Lamb Cutlets Duchesse

Ingredients

• one dozen lamb chops
• two ounces of butter
• half a can of mushrooms
• one small onion
• one teaspoonful of parsley
• a cup of milk
• the juice of a lemon
• one teaspoonful of sugar
• the yolks of four eggs

Method

1. 1

   Fry lamb chops and cool.

2. 2

   Cook butter, mushrooms, onion, and parsley, add milk thickened with flour, lemon juice, and sugar.

3. 3

   Add beaten egg yolks, cover chops, cool, brush with egg, sprinkle with crumbs, and fry until brown.

Nutrition per serving

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 8. The excerpt below is the record exactly as published.

Lamb Cutlets Duchesse Fry one dozen lamb chops in butter and set aside to cool. Put in a stew pan two ounces of butter with half a can of mushrooms, one small onion and a teaspoonful of parsley, all minced fine; salt, pepper, cayenne and a little mace. Cook this gently for ten minutes and add a cup of milk thickened with flour and butter, the juice of a lemon and one teaspoonful of sugar. Cook a few minutes. Take from the fire and add the yolks of four eggs

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