Lamb Chops with Asparagus, a la Lydie

Ingredients

• pepper
• salt
• butter
• bread crumbs

Method

1. 1

   Take nice young rib chops; scrape the meat from the bone and french them well; put on a buttered pan; sprinkle with bread crumbs and put a little speck of butter on each; sprinkle with pepper and salt; brown in oven for about six minutes.

2. 2

   Serve on a hot platter, one chop resting on top of another in the form of a ring; garnish with a paper frill on each and in the centre serve asparagus with a supreme sauce.

3. 3

   Garnish with parsley.

4. 4

   These chops can also be served with plain brown gravy, and vegetables at the side.

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 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.