Fried Fillets of Lamb. — Procure a fine tender leg of Lamb,
bone it with a sharp knife so as to detach the meat from the
knuckle, beginning from the hip side downwards. Cut out
from this six even steaks, lin. thick by 2 Jin. in diameter, pare
them, and with a small keen knife remove any sinews that
may adhere. Lay them on a cold dish, and season with a
pinch each of salt and pepper, rolling them well, so that the
seasoning may be equally distributed. Put §oz. of butter into
a frying-pan, set it on a brisk fire, add the steaks immediately,
being careful that they do not lay one on top of the other, and
cook very briskly for two-minutes-and-a-half on each side.
Prepare i pint of bearnaise sauce, pour it on a hot dish,
dress the six steaks, one overlapping the other, and serve
immediately.
Fried Lamb Chops. — (1) Pare six fine Lamb chops, and split
them through the centre. Fill the insides with a very fine
salpi^on, season with 1 pinch of salt and j pinch of pepper✪ Fried Fillets of Lamb,
close together, and dip in beaten egg, then in fresh bread-
crumbs ; fry for four minutes on each side in 2oz. of clarified
butter in a saute-pan, and serve with 1 gill of hot Montglas
sauce, after arranging a curled paper at the end of each chop.
(2) Pare neatly six Lamb chops, make an incision in each
one, and insert therein a slice of truffle, seasoning with 1 pinch
of salt and | pinch of pepper. Dip the chops in beaten eggs
and then in fresh breadcrumbs, fry in a saute -pan with 2oz.
of clarified butter five minutes on each side, and serve with
six heart-shaped pieces of fried bread, each one covered with
pate-de-foie-gras, and 1 gill of hot Madeira sauce poured round.
Arrange a curled paper on the end of each chop.
(3) Trim neatly, flatten, and season with ^ pinch each of
salt and pepper, six Lamb chops. Put them into a saute-pan
with loz. of butter, and fry on one side only for one minute.
Let them cool, and then cover the cooked sides with a little
pate-de-foie-gras. Take six pieces of fried bread the size of
the chop, cut out the middles with a bread-cutter, fill in the
space with pate-de-foie-gras, and lay it on the cooked side of
the chops. Garnish all round with chicken forcemeat softened
with cream, forced through a paper cornet. Place them on a
buttered baking-sheet, put into a slow oven, and cook for
seven minutes. Prepare 1 pint of hot Madeira sauce, pour
it on a hot dish, arrange the chops nicely on top, with curled
papers on their ends, and serve.
(4) Select the required quantity of Lamb chops, and trim off
all the skin and a little of the fat ; make a frying-pan very
hot, put the chops in, and fry them slowly, both sides alike.
When nearly done, sprinkle a little salt on each side, and
finish cooking. Drain them on paper, put them on a hot
dish, and serve with either soubise or tomato sauce. A very
pretty way of dishing Lamb chops is to pile mashed potatoes
in the centre of a dish, lay the chops round them, and garnish
between the chops with French beans.
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
810
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Lamb — continued.
(5) Carefully trim the required quantity of Lamb chops,
dip them first in beaten egg and then in breadcrumbs, fasten
the flap ends round with a small slrewer, and fry them. When
done one side, turn and finish the other side. When cooked,
Page 215 · 2 recipe records on this page
Presented as published in 1892. 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
Fried Fillets of Lamb. — Procure a fine tender leg of Lamb, bone it with a sharp knife so as to detach the meat from the knuckle, beginning from the hip side downwards. Cut out from this six even steaks, lin. thick by 2 Jin. in diameter, pare them, and with a small keen knife remove any sinews that may adhere. Lay them on a cold dish, and season with a pinch each of salt and pepper, rolling them well, so that the seasoning may be equally distributed. Put §oz. of butter into a frying-pan, set it on a brisk fire, add the steaks immediately, being careful that they do not lay one on top of the other, and cook very briskly for two-minutes-and-a-half on each side. Prepare i pint of bearnaise sauce, pour it on a hot dish, dress the six steaks, one overlapping the other, and serve immediately.
Fried Lamb Chops. — (1) Pare six fine Lamb chops, and split them through the centre. Fill the insides with a very fine salpicon, season with 1 pinch of salt and j pinch of pepper, close together, and dip in beaten egg, then in fresh breadcrumbs ; fry for four minutes on each side in 2oz. of clarified butter in a saute-pan, and serve with 1 gill of hot Montglas sauce, after arranging a curled paper at the end of each chop.
(2) Pare neatly six Lamb chops, make an incision in each one, and insert therein a slice of truffle, seasoning with 1 pinch of salt and | pinch of pepper. Dip the chops in beaten eggs and then in fresh breadcrumbs, fry in a saute -pan with 2oz. of clarified butter five minutes on each side, and serve with six heart-shaped pieces of fried bread, each one covered with pate-de-foie-gras, and 1 gill of hot Madeira sauce poured round. Arrange a curled paper on the end of each chop.
(3) Trim neatly, flatten, and season with ^ pinch each of salt and pepper, six Lamb chops. Put them into a saute-pan with loz. of butter, and fry on one side only for one minute. Let them cool, and then cover the cooked sides with a little pate-de-foie-gras. Take six pieces of fried bread the size of the chop, cut out the middles with a bread-cutter, fill in the space with pate-de-foie-gras, and lay it on the cooked side of the chops. Garnish all round with chicken forcemeat softened with cream, forced through a paper cornet. Place them on a buttered baking-sheet, put into a slow oven, and cook for seven minutes. Prepare 1 pint of hot Madeira sauce, pour it on a hot dish, arrange the chops nicely on top, with curled papers on their ends, and serve.
(4) Select the required quantity of Lamb chops, and trim off all the skin and a little of the fat ; make a frying-pan very hot, put the chops in, and fry them slowly, both sides alike. When nearly done, sprinkle a little salt on each side, and finish cooking. Drain them on paper, put them on a hot dish, and serve with either soubise or tomato sauce. A very pretty way of dishing Lamb chops is to pile mashed potatoes in the centre of a dish, lay the chops round them, and garnish between the chops with French beans.
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
Lamb — continued.
(5) Carefully trim the required quantity of Lamb chops, dip them first in beaten egg and then in breadcrumbs, fasten the flap ends round with a small slrewer, and fry them. When done one side, turn and finish the other side. When cooked,
Records on this page
Fried Fillets of LambFried Lamb Chops