Lamb Chops with Bacon

Ingredients

• two slices of broiled bacon
• watercress

Method

1. 1

   Serve each broiled lamb chop with two slices of broiled bacon and garnish with watercress.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 241. The excerpt below is the record exactly as published.

Lamb chops with bacon Asparagus tip salad Tartelette with pears Coffee Sliced oranges. Peel and slice the oranges and put on compote dish. Serve powdered sugar separate. Force and cream. Serve raw with powdered sugar and cream separate. Poached eggs. Break the eggs in boiling water, to which may be added a soupspoonful of vinegar if desired. Add plenty of salt to the water to take away the vinegar taste. Serve on toast and garnish with parsley in branches. Canape Hambourgeoise. Place on toast one sliced gherkin with a slice of smoked salmon on top, and a little anchovy sauce in center. Garnish around edge with chopped boiled egg, parsley and lemon. Boiled honeycomb tripe. Cut honeycomb tripe in round pieces, five inches in diameter. Put in vessel with one onion, carrot, bay leaf, clove, a little celery and thyme and whole black peppers. Cover with water, salt and boil until done. Broiled honeycomb tripe. Take boiled tripe, roll in olive oil, then in fresh bread crumbs, and broil. Serve with lemon and parsley garnishing, and maitre d'hotel sauce on top. Maitre d'hotel sauce. One-quarter pound of fresh butter, juice of one lemon, and chopped parsley. Mix well. This sauce is not to be used hot. Lyonnaise potatoes. Slice an onion, fry in butter, and mix with saute potatoes. Field salad. Wash and clean the salad well. Serve with French dressing and chopped parsley. Puree of lentils (soup). Put in pot one pound of well-washed lentils and one quart of stock. Skim when it conies to a boil, and salt. Put in saute pan an onion, carrot, bay leaf, clove, some parsley, celery, leek, whole black pepper, a ham bone or small piece of pigskin, and a piece of butter, and allow to simmer. Add to the lentils, and boil. When done strain through sieve and serve with small dices of bread fried in butter. Fillet of sole, au vin blanc. Remove the skin from the fillets of sole. Put in buttered pan, add salt and a little Cayenne pepper, one-half glass of white wine, and one-half glass of stock. Cover with buttered manilla puper and put in oven to boil. When done put on platter and cover with sauce "au vin blanc." (See below.) Sauce au vin blanc (white wine sauce). Cut up some large fish bones, put in pot and cover with water. Add salt, an onion, carrot, bay leaf, clove, a little thyme and whole black peppers. Boil for half an hour. Put in another THE HOTEL ST. FRANCIS COOK BOOK 325 saucepan three ounces of butter. When warm add two spoonfuls of flour, stir, add the strained fish stock; also add the stock left from the fillets, and boil for ten minutes. Beat well the yolks of two eggs and one-half cup of cream, and thicken the sauce with same. Strain. Lamb chops with bacon. With each broiled lamb chop serve two slices of broiled bacon. Garnish with watercress

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