Cotelettes de Mouton a l'Ambassadrice

Ingredients

• One best end of the Neck of Mutton
• One ounce of Butter
• One Shalot (chopped fine)
• One dessertspoonful of chopped Mushrooms
• One ounce of Flour
• One teaspoonful of chopped Parsley
• One gill of Stock
• The Yolk of an Egg
• Pepper. Salt.
• A few drops of Lemon-juice
• Two ounces of chopped Marrow

Method

1. 1

   Trim cutlets and cook in a sauté pan with stock covered by buttered paper.

2. 2

   Prepare farce by cooking butter and shalot, adding flour, then mushrooms, parsley, yolk, stock, pepper, salt, and lemon-juice.

3. 3

   Cool the farce, mask cutlets with it, smooth with a knife, coat with egg and breadcrumbs, and fry in hot fat.

4. 4

   Serve in a circle with sauce and macaroni.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 26. The excerpt below is the record exactly as published.

otelettes de Mouton a TAmbassa- drice. Ingredients, One best end of the Neck of Mutton. One ounce of Butter. One Shalot (chopped fine). One dessertspoonful of chopped Mushrooms. One ounce of Flour. One teaspoonful of chopped Parsley. One gill of Stock. The Yolk of an Egg. Pepper. Salt. A few drops of Lemon-juice. Two ounces of chopped Marrow

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