Ornament one side of each cutlet with fancifully cut
shoes of truffle and hard-boiled white of egg. Set the
garnish with a little aspic jelly. When the garnish is
set, coat each cutlet with half-set aspic. Have ready a
border mould filled with a macedoine of vegetables
neatly set in aspic and range the cutlets on the border.
Prepare a salad seasoned with mayonnaise composed
of peeled and thinly cut tomatoes, green peas, and
macddoine of vegetables, fiU the centre of the dish
with this and serve.
io5 Recherche 'Entrees.
Cotelettes d'Agneau Farcies t la Frangaise.
(Farced Lamb Cutlets, French Style.)
8 lamb cutlets, i pig's caul, i oz. butter, chicken or
liver farce, i truffle, i egg, bread-crumbs, fat to fry,
pepper and salt, sauce.
Trim and shape the cutlets, season with pepper and
salt, put them in a saute-pan, with i oz. of butter pre-
viously heated, fry the cutlets lightly over a quick fire.
(The cutlets must not be allowed to fry long and should
be quite underdone when taken up). Drain, put to
press between 2 boards, when cold, pare and trim neatly.
Have ready some chicken or liver farce, chop the truffle
finely, and mix with the farce. Cover each side of the
cutlets with the farce, wrap up each in pig's caul, egg and
crumb, (twice if necessary), shape neatly and place in
a wire basket. Fry a golden colour in hot fat or lard ;
drain, dish up and serve with Perigord sauce.
Cotelettes d'Agneau a la Russe (Cold).
3 lb. best end neck of lamb, 4 sheets gelatine, 4 hard-
boiled eggs, seasoning, i gUl stiff mayonnaise, a gill aspic
jelly, I teaspoonful anchovy essence, i oz. butter,
seasoning. Cooked green peas and set aspic for garnish.
Trim the neck, removing skin and bone, and shorten
the rib bones. Wrap the neck in buttered paper and
cook it in the stock-pot till tender ; when cold, cut into
cutlets and shape them neatly. Have ready the yolks
of eggs, rub them through a wire sieve, work in the
anchovy essence, season with salt and pepper, and add
the butter. Spread the right side of the cutlets with the
egg farce, then mask them with the mayonnaise sauce, to
which the gelatine, previously soaked and melted and
strained, has been added. Dish up the cutlets when set,
garnish with small cress, or any other salad. Garnish
Entrees of Lamb. 107
the dish further with chopped aspic jelly, and the halves
of the eggs filled with remainder of egg farce, with a
row of green peas on top.
Cotelettes d'Agneau Marienbad.*
'' (Lamb Cutlets, Marienbad. Style. ) '
8-10 well trimmed lamb cutlets, J pint endive or
chicoree puree, demi-glace sauce, 2 oz. butter, J pint
tin champignons, 4 oz. pounded lean lamb, 2 egg yolks,
seasoning.
For Croutons : — 3 oz. vermicelli, 2 egg yolks, J gill
bdchamel.
For Garniture : — Asparagus tips.
Flatten the cutlets lightly. Saute one side of each in a
saut6-pan containing the butter, and put them under
press to cool.
Meanwhile prepare a farce by chopping finely the
preserved mushrooms, and adding to it the endive
puree, pounded meat, and egg yolks. Season to taste,
and mix thoroughly. Spread the cooked sides of the
cutlets with this mixture. Range the cutlets, farced side
uppermost, in the saute-pan with the butter, and cook
in a fairly hot oven for about 15 minutes.
Prepare croutons by boiling the vermicelli in slightly
salted water till tender. Drain and mix with enough
bechamel to form a thick pur^e, to this add 2 yolks of
eggs, salt and pepper, and spread on a plate or dish
when the purfe has been made hot. When cold stamp
out as many cutlet -shaped croutons as there are cutlets,
egg and bread-crumb them, and fry them in deep fat.
Drain well, and dress a cutlet on each. Dish up in the
form of a crown. Fill the centre with cooked asparagus
tips, seasoned and tossed in a little fresh butter. Pour
some demi-glace sauce round, and serve.
* Adapted from M. C. J. Corblef s MSS.
io8 Recherche 'Entrees. ✪ Lamb Cutlets, Dantzig Style
Page 45 · 3 recipe records on this page
Presented as published in 1907. 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
Ornament one side of each cutlet with fancifully cut shoes of truffle and hard-boiled white of egg. Set the garnish with a little aspic jelly. When the garnish is set, coat each cutlet with half-set aspic. Have ready a border mould filled with a macedoine of vegetables neatly set in aspic and range the cutlets on the border.
Prepare a salad seasoned with mayonnaise composed of peeled and thinly cut tomatoes, green peas, and macedoine of vegetables, fiU the centre of the dish with this and serve.
io5 Recherche 'Entrees.
Cotelettes d'Agneau Farcies t la Frangaise. (Farced Lamb Cutlets, French Style.)
8 lamb cutlets, i pig's caul, i oz. butter, chicken or liver farce, i truffle, i egg, bread-crumbs, fat to fry, pepper and salt, sauce.
Trim and shape the cutlets, season with pepper and salt, put them in a saute-pan, with i oz. of butter previously heated, fry the cutlets lightly over a quick fire. (The cutlets must not be allowed to fry long and should be quite underdone when taken up). Drain, put to press between 2 boards, when cold, pare and trim neatly. Have ready some chicken or liver farce, chop the truffle finely, and mix with the farce. Cover each side of the cutlets with the farce, wrap up each in pig's caul, egg and crumb, (twice if necessary), shape neatly and place in a wire basket. Fry a golden colour in hot fat or lard ; drain, dish up and serve with Perigord sauce.
Cotelettes d'Agneau a la Russe (Cold).
3 lb. best end neck of lamb, 4 sheets gelatine, 4 hardboiled eggs, seasoning, i gUl stiff mayonnaise, a gill aspic jelly, I teaspoonful anchovy essence, i oz. butter, seasoning. Cooked green peas and set aspic for garnish.
Trim the neck, removing skin and bone, and shorten the rib bones. Wrap the neck in buttered paper and cook it in the stock-pot till tender ; when cold, cut into cutlets and shape them neatly. Have ready the yolks of eggs, rub them through a wire sieve, work in the anchovy essence, season with salt and pepper, and add the butter. Spread the right side of the cutlets with the egg farce, then mask them with the mayonnaise sauce, to which the gelatine, previously soaked and melted and strained, has been added. Dish up the cutlets when set, garnish with small cress, or any other salad. Garnish
Entrees of Lamb. 107
the dish further with chopped aspic jelly, and the halves of the eggs filled with remainder of egg farce, with a row of green peas on top.
Cotelettes d'Agneau Marienbad.* '' (Lamb Cutlets, Marienbad. Style. ) '
8-10 well trimmed lamb cutlets, J pint endive or chicoree puree, demi-glace sauce, 2 oz. butter, J pint tin champignons, 4 oz. pounded lean lamb, 2 egg yolks, seasoning.
For Croutons : — 3 oz. vermicelli, 2 egg yolks, J gill bdchamel.
For Garniture : — Asparagus tips.
Flatten the cutlets lightly. Saute one side of each in a saut6-pan containing the butter, and put them under press to cool.
Meanwhile prepare a farce by chopping finely the preserved mushrooms, and adding to it the endive puree, pounded meat, and egg yolks. Season to taste, and mix thoroughly. Spread the cooked sides of the cutlets with this mixture. Range the cutlets, farced side uppermost, in the saute-pan with the butter, and cook in a fairly hot oven for about 15 minutes.
Prepare croutons by boiling the vermicelli in slightly salted water till tender. Drain and mix with enough bechamel to form a thick pur^e, to this add 2 yolks of eggs, salt and pepper, and spread on a plate or dish when the purfe has been made hot. When cold stamp out as many cutlet -shaped croutons as there are cutlets, egg and bread-crumb them, and fry them in deep fat. Drain well, and dress a cutlet on each. Dish up in the form of a crown. Fill the centre with cooked asparagus tips, seasoned and tossed in a little fresh butter. Pour some demi-glace sauce round, and serve.
* Adapted from M. C. J. Corblef s MSS.
io8 Recherche 'Entrees.
Records on this page
Lamb Cutlets, Dantzig StyleFarced Lamb Cutlets, French StyleLamb Cutlets, Marienbad Style