Cdtelettes d'Agneaa d la Mange
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 214. The excerpt below is the record exactly as published.
Cdtelettes d'Agneaa d la Mange. — Lamb cutlets, egged and crumbed in grated Parmesan cheese and bread-crumbs, fried in butter and dressed on a border of savoury rice mixed with finely chopped truffle ; the centre of the dish is garnished with a 270 THE NEW CENTURY COOKERY BOOK ragout of cocks’ combs, sweetbread slices, and truffles. Pour a well- seasoned tomato sauc
Cook this with the app: pantry check, scaling, and the assistant.