Epigrammes d'Agnau with Sharp Sauce

Ingredients

• two breasts of lamb
• one large onion
• one tablespoonful of flour
• one gill of good brown meat gravy
• one tablespoonful of brown vinegar
• one teaspoonful of meat extract
• two lumps of sugar
• one tablespoonful of chopped gherkins
• one of capers

Method

1. 1

   Braise or boil lamb breasts until tender, remove bones, and press.

2. 2

   Cut into neat pieces, dip in egg, then butter, and breadcrumbs.

3. 3

   Brown in a hot oven.

4. 4

   For sauce, fry onion, add flour, gravy, vinegar, extract, and sugar.

5. 5

   Boil, strain, and add gherkins and capers.

6. 6

   Serve with lamb.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 43. The excerpt below is the record exactly as published.

EPIGRAMMES D’AGNEAU WITH SHARP SAUCE rilAKE two breasts of lamb near the cutlet, and -L braise or boil until quite tender. Remove the bones and press between two dishes. When cold, cut into neat cutlets or rounds ; dip each piece into a well-beaten egg, then into warm butter, and then into bread crumbs. Flatten the crumbs 125 THE DUDLEY RECIPES with the aid of a knife. Place on a well-buttered baking-sheet, and brown quickly in a sharp oven. Serve with them the sauce made as follows : — Fry in butter one large onion, and work into the same pan one tablespoonful of flour, one gill of good brown meat gravy, one tablespoonful of brown vinegar, one teaspoonful of meat extract, and two lumps of sugar. Boil all together for twenty minutes, strain, and add one tablespoonful of chopped gherkins and one of capers

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