Lamb Chops a la Clichy

Ingredients

• six lamb chops
• one pinch of salt
• half a pinch of pepper
• one ounce of butter
• two ounces of butter
• half a pint of hot champagne sauce

Method

1. 1

   Pare and flatten the lamb chops, season with salt and pepper.

2. 2

   Fry slightly in butter for one minute on each side, cool, cover with chicken forcemeat, wrap in crepinette, dip in egg and bread-crumbs, and cook in butter for four minutes on each side.

3. 3

   Serve with champagne sauce.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 193. The excerpt below is the record exactly as published.

Lamb Chops a la Clichy. — Pare nicely and flatten six lamb chops; MUTTON— LA MB. 253 season with one pinch of salt and half a pinch of pepper. Fry slightly in a sautoire with one ounce of butter for one minute on each side; then let them cool. Cover the surfaces with chicken forcemeat (No. 226), and wrap them in crepinette (a skin found in the stomach of the pig); dip in beaten egg, then in fresh bread-crumbs, and cook in a sautoire, with two ounces of butter for four miuutes on each side. Arrange a nice paper curl at each end of the chops, and serve with half a pint of hot champagne sauce

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