Epigrammes of Lamb

Ingredients

• two breasts of Lamb
• beaten egg
• breadcrumbs
• some butter
• 1 teacupful of white wine
• ^ pint of reduced bechamel sauce
• 1 pint of cooked asparagus-tops
• eight Lamb cutlets

Method

1. 1

   Boil the Lamb breasts until tender, drain, bone, and press until cool.

2. 2

   Cut into pieces, season, dip in egg and breadcrumbs, and fry until brown.

3. 3

   Fry the Lamb cutlets for twelve minutes.

4. 4

   Pour white wine into the frying pan, thicken with bechamel sauce, add mushrooms and brains, and serve over the cutlets.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 212. The excerpt below is the record exactly as published.

1 pint of cooked asparagus-tops, being careful not to let it boil again. Serve with a border of hot boiled rice all round the dish. Epigrammes of Lamb. — (1) Boil two breasts of Lamb ; when tender, drain and bone them, and keep the rib-bones, then press the meat between two plates till cool. Divide the breasts into eight pieces, trim them to the shape of cutlets, sprinkle with salt and pepper, and dip them in beaten egg and breadcrumbs. Melt some butter in a frying- pan, put in the cutlets, and fry both sides till brown, sticking one of the rib-bones in each piece of breast, affixing it to the pointed end. In the meantime, trim eight Lamb cutlets, sprinkle with salt and pepper, and fry for twelve minutes in boiling fat, basting them with a little melted glaze ; put a paper ruffle on the bone of each, and arrange them alternately with the pieces of breast on a hot dish. Pour into the pan in which the cutlets were fried 1 teacupful of white wine ; when it boils, thicken with ^ pint of reduced bechamel sauce

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