Epigrammes of Lamb with Green Peas

Ingredients

• breast of a neck of lamb
• an onion
• a small bouquet garni
• a pint of green peas
• a gill of Bechamel sauce
• plainly boiled in salt water

Method

1. 1

   Boil the breast of lamb in stock with onion and bouquet garni.

2. 2

   Drain and remove bones, then press flat.

3. 3

   Cut into pieces, bread them, and fry until golden.

4. 4

   Boil peas, mix with Bechamel sauce, and serve with fried lamb pieces.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 116. The excerpt below is the record exactly as published.

EPIGRAMMES OF LAMB WITH GREEN PEAS. Saw off the breast of a neck of lamb in the same manner as for mutton cutlets; remove the tendon of the breast and boil in some stock with an onion and a small 268 PRACTICAL HOUSEHOLD COOKERY. "bouquet garni." When the lamb is done drain it, and take out all the bones ; keep these, as they will be required later on. Sprinkle some salt and a little pepper over the meat ; lay it flat on a dish ; press, with another dish and a weight at the top of it, till cold. Then cut the breast of lamb in pieces the size and shape of cutlets, pass these through some melted butter and bread-crumbs, and through two or three beaten eggs and bread-crumbs again. Cut the bones kept for that purpose with a large knife or chopper to a point at one end, stick one in each cutlet, and fry them in hot fat to a nice golden colour. Meanwhile have ready a pint of green peas, plainly boiled in salt water, drained, and mixed with a gill of Bechamel sauce

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