Cdtelettes d’Agneau a la Mahnaison
From The new century cookery book, 1901
Serves 4
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’Agneau a la Mahnaison. — Cut as many lamb cutlets as may be required, trim and pare them neatly, season with pepper and salt, and egg and crumb them. Fry them in clari- fied butter and drain. Dish them up in a circle on a bed of potato puree, previously baked (au gratin) in the oven. Garnish the dish with three distinct coloured purees, i.e. lentil puree, green pea puree, and potato puree, also with small stuffed and baked tomatoes. Send to table with demi-glace sauce (No. 237), well flavoured with lemon -juice. 686. Cdtelettes d’Agueaa d la Lion d’Ov. -8 nice lamb cutlets — centre cut of neck, 1 small foie gras pate, 1 piece lamb leaf fat, 6 oz. veal forcemeat (No. 402), 3 mushrooms, 2 oz. butter, seasoning, bread-crumbs, soubise sauce (No. 232), and demi-glace (No. 239). Trim and pare the cutlets, slit the side of each to the bone, but without parting. Prepare a puree with the foie gras, and fill the openings made with this ; insert a slice of truffle and mushroom here and there ; close up and fry the cutlets a little in butter. Season the raw forcemeat, mix with remainder of foie gras puree, truffles, and mushrooms finely chopped. Cover each cutlet completely with this forcemeat, wrap up in thin leaf fat or pig-caul, egg, crumb, and fry very carefully in a saute-pan containing enough clarified butter
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