Cutlets a la Duchesse

Ingredients

• the neck of lamb, about two pounds
• three mushrooms
• a sprig of parsley
• a piece of butter size of an egg
• a cupful of white sauce
• the yolks of three eggs

Method

1. 1

   Cut the neck of lamb into cutlets; trim them and scrape the top of bone clean; fry in butter and let them cool.

2. 2

   Put into a pan three mushrooms and a sprig of parsley, chopped fine, a piece of butter size of an egg; stir over the fire until very hot; then pour over a cupful of white sauce — the yolks of three eggs well beaten.

3. 3

   Stir constantly until about the consistency of thick cream, being very sure that it does not scorch, nor boil.

4. 4

   Dip each cutlet into it, covering well with the sauce; again set away to cool.

5. 5

   Then dip in egg, and roll in crumbs and fry a pretty brown.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 64. The excerpt below is the record exactly as published.

CUTLETS A LA DUCHESSE. Cut the neck of lamb, about two pounds, into cutlets ; trim them and scrape the top of bone clean ; fry in butter and let them cool. Put into a pan three mushrooms and a sprig of parsley, chopped fine, a piece of but- ter size of an egg ; stir over the fire until very hot ; then pour over a cup- ful of white sauce — the yolks of three eggs

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