Blanquette of Lamb

Ingredients

• pieces of lamb cooked in the soup stock
• a ladleful of stock
• teaspoonful minced onion
• salt and pepper
• a ladleful of the finished soup
• a tablespoon of mushroom ketchup
• cut shapes of fried bread
• a sprinkling of green peas

Method

1. 1

   Cut lamb into large dice.

2. 2

   Boil stock with minced onion, add lamb, and season.

3. 3

   Make white sauce from finished soup with cream, butter, thickening, nutmeg, and mushroom ketchup.

4. 4

   Pour over lamb and serve with fried bread and peas.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 185. The excerpt below is the record exactly as published.

Blanquetteof lamb (No. 602; 12 orders, 14 cents.) Green peas (10 cents.) Lima beans (charged yesterday's din- ner.) Mashed potatoes (5 cents.) Raspberry meringne (No. 604? 24 -or- ders, 36 cents.) Vanilla ice cream (2 qts, 26 cents.) Raisins, nuts, cheese, condiments, crackers (average, 25 cents.) Milk, cream 30, coffee, tea 6, butter, bread 10. Total, $2 77; 25 persons; 11 cents a 601— Trout, au Gratin. Au gratin signifies that the fish is gratinated or browned like toast on the surface, and therefore, that it is covered with bread crumbs. It comes handy to express it in that way, as the fish is not exactly breaded^ as for frying. ^ Split the fish in halves and dredge both sides with salt and pepper. Put a spoon- ful of drippings into your baking pan and let it get hot. ^ Dip the skin side of the sides of fish in either milk or egg, and then in cracker meal or crumbs and place in the pan with the breaded side up. Bake it brown and baste once with butter. Divide neatly in pieces with a sharp knife. Serve either sauce, gravy, or potato balls with it. 602— Blanquette lor White Dish) of Lamb with Fried Crusts. This was the first appearance of the lamb in any form at this table and the little entree was quite sure to be in re- quest; and although but a trifle to fill the bill it served as a premonition to the boarders of more lamb to come. Took the pieces of lamb cooked in the 49 COOKING FOR PROFIT. soup stock, cut into large dice. Boiled a ladleful of stock with teaspoonful minced onion, put the cut meat in and seasoned with salt and pepper. Made white sauce of ladleful of the finished soup (to save time) with cream, butter, thickening and scrap broken nut- meg and a tablespoon of mushroom cat- sup (private stock from the cook's valise) and poured it to the lamb. Serve v/ith cut shapes of fried bread for border and a sprinkling of green peas

Cook this with the app: pantry check, scaling, and the assistant.