Chops a la St. Cecile

Ingredients

• four lamb chops
• from half a pint to a pint of parboiled peas
• a pound of parboiled new potatoes
• oz. of butter

Method

1. 1

   Grease two bags.

2. 2

   Cook peas and potatoes in one bag for 20 minutes.

3. 3

   Trim and flatten chops, spread with foie gras, and coat with breadcrumbs.

4. 4

   Cook chops in a bag for 20 minutes.

5. 5

   Serve peas and potatoes as a border with chops in the middle.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 16. The excerpt below is the record exactly as published.

Chops a la St. Cecile. — Take four lamb chops, from half a pint to a pint of par- boiled peas, and a pound of parboiled new potatoes. Grease two bags thickly. Put the peas and potatoes, together with oz. of butter

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