Lamb Chops with Champagne Sauce
From The encyclopaedia of practical cookery, 1892
Serves 3
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 217. The excerpt below is the record exactly as published.
Lamb Chops with Champagne Sauce. — Pare nicely and flatten six Lamb chops, season with 1 pinch of salt and i pinch of pepper, fry slightly in a saute-pan with loz. of butter for one minute on each side, then let them cool. Cover the surfaces with chicken forcemeat, wrap them in crepinette (a skin found in the stomach of the pig), and dip in beaten egg, then in fresh breadcrumbs, and cook in a saute-pan with 2oz. of butter for four minutes on each side. Arrange a paper frill at the end of each chop, and serve with § pint of hot champagne sauce
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