Fried Tenderloin of Lamb a la Bearnaise
From The Swedish, French, American cook book, 1918
Serves 2
Perfect for a luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 240. The excerpt below is the record exactly as published.
Fried Tenderloin of Lamb a la Bearnaise Longe d’ Agneau frite, a la Bearnaise When you have a saddle of mutton or lamb that has been used for a previous meal, the tenderloin underneath can be used as an entree the following day. Cut the tenderloin out from underneath the saddle, which will be practically raw (as saddle of mutton or lamb is cooked very rare); cut in pieces about three inches in length; dip in egg and bread crumbs, and fry in very hot fat. Serve like croquettes on a hot platter, with any kind of green vegetables all around, with a truffle or supreme sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.