Cutlets of Milk Lamb Marechale
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.
two cutlets to each bone — egg and breadcrumb them and cook them in clarified butter. Dish in a circle with a slice of truffle laid on each cutlet and set a large heap of asparagus heads, tossed in butter, in the centre. Serve in a sauceboat with the cutlets some cold Mayonnaise sauce a la Farquhar. CUTLETS OF MILK LAMB MARECHALE
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