Lamb Chops (Cotelettes d’ Agneau) a la Durcelle

Ingredients

• pepper
• salt
• butter
• brown sauce
• cooked chopped onions
• cooked chopped mushrooms
• sherry

Method

1. 1

   Select small chops of lamb; French them, leaving a little bone about three inches in length on each, cutting away the backbone; sprinkle with pepper and salt, fry in butter.

2. 2

   Take small silver glass dishes, or little china ramequin cups, and put a little butter in the bottom of each; put two cutlets in each — meat down and bone up; then fill the cup with a brown sauce that is flavored with Harvey’s sauce, some cooked chopped onions, cooked chopped mushrooms, and sherry.

3. 3

   Put in oven and cook ten to twelve minutes with some hot water in the pan.

4. 4

   When serving, serve on a paper doily one cup for each.

5. 5

   Garnish with parsley with a paper frill on each chop.

6. 6

   Serve as an entree for luncheon or dinner.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 238. The excerpt below is the record exactly as published.

amb Chops ( Cotelettes d’ Agneau) a la Durcelle Select small chops of lamb; French them, leaving a little bone about three inches in length on each, cutting away the backbone; T'H E SWEDISH, FRENCH, AMERICAN COOK BOOK 163 sprinkle with pepper and salt, fry in butter. Take small silver glass dishes, or little china ramequin cups, and put a little butter in the bottom of each; put two cutlets in each — meat down and bone up; then fill the cup with a brown sauce that is flavored with Harvey’s sauce, some cooked chopped onions, cooked chopped mushrooms, and sherry

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