Cutlets of Milk Lamb Lucullus
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 58. The excerpt below is the record exactly as published.
CUTLETS OF MILK LAMB LUCULLUS RILL the cutlets, and at the same time prepare as many breadcrumb croutons as there are cutlets, aud of exactly the same shape and size as the cutlets. Fry the croutons in butter and coat them with foie-gras puree. Place a grilled cutlet on each coated crouton and a thin slice of truffle on each cutlet. Dish them up in a circle and garnish the centre of the dish with a heap of asparagus heads
Cook this with the app: pantry check, scaling, and the assistant.