Lamb Chops in Ramequin Cups a la Europeenne

Ingredients

• even-sized thick lamb chops
• one cup of the juice
• a large tablespoonful of flour
• a half cup of cold broth
• two cups of cooked mushrooms

Method

1. 1

   Trim and cook the lamb chops in stock with onions, carrots, pepper, and salt until tender.

2. 2

   Strain the juice and thicken with flour and broth.

3. 3

   Add mushrooms.

4. 4

   Place a tablespoon of mushrooms in each ramequin, add a chop, fill with remaining mushrooms, and bake in hot water for 8 minutes.

5. 5

   Garnish and serve.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 92. The excerpt below is the record exactly as published.

Lamb Chops in Ramequin Cups a la Europeenne Cdtelettes d’Agneau en mottles a ramSquin a VEuropeenne Select even-sized thick lamb chops; trim them, cut away part of the bone, cut the rib bone off, leaving it about two inches in length from the chop. Put them in stock sufficient to cover them, with onions, carrots, pepper, and salt and let them cook until very tender on a low fire, time about an hour; when they are cooked, strain one cup of the juice from the pan, thicken it with a large tablespoonful of flour dissolved in a half cup of cold broth; color it with kitchen bouquet and season it to taste; add to it two cups of cooked mushrooms

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