Lamb Chops a la Maintenon

Ingredients

• six well-trimmed and flattened Lamb chops
• loz. of butter
• a pinch of salt
• half a pinch of pepper
• cover the cooked side with a chicken forcemeat
• a very finely-minced truffle
• § pint of hot clear veloute sauce

Method

1. 1

   Season the lamb chops with salt and pepper, fry in butter for one minute on one side.

2. 2

   Cover the cooked side with chicken forcemeat and sprinkle with truffle.

3. 3

   Place in a buttered baking dish and cook in a slow oven for four minutes.

4. 4

   Serve with hot clear veloute sauce poured over.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 216. The excerpt below is the record exactly as published.

Lamb Chops a la Maintenon. — Take six well-trimmed and flattened Lamb chops, season with a pinch of salt and half a pinch of pepper, put them into a saute-pan with loz. of butter, and fry on one side only for one minute. Cover the cooked side with a chicken forcemeat. Sprinkle over them a very finely-minced truffle, place them on a well-buttered baking- dish, and put them in a slow oven to cook for four minutes. Put a paper frill on the end of each chop, and serve with § pint of hot clear veloute sauce

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