Farced Lamb Cutlets, French Style

Ingredients

• 8 lamb cutlets
• 1 pig's caul
• 1 oz. butter
• chicken or liver farce
• 1 truffle
• 1 egg
• bread-crumbs
• fat to fry
• pepper
• salt
• sauce

Method

1. 1

   Trim and shape the cutlets, season, fry lightly, and press between boards.

2. 2

   Prepare farce with chopped truffle, cover cutlets, wrap in caul, egg and crumb, and fry until golden.

3. 3

   Serve with Perigord sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 45. The excerpt below is the record exactly as published.

Farced Lamb Cutlets, French Style.) 8 lamb cutlets, i pig's caul, i oz. butter, chicken or liver farce, i truffle, i egg, bread-crumbs, fat to fry, pepper and salt, sauce. Trim and shape the cutlets, season with pepper and salt, put them in a saute-pan, with i oz. of butter pre- viously heated, fry the cutlets lightly over a quick fire. (The cutlets must not be allowed to fry long and should be quite underdone when taken up). Drain, put to press between 2 boards, when cold, pare and trim neatly. Have ready some chicken or liver farce, chop the truffle finely, and mix with the farce. Cover each side of the cutlets with the farce, wrap up each in pig's caul, egg and crumb, (twice if necessary), shape neatly and place in a wire basket. Fry a golden colour in hot fat or lard ; drain, dish up and serve with Perigord sauce. Cotelettes d'Agneau a la Russe (Cold). 3 lb. best end neck of lamb, 4 sheets gelatine, 4 hard- boiled eggs, seasoning, i gUl stiff mayonnaise, a gill aspic jelly, I teaspoonful anchovy essence, i oz. butter, seasoning. Cooked green peas and set aspic for garnish. Trim the neck, removing skin and bone, and shorten the rib bones. Wrap the neck in buttered paper and cook it in the stock-pot till tender ; when cold, cut into cutlets and shape them neatly. Have ready the yolks of eggs, rub them through a wire sieve, work in the anchovy essence, season with salt and pepper, and add the butter. Spread the right side of the cutlets with the egg farce, then mask them with the mayonnaise sauce, to which the gelatine, previously soaked and melted and strained, has been added. Dish up the cutlets when set, garnish with small cress, or any other salad. Garnish Entrees of Lamb. 107 the dish further with chopped aspic jelly, and the halves of the eggs filled with remainder of egg farce, with a row of green peas on top. Cotelettes d'Agneau Marienbad.* '' (Lamb Cutlets, Marienbad. Style. ) ' 8-10 well trimmed lamb cutlets, J pint endive or chicoree puree, demi-glace sauce, 2 oz. butter,

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