Cdtelettes d’Agneau d la Danzig

Ingredients

• Best end of a neck of lamb
• 2 oz. butter
• 1 truffle
• 1 oz. tongue
• 1 tin foie gras
• ^ pint white chaud-froid sauce
• 2 handfuls cooked peas
• 1^ gill aspic jelly
• 2 tomatoes
• 1 tablespoonful cream
• seasoning
• vegetable macedoine

Method

1. 1

   Trim and pare the neck neatly, cut into small cutlets, season, and boil in a saute-pan with butter.

2. 2

   Press until cold.

3. 3

   Pound foie gras, add cream and white sauce, moisten with aspic to set.

4. 4

   Cover cutlets with farce, mask with chaud-froid sauce mixed with green pea puree.

5. 5

   Decorate with truffle and egg, set with aspic jelly, and serve on a vegetable macedoine.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 322. The excerpt below is the record exactly as published.

Cdtelettes d’Agneau d la Danzig. — Best end of a neck of lamb, 2 oz. butter, 1 truffle, hard-boiled white of egg, 1 oz. tongue, 1 tin foie gras, ^ pint white chaud-froid sauce, seasoning, 2 handfuls cooked peas, 1^ gill aspic jelly (No. 38), 2 tomatoes, mayonnaise sauce (No. 277), 1. tablespoonful cream. Seasoning, vegetable macedoine

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