Cotelettes a la St. Cecile

Ingredients

• Take four lamb chops
• from half a pint to a pint of parboiled peas
• a pound of parboiled new potatoes
• one and a half ounces of butter

Method

1. 1

   Grease two bags.

2. 2

   Place peas and potatoes with butter in one bag and cook for twenty minutes.

3. 3

   Trim and flatten chops, spread with foiegras, and coat with breadcrumbs.

4. 4

   Cook chops in a separate bag for twenty minutes.

5. 5

   Serve peas and potatoes as a border with chops in the middle, pouring gravy over.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 134. The excerpt below is the record exactly as published.

Cotelettes 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 one and a half ounces of butter

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