687. Lamb Chops a la Massena. — Trim neatly, flatten, and season
with half a pinch each of salt and pepper, six lamb chops. Put them into
a sautoire with one ounce of butter, and fry on one side only for one
minute. Let them cool, and then fill the cooked centres 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 around with chicken
forcemeat a la creme (No. 225), forced through a paper cornet. Place
them on a buttered baking-sheet, and put them into a slow oven. Cook
for seven minutes. Prepare a pint of hot Madeira sauce✪ Lamb Chops a la Massena (No. 185), pour
it on a hot dish, arrange the chops nicely on top, with curled papers on
the ends, and serve.
688. Minced Lamb k PAnglaise.— Chop two onions fine, and fry in a
saucepan with two ounces of butter for five minutes. Add two table-
spoonfuls of flour, stirring well for two minutes. Moisten with a pint of
broth (No. 99), and two tablespoonfuls of Parisian sauce, a bouquet (No.
254), and season with a tablespoonful of salt, a teaspoonful of pepper, and
half a teaspoonful of nutmeg. Stir until it comes to a boil. Then cut
two pounds of cooked lamb✪ Minced Lamb a l'Anglaise in small pieces, either from the shoulder or
leg, mince finely, and add to the sauce. Cook twenty-five minutes, and
serve with chopped parsley sprinkled over.
254 THE -TABLE.
689. Epigrammes of Lamb, Macedoine.— Take two breasts of lamb,
tie them and put them on to boil in the soup-stock for forty-five minutes.
Drain them well, then extract all the bones, and press down with a heavy
weight on top. When thoroughly cold, cut each breast into three heart-
shaped pieces, dip them in oil or fat, seasoning with a tablespoonful of
salt and a teaspoonful of pepper. Roll in fresh bread-crumbs, and broil
on a slow fire for four minutes on each side. Take six broiled, breaded
lamb chops, prepared and cooked exactly the same, and serve with half a
pint of hot Macedoine (No. 1032) or any other garnishing that may be
required, arranging the breasts and chops over the garnishing.
690. Epigrammes of Lamb a. la Chicoree. — Proceed exactly the same
as for No. 689, only adding half a pint of hot chicory with a little gravy
(No. 934), instead of the other garnishing, and serve the same.
691. Epigrammes of Lamb a la Louisiannaise. — The same as for No.
689, only serving with one pint of fried sweet potatoes (No. 993) around
the dish, and a gill of hot Madeira wine sauce (No. 185).
692. Epigrammes of Lamb a la Soubise.— The same as for No. 689,
serving with half a pint of hot Soubise (No. 250) and basting with a little
meat-glaze (No. 141).
The table
1889Page 194 · 2 recipe records on this page
Presented as published in 1889. 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
687. Lamb Chops a la Massena. — Trim neatly, flatten, and season with half a pinch each of salt and pepper, six lamb chops. Put them into a sautoire with one ounce of butter, and fry on one side only for one minute. Let them cool, and then fill the cooked centres 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 around with chicken forcemeat a la creme (No. 225), forced through a paper cornet. Place them on a buttered baking-sheet, and put them into a slow oven. Cook for seven minutes. Prepare a pint of hot Madeira sauce (No. 185), pour it on a hot dish, arrange the chops nicely on top, with curled papers on the ends, and serve.
688. Minced Lamb a l'Anglaise.— Chop two onions fine, and fry in a saucepan with two ounces of butter for five minutes. Add two tablespoonfuls of flour, stirring well for two minutes. Moisten with a pint of broth (No. 99), and two tablespoonfuls of Parisian sauce, a bouquet (No. 254), and season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Stir until it comes to a boil. Then cut two pounds of cooked lamb in small pieces, either from the shoulder or leg, mince finely, and add to the sauce. Cook twenty-five minutes, and serve with chopped parsley sprinkled over.
689. Epigrammes of Lamb, Macedoine.— Take two breasts of lamb, tie them and put them on to boil in the soup-stock for forty-five minutes. Drain them well, then extract all the bones, and press down with a heavy weight on top. When thoroughly cold, cut each breast into three heartshaped pieces, dip them in oil or fat, seasoning with a tablespoonful of salt and a teaspoonful of pepper. Roll in fresh bread-crumbs, and broil on a slow fire for four minutes on each side. Take six broiled, breaded lamb chops, prepared and cooked exactly the same, and serve with half a pint of hot Macedoine (No. 1032) or any other garnishing that may be required, arranging the breasts and chops over the garnishing.
690. Epigrammes of Lamb a. la Chicoree. — Proceed exactly the same as for No. 689, only adding half a pint of hot chicory with a little gravy (No. 934), instead of the other garnishing, and serve the same.
691. Epigrammes of Lamb a la Louisiannaise. — The same as for No. 689, only serving with one pint of fried sweet potatoes (No. 993) around the dish, and a gill of hot Madeira wine sauce (No. 185).
692. Epigrammes of Lamb a la Soubise.— The same as for No. 689, serving with half a pint of hot Soubise (No. 250) and basting with a little meat-glaze (No. 141).
Records on this page
Lamb Chops a la MassenaMinced Lamb a l'Anglaise