Lamb Cutlets, Dantzig Style
From Recherché entrées, 1907
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 44. The excerpt below is the record exactly as published.
d neck of lamb, \ lb. liver farce, 6 leaves of French leaf gelatine, \ pint tomato sauce, \ pint be- chamel sauce, salt, pepper and nutmeg. Trim the neck neatly, cut off the bone ends, season with salt and pepper, and braise for about one hour in the usual way on a bed of mirepoix (vegetable and bacon) ; when done, set to cool. Prepare a farce as described below, cut the meat into cutlets, trim them, season with pepper and salt, and cover one side with a thin layer of the farce. Dissolve the gelatine and strain separately into the sauces, allowing three leaves for the tomato sauce and three leaves for the bechamel sauce. Stir the sauces for some minutes and season to taste. When sufficiently cool, coat the covered sides of the cutlets alternately with white sauce and tomato sauce. Place the cutlets after being well masked on to a wire tray, and keep on the ice until quite set. Dish up in a circle, put a dressed salad in the centre of the dish, place a paper rufHe on each cutlet, and serve. Farce for Cutlets Maxime. \ lb. calf's liver, \ lb. bacon, i small carrot, a small bunch of herbs (bouquet garni), i small onion, i clove, I small blade mace, salt, pepper and nutmeg. Cut up the bacon and fry it, slice the liver and add to the bacon, fry a little, then put in the carrot and onion Entrees of Lamb. 105 sliced, also the herbs, etc., and season with salt, pepper and nutmeg. When cooked sufficiently, remove herbs, etc., and pound the remainder in a mortar, add the foie gras with the liver. Rub through a sieve, when the farce is ready for use. Cdtelettes d'Agneau k la Dantzig (Cold). (Lamb Cutlets, Dantzig Style.) I neck of lamb, i tin or terrine foie gras pate, 2 oz. butter, I tongue, i white of egg, i truffle, \ pint white chaudfroid sauce, z\ gills aspic jelly, i table-spoonful cream, 2 table-spoonfuls cooked peas, 2 tomatoes, may- onnaise sauce, vegetable mac6doine, seasoning. Trim the neck neatly, cut it into small cutlets, season with salt and pepper, make the butter hot in a saut6-pan, fry the cutlets and press until cold. Pound the foie gras and tongue in a mortar, add the cream, and a little white sauce, moisten with sufficient aspic to make it set, rub it through a fine sieve and mix with it a little truffle (finely chopped) . Trim the cutlets, cover them completely with the farce, allow the farce to s^t, then mask with the chaudfroid sauce, previously mixed with enough green pea puree to give it a greenish tint (a little spinach colouring may be added if neces- sary). Ornament one side of each cutlet with fancifully cut shoes of truffle and hard-boiled white of egg. Set the garnish with a little aspic jelly. When the garnish is set, coat each cutlet with half-set aspic. Have ready a border mould filled with a macedoine of vegetables neatly set in aspic and range the cutlets on the border. Prepare a salad seasoned with mayonnaise composed of peeled and thinly cut tomatoes, green peas, and macddoine of vegetables, fiU the centre of the dish with this and serve. io5 Recherche 'Entrees. Cotelettes d'Agneau Farcies t la Frangaise. (Farced Lamb Cutlets, French Style.) 8 lamb cutlets, i pig's caul, i oz. butter, chicken or liver farce, i truffle, i egg, bread-crumbs, fat to fry, pepper and salt, sauce. Trim and shape the cutlets, season with pepper and salt, put them in a saute-pan, with i oz. of butter pre- viously heated, fry the cutlets lightly over a quick fire. (The cutlets must not be allowed to fry long and should be quite underdone when taken up). Drain, put to press between 2 boards, when cold, pare and trim neatly. Have ready some chicken or liver farce, chop the truffle finely, and mix with the farce. Cover each side of the cutlets with the farce, wrap up each in pig's caul, egg and crumb, (twice if necessary), shape neatly and place in a wire basket. Fry a golden colour in hot fat or lard ; drain, dish up and serve with Perigord sauce. Cotelettes d'Agneau a la Russe (Cold). 3 lb. best end neck of lamb, 4 sheets gelatine, 4 hard- boiled eggs, seasoning, i gUl stiff mayonnaise, a gill aspic jelly, I teaspoonful anchovy essence, i oz. butter, seasoning. Cooked green peas and set aspic for garnish. Trim the neck, removing skin and bone, and shorten the rib bones. Wrap the neck in buttered paper and cook it in the stock-pot till tender ; when cold, cut into cutlets and shape them neatly. Have ready the yolks of eggs, rub them through a wire sieve, work in the anchovy essence, season with salt and pepper, and add the butter. Spread the right side of the cutlets with the egg farce, then mask them with the mayonnaise sauce, to which the gelatine, previously soaked and melted and strained, has been added. Dish up the cutlets when set, garnish with small cress, or any other salad. Garnish Entrees of Lamb. 107 the dish further with chopped aspic jelly, and the halves of the eggs filled with remainder of egg farce, with a row of green peas on top. Cotelettes d'Agneau Marienbad.* '' (Lamb Cutlets, Marienbad. Style. ) ' 8-10 well trimmed lamb cutlets, J pint endive or chicoree puree, demi-glace sauce, 2 oz. butter, J pint tin champignons, 4 oz. pounded lean lamb, 2 egg yolks, seasoning. For Croutons : — 3 oz. vermicelli, 2 egg yolks, J gill bdchamel. For Garniture : — Asparagus tips. Flatten the cutlets lightly. Saute one side of each in a saut6-pan containing the butter, and put them under press to cool. Meanwhile prepare a farce by chopping finely the preserved mushrooms, and adding to it the endive puree, pounded meat, and egg yolks. Season to taste, and mix thoroughly. Spread the cooked sides of the cutlets with this mixture. Range the cutlets, farced side uppermost, in the saute-pan with the butter, and cook in a fairly hot oven for about 15 minutes. Prepare croutons by boiling the vermicelli in slightly salted water till tender. Drain and mix with enough bechamel to form a thick pur^e, to this add 2 yolks of eggs, salt and pepper, and spread on a plate or dish when the purfe has been made hot. When cold stamp out as many cutlet -shaped croutons as there are cutlets, egg and bread-crumb them, and fry them in deep fat. Drain well, and dress a cutlet on each. Dish up in the form of a crown. Fill the centre with cooked asparagus tips, seasoned and tossed in a little fresh butter. Pour some demi-glace sauce round, and serve. * Adapted from M. C. J. Corblef s MSS. io8 Recherche 'Entrees. C6telettes d'Agneau d, la Nantaise. (Lamb Cutlets, Nantese Style.) 8 good-sized lamb cutlets, \ lb. veal or chicken force- meat, seasoning, i large truffle or i table-spoonful truffle peelings, 2 oz. chopped cooked ox-tongue, i oz. butter, I giU brown sauce, i egg, i dessert-spoonful meat glaze or Lemco. Pare and flatten the cutlets, then trim them neatly and fry one side of each in butter. Drain them and season both sides with salt and pepper. Mix the force- meat with a little cream or white sauce, and spread a layer of this on the cooked side of each cutlet. Brush over the coated sides with white of egg and cover com- pletely with a mixture of finely chopped truffle and tongue
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