Lamb Cutlets a la Duchesse

Ingredients

• cutlets that have been cut off a neck of Lamb
• a lump of butter
• two or three mushrooms
• a sprig of parsley
• a finely-chopped onion
• 1 breakfast-cupful of white sauce
• the juics of a lemon
• three well-beaten yolks of eggs
• 1 table-spoonful of caster sugar
• in breadcrumbs

Method

1. 1

   Fry the cutlets in butter, drain and cool.

2. 2

   Cook mushrooms, parsley, onion in butter, add white sauce, lemon juice, yolks, and sugar, stir until thick.

3. 3

   Coat cutlets in sauce, cool, brush with egg, roll in breadcrumbs, fry until browned, serve with green pea puree.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 218. The excerpt below is the record exactly as published.

Lamb Cutlets a la Duchesse. — Neatly trim the cutlets that have been cut off a neck of Lamb, scraping the top of the bone till clean, put them in a frying-pan together with a lump of butter, and fry them. When cooked, drain the cutlets, and leave them till cold. Put in a saucepan two or three mushrooms, a sprig of parsley, a finely-chopped onion, and a lump of butter ; stir them over the fire till hot, then pour in 1 breakfast-cupful of white sauce, the juics of a lemon, a liaison of three well-beaten yolks of eggs, and 1 table-spoonful of caster sugar. Stir the mixture by the side of the fire till of the consistency of thick cream, then dip the cutlets into it, coating them well with the sauce, and set them to cool. Brush the cutlets over with beaten yolk of egg, roll them in breadcrumbs

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