Cotelettes d'Agneau aux Pommes Nouvelles (Lamb Cutlets with New Potatoes)

Ingredients

• about one pound and a half of new potatoes
• two ounces of salt butter
• fine pepper
• salt
• chopped parsley

Method

1. 1

   Trim and grill the cutlets, seasoning with pepper and salt.

2. 2

   Cook potatoes in skins for 15 minutes, peel, then cook in butter for another 15 minutes.

3. 3

   Toss and sprinkle with parsley before serving.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 13. The excerpt below is the record exactly as published.

Cdtelettes d'Agneau aux Ponimes Nouvelles (Lamb Cutlets with New Potatoes). — Trim the cutlets neatly, and grill them over a clear bright fire, sprinkle them with fine pepper and salt, and dish them in a circle with some new potatoes in the centre cooked as follows, the remainder being sent up in a vegetable dish : Take about one pound and a half of new potatoes, cook them in their skins for about fifteen minutes, then peel them, and cook them for another fifteen minutes in two ounces of salt butter, toss them well, and before serving sprinkle chopped parsley

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