Lamb Cutlets en Crepinette

Ingredients

• a dozen Lamb cutlets
• 1 teacupful of fine herbs
• 1 teacupful of raw truffles cut in dice
• a few spoonfuls of Madeira
• half their quantity of cooked forcemeat
• in breadcrumbs

Method

1. 1

   Trim the cutlets, sprinkle with pepper and salt, fry in clarified butter.

2. 2

   Add fine herbs, truffles, and Madeira, boil until reduced.

3. 3

   Remove cutlets, add forcemeat to the pan, wrap cutlets in caul, dip in butter and breadcrumbs, broil until cooked, serve with perigueux sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 218. The excerpt below is the record exactly as published.

Lamb Cutlets en Crepinette. — Trim a dozen Lamb cutlets, keeping the rib-bone short, boat them lightly with a cutlet- bat, sprinkle with pepper and salt, put them in a flat stew- pan with a little clarified butter, and fry over a brisk fire, turning when nearly done. Sprinkle 1 teacupful of fine herbs over them, 1 teacupful of raw truffles cut in dice, and a few spoonfuls of Madeira ; boil till the liquor is reduced to glaze, then take the cutlets out, move the stewpan to the side of the fire, and put in with the herbs half their quantity of cooked forcemeat. Steep a pig’s caul, spread it on a cloth, divide it into squares, put a layer of the force- meat preparation over each, and wrap these round the cutlets so as to entirely cover them ; dip them in warmed butter, then in breadcrumbs

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