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Lamb, Cold (en Blanquette)

Name: Lamb, Cold (en Blanquette)
Yield: 3 servings
Ingredients: a pound and a half of cold lamb; six large mushrooms; three ounces of butter; half a pint of good veal stock; a tea-spoonful of flour; the well-beaten yolks of two eggs; four table-spoonfuls of cream

From Cassell's dictionary of cookery, 1892

Serves 3

Garnish with slices of lemon. Sufficient for three or four persons.

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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 796. The excerpt below is the record exactly as published.

Lamb, Cold (en Blanquette). — Take some cold lamb, mince it finely, and season it ■with a little salt and pepper. Supposing there to be a pound and a half of cold lamb, divide six large mushrooms into slices. Fry those in three ounces of butter for five minutes, then pour over them half a pint of good veal stock, mixed smoothly with a tea-spoonful of flour, and simmer gently for half an hour. Now add the minced lamb, and the well-beaten yolks of two eggs mixed with four table-spoonfuls of cream

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