Filet d’Agneau d la Spadacini

Ingredients

• 1 neck of lamb (best end)
• 1/2 lb. cooked savoury rice flavoured with saffron
• 1 small bread croute (cork-shape)
• 1 artichoke bottom
• 1 truffle
• 1 egg
• 2 oz. clarified butter
• flour
• seasoning
• Spadacini sauce (No. 276)
• demi-glace sauce (No. 237)

Method

1. 1

   Cut meat from neck bones, trim fat, and cut into pieces.

2. 2

   Shape into fillets, arrange cooked rice on a dish, and keep warm.

3. 3

   Dip fillets in egg and seasoned flour, fry in clarified butter until golden.

4. 4

   Dress around the rice, add Spadacini sauce on each, and pour demi-glace around the dish.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 215. The excerpt below is the record exactly as published.

Filet d’Agneau d la Spadacini. — 1 neck of lamb ( best end), \ lb. cooked savoury.rice flavoured with saffron, 1 small bread croute ( cork-shape ), 1 artichoke bottom, 1 truffle, 1 egg, 2 oz. clarified butter, flour, seasoning, Spadacini sauce (No. 276), demi-glace sauce (No. 237)

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