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Lamb Cutlets a la Villeroy
From The encyclopaedia of practical cookery, 1892
Serves 1
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 220. The excerpt below is the record exactly as published.
Lamb Cutlets a la Villeroy. — Trim the required quantity of Lamb cutlets, put them in a saute-pan with a lump of butter, and fry ; when cooked, press them between two plates to cool. Trim the cutlets again, dip them in a little villeroy sauce, sprinkle some fine herbs over, put them on a cold baking-sheet, and let the sauce set. Breadcrumb over the sauce. Put some ''fitter or lard
Cook this with the app: pantry check, scaling, and the assistant.