Lamb Chops, Robinson

Ingredients

• eight lamb chops
• a dozen chicken livers
• two ounces of hot melted butter
• a spoonful of flour
• a cup of bouillon or broth
• a little dry sherry wine
• season with salt and pepper

Method

1. 1

   Broil eight lamb chops, and lay them on a platter.

2. 2

   Clean a dozen chicken livers, cut in four, season with salt and pepper, put in a frying pan with two ounces of hot melted butter, and saute for three minutes.

3. 3

   Then sprinkle with a spoonful of flour, add a cup of bouillon or broth, boil for a minute, add a little dry sherry wine, and pour over the chops.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 148. The excerpt below is the record exactly as published.

Lamb chops, Robinson Crescents Lyonnaise potatoes Corn saute in butter Orange compote Snails (cake) Demi tasse DINNER Consomme Florentine Ripe olives. Celery Sand dabs, meuniere Broiled baby turkey, cranberry sauce Baked sweet potatoes Summer squash Lettuce salad, egg dressing Coupe St. Jacques Macaroons Coffee Poached eggs, Creole. Put some boiled rice on a platter, lay four poached eggs on top, and cover with Creole sauce. Lamb chops, Robinson. Broil eight lamb chops, and lay them on a platter. Clean a dozen chicken livers, cut in four, season with salt and pepper, put in a frying pan with two ounces of hot melted butter, and saute for three minutes. Then sprinkle with a spoonful of flour, add a cup of bouillon or broth, boil for a minute, add a little dry sherry wine

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