated after the same manner as veal sweetbreads;
that is to say, once they have been cleared of blood, they are
blanched and braised according to the nature of the selected
mode of preparation.
Page 263 · 1 recipe record on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cook the cutlets in clarified butter. Dish them in a circle, and, in their midst, arrange a garnish “a la milanaise” (see Céte de Vau a la Milanaise,’’ No. 1258.)
1374 COTELETTES D’AGNEAU DE LAIT MORLAND
Slightly flatten the cutlets, dip them in beaten egg, and roll them in finely-chopped truffle, which in this case answers the purpose of bread-crumbs. Press the truffle with the flat of a knife, that it may thoroughly combine with the egg, and cook the cutlets in clarified butter. Dish them in a circle; garnish the centre of the dish with a mushroom purée (No. 2059), and surround the cutlets with a thread of buttered meat glaze.
1375—COTELETTES D’AGNEAU DE LAIT NAVARRAISE
For twelve cutlets, make a preparation consisting of four oz. of ham, four oz. of cooked mushrooms, and one-half oz. of chopped, red capsicums; the whole being cohered by means of a very reduced Béchamel sauce, flavoured with truffle essence.
Grill the cutlets on one side only, and garnish them on their grilled side with a tablespoonful of the above preparation, which should be shaped like a dome upon them.
Set the cutlets upon a tray as soon as they are garnished; sprinkle the surface of the preparation, covering them with grated cheese and melted butter, and place them in the oven, that their cooking may be completed and the gratin formed. Meanwhile, toss twelve seasoned half-tomatoes in oil. Dish these tomatoes in a circle; set a cutlet upon each, and border with a thread of tomato sauce.
1376-COTELETTES D’AGNEAU DE LAIT NELSON
Grill the cutlets, and, at the same time, prepare as many bread-crumb crodtons as there are cutlets, and of exactly the same shape as the latter. Fry the croitons in butter, and coat them with foie-gras purée.
Place a grilled cutlet on each coated croiiton, and a slice of truffle on the kernel of each cutlet. Now, by means of a
piping-bag, fitted with an even pipe, cover the cutlets with some souffié au Parmesan (No. 22954); dish them in a circle, and put them in the oven for five minutes, that the soufflé may poach.
After withdrawing them from the oven, garnish the centre of the dish with a heap of asparagus-heads, cohered with butter.
1377—COTELETTES D’AGNEAU DE LAIT FARCIES A LA PERIGUEUX
Cook the cutlets in butter on one side only, and cool them under slight pressure.
Garnish the cooked side of each with a tablespoonful of forcemeat with butter (No. 193), which should have received a copious addition of chopped truffles. Shape this forcemeat dome-fashion, by means of the flat of a small knife, dipped in tepid water, and set the cutlets, one by one, on a tray. Now put them in the front of the oven for seven or eight minutes that the forcemeat may be poached.
Dish them in a circle, and pour a Périgueux sauce in their midst.
1378—EPIGRAMMES D’AGNEAU
A lamb ‘“‘epigram’”’ consists of a cutlet, and a piece of braised breast, cooled under slight pressure and cut to the shape of a heart of the same size as the cutlets. The cutlets and the pieces of breast must be treated a l’anglaise, and sautéd or grilled according to circumstance.
Epigrams should be dished in a circle, the cutlets and the pieces being alternated.
They are usually garnished with braised chicory, or macé- doines of early-season vegetables.
1379—RIS D’AGNEAU
Lamb sweetbreads are, according to circumstances, either used as the principal constituent of various preparations, or they answer the purpose of a garnish.
Due allowance ‘having been made for their particular size, they may be treated after the same manner as veal sweetbreads; that is to say, once they have been cleared of blood, they are blanched and braised according to the nature of the selected mode of preparation.
Records on this page
Cotelettes d’Agneau de Lait Farcies à la Périgueux