Cutlets, Lamb (a la Dauphine)

Name: Cutlets, Lamb (a la Dauphine)
Yield: 2 servings
Ingredients: Cut two pounds of cutlets from the best end of the neck; a quarter of a pound of butter; the yolks of three eggs; Strew bread-crumbs over them

From Cassell's dictionary of cookery, 1892

Serves 2

Time: half an hour. Sufficient for four or five persons.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 457. The excerpt below is the record exactly as published.

Cutlets, Lamb (a la Dauphine).— Cut two pounds of cutlets from the best end of the neck, shape them neatly, trim oft' the fat and skin, and leave about an inch of bone bare. Put a quarter of a pound of butter into a stew- pan. Let it get quite hot, then fry the cutlets in it for a few minutes, but do not let the butter brown. Drain them, and let the butter cool ; mix with it the yolks of three eggs. Pass the cut- lets through it until they are thickly covered. Strew bread-crumbs over them

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