Cotelettes d’Agneau d la Villeroi

Ingredients

• 8 good-sized lamb cutlets
• 2 oz. fresh butter
• 1/2 pint well-reduced bechamel (No. 202) or Allemande (No 204) sauce
• 1 egg
• panurette
• cracknel biscuits
• seasoning
• parsley
• frying-fat
• cucumber sauce (No. 284)

Method

1. 1

   Trim and season the cutlets, fry in melted butter until light brown.

2. 2

   Drain, place between tin sheets with weight, and cool.

3. 3

   Coat in bechamel or Allemande sauce, roll in crushed cracknel biscuits, dip in beaten egg, and crumb with panurette.

4. 4

   Fry until golden, drain, and serve with fried parsley and cucumber sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 215. The excerpt below is the record exactly as published.

Cdtelettes d’Agneau d la Villeroi (Lamb Cutlets icith Cucumber Sauce). — 8 good-sized lamb cutlets, 2 oz. fresh butter, ^ pint well-reduced bechamel (No. 202) or Allemande (No 204) sauce, 1 egg,panurette, cracknel biscuits, seasoning, parsley, frying - fat, cucumber sauce (No. 284). Trim the cutlets, flatten and pare nicely, season both sides with gait and pepper, and put in a saute-pan with two ounces of melted butter, and fry the cutlets a light brown on both sides. Drain them, and place them between two tin sheets, with a weight on top. When cold, immerse the cutlets in lukewarm bechamel or Allemande sauce, so as to completely coat them. Place them on a wire tray and let cool. Crush finely a few cracknel biscuits, and roll the coated parts of the cutlets in this. Then dip them in beaten egg, and crumb with panurette. Keep the bones of the cutlets perfectly clean. Fry a nice colour in hot fat. Drain, dish up in a circle, fill the centre with fried parsley, put small paper frills on the bones, and send to table with a boat of cucumber sauce. 690. Ejiigrammes d’Agneau d la Soabi.se. — 1 breast of lamb, 2 quarts stock, 1 bunch parsley, 1 bay-leaf, 1 carrot, 1 turnip, 1 onion, 2 cloves, 1^ gill /Lllemande saucfi (No. 204) or veloutee sauce (No. 206), salt and pepper, 1 egg, bread-crumbs, frying-fat

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