Lamb Cutlet Pie

Ingredients

• a dozen nice French lamb chops
• one cup Rhine wine
• three cups water
• a little onion
• carrots
• pepper
• salt
• one tablespoon butter
• two tablespoons flour
• half cup rich cream

Method

1. 1

   Stew lamb chops with wine, water, onion, carrot, pepper, and salt until tender.

2. 2

   Make a creamy sauce with butter and flour, add cutlets and potatoes, then fill a pie crust and bake.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 240. The excerpt below is the record exactly as published.

Lamb Cutlet Pie ( Pate de Cotelette d’ Agneau ) Select a dozen nice French lamb chops; remove the fat and trim the chops all around, just leaving a little of the bone in; put in a pan with some butter, one cup Rhine wine, three cups water, a little onion, carrots, pepper, and salt; stew the chops until nice and tender. When done, put a tablespoon butter in a saucepan, and two tablespoons flour; take the liquid from the cutlets and add to the flour and butter; beat the sauce until it becomes creamy (then add the cutlets to the sauce and scooped-out balls of potatoes that have been well cooked); pepper and salt to taste and some sherry; let come to a boil and when ready to serve, add half cup rich cream

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