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Devilled Lamb Cutlets with Tomatoes
From The Swedish, French, American cook book, 1918
Serves 4
Serve with stuffed tomatoes around.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 234. The excerpt below is the record exactly as published.
Lamb Chops ( Cdtelettes d’ Agneau) a la Supreme French rib chops put on a broiler; sprinkle with pepper and salt and broil (be careful not to have them too well done); put on a pan; glaze with a rich supreme sauce; decorate all around with a white cream sauce that has been colored with chopped parsley and make a dot in the centre with a diamond of truffle on top. Arrange on slices of fried apples with peas in the centre. Garnish with a paper frill on each chop and bunch of parsley. Lamb Chops ( Cdtelettes d' Agneau) a la Parisienne Take French chops; remove the bone, leaving only enough for a handle; put on a broiler and broil; sprinkle with pepper and salt. When done, spread with parsley and olives that have been chopped very fine and mixed with some butter; put on a pan in front of the oven. Arrange on round pieces of toast with slices of fried bananas on top and, on top of that, curled bacon with little piece of parsley stuck in it; garnish with a paper frill in each chop. Serve with peas, string beans, or asparagus tips in the centre and garnish with parsley — one bunch at each side of the platter. Serve with potatoes as a luncheon or Sunday supper dish. Devilled Lamb Cutlets with Tomatoes Cotellettes d' Agneau a la Diahle, aux Tomates Bone the chops, leaving a bone only about four inches long for the paper frill. If loin chops, cut the backbone out; trim it well; cover with a hot devilled allemande sauce which is a thick cream sauce strongly seasoned with mustard. Put the chops on an oiled paper; leave until cold; when cold, dip in egg and bread crumbs, sprinkle with pepper and salt
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