Lamb Chops a la Nesselrode

Ingredients

• one dozen young lamb chops
• three tablespoonfuls of marrow
• a glass of sherry
• a cup of rice
• four cups of stock
• several sweet Chili peppers
• some salt

Method

1. 1

   Fry marrow, mushrooms, and eschalots in butter.

2. 2

   Add sherry, rice, stock, chili peppers, and salt.

3. 3

   Cook until pasty, cool, cut into rounds, place a chop on each, cover with Bechamel sauce, dip in egg and crumbs, and fry until brown.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 8. The excerpt below is the record exactly as published.

Lamb Chops a la Ncsselrode Trim carefully one dozen young lamb chops. Fry in butter three tablespoonfuls of marrow, some chopped mushrooms and eschalots. Then add a glass of sherry and stir it well before adding also a cup of rice, four cups of stock, several sweet Chili peppers chopped and some salt

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