Epigram of Lamb à la Tilleroi

Ingredients

• 1 breast of lamb
• a bouquet
• 2 onions
• 1 small carrot
• ½ tablespoonful salt
• 1 teaspoonful coarsely pounded pepper
• 2 ounces butter
• beaten egg
• bread crumbs
• thick sauce i l'allemande
• 8 French chops
• mushroom salpicon

Method

1. 1

   Place the breast of lamb in a saucepan, cover with boiling water, add bouquet, onions, carrot, salt, and pepper.

2. 2

   Boil until tender, then remove bones and cool.

3. 3

   Cut into 8 half-heart pieces, insert small bones, season, cover with sauce, dip in egg, coat with bread crumbs, and fry until brown.

4. 4

   Arrange on a dish with French chops and garnish with mushroom salpicon.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 210. The excerpt below is the record exactly as published.

Epigram of Lamb ft la Tilleroi. — Place 1 breast of lamb in a saucepan, cover with boiling water ; add a bouquet, 2 onions, 1 small carrot, Ys tablespoonful salt, and 1 teaspoonful coarsely pound- ed pepper, boil until tender ; then take it out, remove the bones, place the breast on a dish under a weight, and set aside. When cold, cut the meat into 8 pieces half-heart shape, stick a small bone in the narrow end, then season with pepper and salt, cover entirely with a thick sauce i I'allemande, and set aside till cold ; then dip each chop into beaten egg, cover with bread crumbs, and fry to a delicate brown in half lard, half butter. Fry, and season with pepper and salt, 8 French chops to a fine color ; arrange them in a circle on a hot dish alternately with the breast, decorate the handles with paper frills, and pour in the center a mushroom salpicon. MUTTON. 813 MUTTON. Boiled Mntton. — Select a nice leg of mutton, wipe it off with a damp towel, place it in a large kettle, cover with boiling water, add 1 tablespoonfal salt, 3 large onions, 1 carrot, 1 white turnip, 12 whole peppercorns, and a large bouquet ; cover and boil slowly from 2Vs to 3 hours. When done, lay the mutton on a warm dish, and serve with caper sauce, boiled potatoes, and any kind of vegetables that may be desired. The broth can be used for soup. Kutton h la AUemande.— Procure a leg of young mutton, wipe it off with a damp towel, season with 1 tablespoonf ul season- ing salt, rubbing the seasoning well into the meat Fry 4 ounces larding pork in a saucepan till crisp, add 2 ounces butter

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