Cdtelettes d’ Agneau d la Cahors

Ingredients

• 8 to 10 lamb cutlets
• 1 oz. butter
• 2 shallots
• 3 truffles
• 1 tablespoonful meat glaze
• 1/2 gill sherry
• 1 teaspoonful chopped parsley
• 2 yolks of eggs
• 1 whole egg
• 1 gill tomato sauce
• seasoning
• bread-crumbs
• clarified butter

Method

1. 1

   Peel and chop finely the shallots, fry them a light colour in one oz. butter, add the truffles finely chopped, moisten with the sherry, cover and let it reduce well.

2. 2

   Stir in the meat glaze and parsley, bind with the yolks of eggs, stir until it thickens, and put in a forcing-bag.

3. 3

   Make an incision on one side of each cutlet through the whole of the width, but without cutting the sides; fill the inside with the above mixture, season with pepper and salt, dip in beaten egg and bread-crumbs; repeat this again.

4. 4

   Fry slowly in clarified butter a golden colour, drain on a cloth, dish up, pour the tomato sauce, previously heated, round the dish, 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 Cahors. — 8 to 10 lamb cutlets (neatly pared), 1 oz. butter, 2 shallots, 3 truffles, 1 table- spoonful meat glaze, | gill sherry, teaspoonful chopped parsley, 2 yolks of eggs, 1 xohole egg, 1 gill tomato sauce (No. 271), seasoning, bread-crumbs, clarified butter

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