For details respecting Culinary Processes, Utensils,
Lamb — continued.
v wineglassful of port wine✪ Lamb Chops with Brown Sauce with the sauce, strain it over the
chops, and serve.
Lamb Chops with Champagne Sauce. — Pare nicely and
flatten six Lamb chops, season with 1 pinch of salt and i pinch
of pepper, fry slightly in a saute-pan with loz. of butter for
one minute on each side, then let them cool. Cover the
surfaces with chicken forcemeat, wrap them in crepinette (a
skin found in the stomach of the pig), and dip in beaten
egg, then in fresh breadcrumbs, and cook in a saute-pan with
2oz. of butter for four minutes on each side. Arrange a paper
frill at the end of each chop, and serve with § pint of hot
champagne sauce✪ Lamb Chops with Champagne Sauce on the dish and the chops on that.
Lamb Chops with Perigueux Sauce. Pare neatly six
chops, flatten them well, and season with 1 pinch of salt and
J pinch of pepper. Make an incision in each chop, and garnish
the inside with a slice of truffle previously dipped in half-
glaze, then dip the chops in beaten egg, roll them in fresh
breadcrumbs, and put them into a saute-pan with 2oz. of
butter, and fry for five minutes on each side. Pour £ pint
of perigueux sauce on the dish, arrange the chops over it,
with curled paper on their ends, and serve.
Lamb Croquettes. — (1) Finely chop 31b. of raw Lamb ; peel
and mince three onions, mix all together, and season with
salt and pepper. Divide the mixture into small quantities,
and roll them into balls, put them in a saucepan of water,
and boil. Put the yolks of four eggs in a saucepan with
the strained juice of two lemons and 1 saltspoonful of salt, and
beat them well ; stir over a slow fire with a wooden spoon
until they thicken, taking care to move them off the fire
before they have time to boil, or they will curdle and be
spoilt ; then mix in gradually 1 teacupful of the liquor in
which the meat balls were boiled. Stir the sauce at the
side of the fire for ten minutes. Arrange the croquettes in
a group in the centre of a hot dish, pour the sauce round
them, and serve while very hot.
(2) Procure a piece of cold cooked leg of Lamb, remove
all the sinewy skin, and cut the meat into dice ; mix with
it half its quantity of cooked artichoke-bottoms, also cut in
dice. Keduce 1 teacupful of bechamel sauce in a stewpan,
and mix with it 1 teacupful of thick cream and 1 teacupful
of melted glaze. Stir over the fire till the sauce is thick
and coats the spoon, then take it off, and put in the prepared
Lamb and artichokes ; grate in a little nutmeg, and add a
sprinkling of salt✪ Lamb Croquettes ; spread the preparation on a baking-sheet
in a layer -£in. thick, and let it get thoroughly cool. Form
the preparation into croquettes the shape of a large cork,
roll them in breadcrumbs, then in beaten egg, and again in
breadcrumbs. Put some fat in a frying-pan, and when it is
boiling put the croquettes in, a few at a time, and fry till
nicely browned. When all are cooked, drain them, put an
ornamental paper on a hot dish, arrange boiled artichoke-
bottoms over the dish (see Fig. 1019), and serve.
Lamb Cutlets a l’Anglaise. — Cut the first chops off a
neck of Lamb, take away the bone and fat, and divide the
chops into slices ; egg-and-breadcrumb them, fry both sides
in clarified butter till brown, and dish them. Thicken a
little beef gravy, flavour it with lemon-juice, pour over the
cutlets, and serve very hot.
Page 217 · 3 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
For details respecting Culinary Processes, Utensils,
Lamb — continued.
A wineglassful of port wine with the sauce, strain it over the chops, and serve.
Lamb Chops with Champagne Sauce. — Pare nicely and flatten six Lamb chops, season with 1 pinch of salt and i pinch of pepper, fry slightly in a saute-pan with loz. of butter for one minute on each side, then let them cool. Cover the surfaces with chicken forcemeat, wrap them in crepinette (a skin found in the stomach of the pig), and dip in beaten egg, then in fresh breadcrumbs, and cook in a saute-pan with 2oz. of butter for four minutes on each side. Arrange a paper frill at the end of each chop, and serve with § pint of hot champagne sauce on the dish and the chops on that.
Lamb Chops with Perigueux Sauce. Pare neatly six chops, flatten them well, and season with 1 pinch of salt and J pinch of pepper. Make an incision in each chop, and garnish the inside with a slice of truffle previously dipped in halfglaze, then dip the chops in beaten egg, roll them in fresh breadcrumbs, and put them into a saute-pan with 2oz. of butter, and fry for five minutes on each side. Pour £ pint of perigueux sauce on the dish, arrange the chops over it, with curled paper on their ends, and serve.
Lamb Croquettes. — (1) Finely chop 31b. of raw Lamb ; peel and mince three onions, mix all together, and season with salt and pepper. Divide the mixture into small quantities, and roll them into balls, put them in a saucepan of water, and boil. Put the yolks of four eggs in a saucepan with the strained juice of two lemons and 1 saltspoonful of salt, and beat them well ; stir over a slow fire with a wooden spoon until they thicken, taking care to move them off the fire before they have time to boil, or they will curdle and be spoilt ; then mix in gradually 1 teacupful of the liquor in which the meat balls were boiled. Stir the sauce at the side of the fire for ten minutes. Arrange the croquettes in a group in the centre of a hot dish, pour the sauce round them, and serve while very hot.
(2) Procure a piece of cold cooked leg of Lamb, remove all the sinewy skin, and cut the meat into dice ; mix with it half its quantity of cooked artichoke-bottoms, also cut in dice. Keduce 1 teacupful of bechamel sauce in a stewpan, and mix with it 1 teacupful of thick cream and 1 teacupful of melted glaze. Stir over the fire till the sauce is thick and coats the spoon, then take it off, and put in the prepared Lamb and artichokes ; grate in a little nutmeg, and add a
sprinkling of salt ; spread the preparation on a baking-sheet in a layer -£in. thick, and let it get thoroughly cool. Form the preparation into croquettes the shape of a large cork, roll them in breadcrumbs, then in beaten egg, and again in breadcrumbs. Put some fat in a frying-pan, and when it is boiling put the croquettes in, a few at a time, and fry till nicely browned. When all are cooked, drain them, put an ornamental paper on a hot dish, arrange boiled artichokebottoms over the dish (see Fig. 1019), and serve.
Lamb Cutlets a l’Anglaise. — Cut the first chops off a neck of Lamb, take away the bone and fat, and divide the chops into slices ; egg-and-breadcrumb them, fry both sides in clarified butter till brown, and dish them. Thicken a little beef gravy, flavour it with lemon-juice, pour over the cutlets, and serve very hot.
Records on this page
Lamb Chops with Brown SauceLamb Chops with Champagne SauceLamb Croquettes