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Lamb Cutlets (Cotelette d’ Agneau) a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 2
Entree for luncheon or dinner.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 237. The excerpt below is the record exactly as published.
amb Cutlets ( Cotelette d’ Agneau) a la Hollandaise Take the loin or French lamb chops and fillet them; remove bone, put fillets on a broiler; sprinkle with pepper and salt, then broil rare. Put on a buttered baking sheet; cover with chicken mousse; decorate with a strip of chicken mousse across with a strip of truffle and Spanish pepper on each side. Put in oven with some sherry, pepper, and salt and cook — covered — from six to eight minutes. When done, arrange on a foundation of spinach
Cook this with the app: pantry check, scaling, and the assistant.