Lamb Chops (Cotelettes d’Agneau) a la Marseillaise

Ingredients

• pepper
• salt
• butter
• milk
• flour

Method

1. 1

   Select rib chops of lamb or mutton, French them well, leaving only three inches of the bone on, remove the backbone, pound the chop down with a rolling pin so it becomes rather flat, cover it with a hot thick white sauce flavored strongly with onions, and made from butter, milk, and flour.

2. 2

   Put the chops on oiled table until cold.

3. 3

   When cold, dip in egg and bread crumbs and fry in very hot fat, golden brown.

4. 4

   When done, serve on a hot platter, one cutlet resting on top of another; garnish each chop with a paper frill and in the centre pour a soubise sauce.

5. 5

   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.

Lamb Chops ( Cotelettes d’Agneau ) a la Marseillaise Select rib chops of lamb or mutton, F rench them well, leaving only three inches of the bone on, remove the backbone, pound the chop down with a rolling pin so it becomes rather flat, cover it with a hot thick white sauce flavored strongly with onions, and made from butter, milk, and flour. Put the chops on oiled table until cold. When cold, dip in egg and bread crumbs and fry in very hot fat, golden brown. When done, serve on a hot platter, one cutlet resting on top of another; garnish each chop with a paper frill and in the centre pour a soubise sauce. Serve as an entree for luncheon or dinner. Lamb Chops with Asparagus, a la Lydie Cotelettes d’Agneau aux Pointes d’Asperges, a la Lydie Take nice young rib chops; scrape the meat from the bone and french them well; put on a buttered pan; sprinklewith bread crumbs and put a little speck of butter on each; sprinkle with pepper and salt

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