Lamb Cutlets en Chaudfroid
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. 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
Nutrition per serving
640Calories
10 gProtein
79 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein10 g
Carbohydrates79 g
Fiber1.4 g
Sugars50 g
Total Fat32 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.2 g
Cholesterol33 mg
Sodium914 mg
Potassium466 mg
Calcium320 mg
Iron1.2 mg
Magnesium39 mg
Phosphorus269 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C9 mg
Vitamin A260 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate29 mcg
Choline44 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 15. The excerpt below is the record exactly as published.
LAMB CUTLETS EN CHAUDFROID. Five to six persons Braise a piece of best-end neck of lamb. When cold, divide it into cutlets, and trim them. Brush over with a lhttle cool Aspic Jelly to which has been added some chopped mint. Leave to set, then coat with the following Chaudfroid :— $ pint Bechamel Sauce (Recipe No. 191) 14 gills Aspic Jelly (Recipe No. 16) 1 tablespoonful cream
Cook this with the app: pantry check, scaling, and the assistant.