Cotelettes a la Connaught
From The "Queen" cookery books: Entrees, 1901
Noisettes can be prepared similarly.
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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 88. The excerpt below is the record exactly as published.
Cotelettes a la Connaught. — For these braise a nice neck of lamb carefully, with vegetables, &c., and when pressed and cold, cut out the cutlets and trim them neatly, masking them pretty thickly with mint aspic (t'.e., three tablespoonfuls of mint sauce stirred carefully into half a pint of just liquid aspic and used when setting) ; dish them en couronne with a nice mayonnaise of asparagus points, or young green pea
Cook this with the app: pantry check, scaling, and the assistant.