Cdtelettes d’ Agneau d la Bonaparte

Ingredients

• 8 lamb cutlets
• 1 oz. of butter
• a small onion
• 1/2 carrot
• a bay-leaf
• a bouquet of parsley
• 1 1/2 pint of white stock
• 3 tablespoonfuls of creme de riz
• 1 oz. meat glaze
• 1/2 glass champagne
• pepper
• salt
• mashed spinach for garnish
• a gill of tomato sauce

Method

1. 1

   Trim the cutlets neatly, put them in a braisiere or saute-pan with the butter, fry a little on both sides and add sliced onion, sliced carrot, bay-leaf, and parsley, season with pepper and salt.

2. 2

   Moisten with the champagne or Chablis wine and about a gill of stock, cover with a buttered paper and braise in a hot oven for about twenty minutes.

3. 3

   Mix the creme de riz with a little cold stock, boil up a pint of the stock in a small saucepan.

4. 4

   Mix both together and stir until it boils, season to taste.

5. 5

   Let it simmer for a few minutes, then pour into little cutlet-moulds slightly greased, or in one round mould.

6. 6

   Stand it in a cool place to set.

7. 7

   Turn out and put a cutlet on each of these shapes.

8. 8

   If the round mould is used it should be turned out, the rice shape cut into slices, and trimmed into rounds the shape of cutlets.

9. 9

   Dish the cutlets with a rice shape in a circular row, and keep warm.

10. 10

    Strain the gravy from the cutlets, take off the fat, put it in a saucepan with the meat glaze, and let it reduce until fit to glaze over the cutlets.

11. 11

    Have ready a puree of spinach nicely flavoured, put it in the centre of the cutlets, sauce round with tomato sauce, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 213. The excerpt below is the record exactly as published.

Cdtelettes d’ Agneau d la Bonaparte. — 8 lamb cutlets, 1 oz. of butter, a small onion, \ carrot, a bay-leaf, a bouquet of parsley, 1^ pint of white stock, 3 tablespoonfuls of creme de riz, i oz. meat glaze, \ glass champagne, pepper , and salt, mashed spinach for garnish, a gill of tomato sauce

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