Brochettes d'Agneau (Grilled Boned Lamb Chops)
From Recherché entrées, 1907
Pimiento butter is made by pounding 1 oz. of Spanish pimientos with 1 oz. of fresh butter and rubbing through a sieve.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 46. The excerpt below is the record exactly as published.
Bone a good-sized loin of lamb, including part of the neck if necessary, cut it into fairly thick chops. About 9 will be required for a full service. Flatten them lightly and trim neatly. Skewer each and season with salt and pepper and brush over with butter, then grill them care- fully in front of or over a good bright fire, allowing about six minutes for each side. Heat up in butter 9 small slices of natural foie gras, season with paprika and salt. Have ready a gill of fairly stiff allemande sauce mixed with suffiicient pimiento butter to give it a red tint, also i gill of flageolet puree. RTS d'AGNEAU en CAISSES. (P- 30.) ■ I^i-" ' p**' k«i - jflM^^^^ Jd' >»>. "Siiisf^ d wm PETITS SOUFFLES DE FOIE DE VEAU. (^. 23. CASSOLETTES DE GIBIER. (p. 25.) Entrees of Mutton. 109 Dish up the brochettes or chops, removing the skewers. Range them on an oblong entree dish, on a Duchesse border. Put a slice of foie gras on each chop and cover with the prepared sauce. Coat the slices of foie gras and force out a rosette of flageolet pur6e in the centre of each. Pour a little demi-glace sauce round the base of the dish, and serve. Note. — Pimiento butter is made by pounding i oz. of Spanish pimientos with i oz. of fresh butter and rubbed through a sieve. Noisettes de Mouton t la Renaissance (Cold). I small loin of mutton, 2 oz. butter, seasoning. For the Farce. — 4 oz. streaky bacon, 6 oz. calf's liver, I oz. butter, aromatic seasoning, i truffle, 6 mush- rooms, 2 yolks of eggs, \ gill of espagnole sauce, \ glass Madere. Mince the bacon and fry in the butter. Add the calf's liver, cut in thin slices, and toss over the fire. Add the wine, brown sauce, and season. Boil up and pound in the mortar, then rub through a sieve. Re-heat, incor- porate the egg yolks, chopped truffle, and mushrooms (preserved), and use as directed. For the Border. — 6 slices of ox-tongue, 3 slices beetroot, i truffle, macedoine of young carrots, young turnips, French beans, asparagus, green peas, and artichoke bottoms, prepared and cut into suitable shapes, dice, balls, etc., and then cooked separately in salted water and drained, ij gills mayonnaise, J gill tomato puree, ij gills aspic, seasoning. Bone and trim the loin of mutton, pareoffmostof the fat, cut the meat into neat fillets, season with salt and pepper, and fry quickly in the butter for a few minutes only, then press the fillets, and let them get cold. Trim again, and no Recherche Entrees. coat one side of each with the prepared farce as above directed. Poach them with a Uttle stock in the oven, and when cold, mask each with Bokar sauce. (See Sauces.) Line the inside of a border mould previously masked with a thin layer of aspic, with thin slices of cooked ox- tongue and strips of truffle. Next run over the decorated portion another layer of aspic, and fill the mould with the following preparation : — Shred the remainder of tongue, cut the beetroot into thin strips, to this add a cupful of mixed cooked vege- tables, and mix carefully with | gUl of tomato puree, \ gill of mayonnaise, and a gill of aspic. Season to taste. Mix the remainder of mayonnaise, aspic and tomato puree together, and season with it the remainder of vege- tables. Dress these daintily into the centre of the border when turned out. Range the noisettes neatly coated with Bokar chaud- froid sauce and decorated upon the border. The dish is then ready to serve. Cotelettes de Mouton St. Germain. Pare and trim 8-10 mutton cutlets, season with salt and pepper, and egg and crumb them in fresh bread- crumbs. Dip each in oiled butter, then grill them care- fully over or in front of a bright fire. Have ready prepared, 6 aubergines, cut in halves, saute them quickly in olive oil, drain and fill them with a green pea puree. Range them on a hot entr6e dish, dress the cutlets on top, adjust paper frills on the cutlet bones, and serve with a light B6arnase Sauce. (See Sauces.) Cotelettes de Mouton a la Soubise. (Mutton Cutlets, Soubise Style.) A best end of a neck of mutton, Soubise puree, 2 oz. butter, pepper and salt, demi-glace sauce. (See Sauces.) Entrees of Mutton. xii Saw off the upper rib bones from the neck, leaving the bones which will form the cutlets about three inches long; then saw off the chine bone and cut off each cutlet, trim neatly, scraping the skin and fat clean off about half an inch of the top of each bone. Arrange the cutlets in a saute-pan containing i oz. of hot butter, season with pepper
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Cook this with the app: pantry check, scaling, and the assistant.