Cotelettes de Mouton ^ la Lion d'Or

Ingredients

• 8 thickly cut mutton cutlets
• 1 small foie-gras pate
• 1 piece lamb's leaf fat
• 4 oz. veal forcemeat
• 2 oz. butter
• 6 mushrooms
• seasoning
• Soubise sauce
• demi-glaze

Method

1. 1

   Trim the cutlets and slit the side of each to the bone, but do not separate entirely.

2. 2

   Prepare a puree with the foie gras and fill up the opening thus made with it, inserting here and there a slice of truffle and mushroom; close up, and fry the cutlets a little in butter.

3. 3

   Season the raw forcemeat, mix with remainder of foie-gras puree, truffles and mushrooms (finely chopped), and cover each cutlet completely with this mixture.

4. 4

   Wrap up in the leaf fat (or pig's caul), egg, bread-crumb, and fry very carefully in a saute-pan containing sufficient hot clarified butter or lard to completely cover them.

5. 5

   When done, drain, dish up in a circle, adjust frills on the bones, put some Soubise sauce in the centre and serve demi-glace round.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 48. The excerpt below is the record exactly as published.

Cotelettes de Mouton ^ la Lion d'Or. (Mutton Cutlets, Golden Lion Style.) 8 thickly cut mutton cutlets (centre cut of neck), i small foie-gras pate, i piece lamb's leaf fat, 4 oz. veal forcemeat, 2 oz. butter, 6 mushrooms, bread-crumbs, seasoning, Soubise sauce, and demi-glaze

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