Ejiigrammes d’Agneau d la Soubise

Ingredients

• 1 breast of lamb
• 2 quarts stock
• 1 bunch parsley
• 1 bay-leaf
• 1 carrot
• 1 turnip
• 1 onion
• 2 cloves
• 1 1/2 gill Allemande saucfi (No. 204) or veloutee sauce (No. 206)
• salt and pepper
• 1 egg
• bread-crumbs
• frying-fat
• soubise sauce (No. 232)

Method

1. 1

   Trim and blanch the breast of lamb, then cook in boiling stock with vegetables until tender.

2. 2

   Remove bones, cool, and cut into pieces.

3. 3

   Coat with sauce, dip in egg and bread-crumbs, then fry until golden.

4. 4

   Serve with soubise sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 215. The excerpt below is the record exactly as published.

Ejiigrammes d’Agneau d la Soabi.se. — 1 breast of lamb, 2 quarts stock, 1 bunch parsley, 1 bay-leaf, 1 carrot, 1 turnip, 1 onion, 2 cloves, 1^ gill /Lllemande saucfi (No. 204) or veloutee sauce (No. 206), salt and pepper, 1 egg, bread-crumbs, frying-fat, soubise sauce (No. 232)

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