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Lamb Chops a la Villeroi
From The table, 1889
Serves 3
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
627Calories
46 gProtein
1 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories627 kcal
Protein46 g
Carbohydrates1.4 g
Fiber0.2 g
Sugars1 g
Total Fat63 g
Saturated Fat20 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.9 g
Cholesterol234 mg
Sodium2254 mg
Potassium611 mg
Calcium45 mg
Iron4.6 mg
Magnesium50 mg
Phosphorus372 mg
Zinc6.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C60 mg
Vitamin A6.4 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B124.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate43 mcg
Choline177 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 3 servings.
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 Villeroi. — Pare neatly six chops, flatten them well, and season with a pinch of salt and half a pinch of pepper. Make an incision in each chop, and garnish the inside with a slice of truffle, previously dipped in demi-glace (No. 185); then dip the chops in beaten egg, roll them in fresh bread-crumbs, and put into a sautoire with two ounces of butter, and fry four minutes on each side. Pour half a pint of hot Perigueux sauce
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