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Lamb Chops a la Signora
From The table, 1889
Serves 6
Arrange a curled paper at the end of each chop.
Presented as published in 1889. 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
Nutrition per serving
396Calories
23 gProtein
0 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories396 kcal
Protein23 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.3 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2.3 g
Cholesterol123 mg
Sodium595 mg
Potassium275 mg
Calcium20 mg
Iron2.2 mg
Magnesium24 mg
Phosphorus182 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C15 mg
Vitamin A1.6 mcg
Vitamin E0.1 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.2 mg
Folate20 mcg
Choline88 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 192. The excerpt below is the record exactly as published.
Lamb Chops a la Signora. — Pare six fine lamb chops, and split them through the centre. Fill the insides with a very fine salpicon (No. 256); season with a pinch of salt and half a pinch of pepper. Close together, and dip in beaten egg, then in fresh bread-crumbs. Fry them for four minutes on each side in two ounces of clarified butter in a sautoire, and serve with a gill of hot Montglas sauce
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