Lamb Cutlets a la Maintenon

Ingredients

• choice rib chops of lamb or mutton
• four ounces butter
• the same of flour
• half quantity of liquor (either broth or liquor from a can of mushrooms)

Method

1. 1

   Scrape the bones of the lamb chops, half-cook them, season, and spread with a thick white sauce.

2. 2

   Bake in a buttered pan until yellow-brown.

3. 3

   To make the sauce, create a white roux with butter and flour, add liquor, and cook with constant stirring.

4. 4

   Use the sauce to spread on the cutlets before baking.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 286. The excerpt below is the record exactly as published.

Lamb Cutlets, a la Maintenon. They are choice rib chops of lamb or mutton the bones scraped, half-cooked in a pan to shrink them, seasoned, spread on one side with a thick, white sauce, sprinkled with cut truffles baked in a buttered pan in the upper part of a hot oven to get a yellow-brown, served with paper frills upon the bones. The garnish for a breakfast dish may be a border of shapes of thin toast and for dinner a bed of peas or other accompaniment. To make the sauce, as good a way as any is to make a white roux of four ounces but- ter and the same of flour; and when they have been stirred over the fire until well cooked, add but half quantity of liquor (either broth or liquor from a can of mushrooms)

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