Cotelettes d’Agneau a la Soubise

Ingredients

• 4 or 5 lamb cutlets
• Puree Soubise
• 2 or 3 onions
• 1 table-sp. rice
• 4 table-sps. stock
• Seasoning
• A little butter
• Egg
• bread-crumbs
• Sauce Madere
• A few mushrooms

Method

1. 1

   Cut onions, simmer in boiling water until half cooked, then add rice and stock.

2. 2

   Season and cook until soft.

3. 3

   Sieve and cool.

4. 4

   Trim cutlets, cook in butter, coat with onion puree, egg, and bread-crumbs.

5. 5

   Bake until browned.

6. 6

   Serve with sauce and mushrooms.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 419. The excerpt below is the record exactly as published.

Cdtelettes d’Agneau a la Soubise 4 or 5 lamb cutlets. Puree Soubise. 2 or 3 onions. 1 table-sp. rice. 4 table-sps. stock. Seasoning. A little butter. Egg and bread-crumbs. Sauce Madere. A few mushrooms

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