Lamb Cutlets, Marienbad Style

Ingredients

• 8-10 well trimmed lamb cutlets
• 1/2 pint endive or chicoree puree
• demi-glace sauce
• 2 oz. butter
• 1/2 pint tin champignons
• 4 oz. pounded lean lamb
• 2 egg yolks
• seasoning
• 3 oz. vermicelli
• 2 egg yolks
• 1/2 gill bechamel
• Asparagus tips

Method

1. 1

   Flatten cutlets, sauté one side in butter, press to cool.

2. 2

   Prepare farce with mushrooms, endive puree, pounded meat, and egg yolks.

3. 3

   Spread on cooked sides, arrange in sauté-pan, and cook in oven for 15 minutes.

4. 4

   Prepare croutons with vermicelli, mix with bechamel, egg yolks, and fry.

5. 5

   Serve cutlets with asparagus tips and demi-glace sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 45. The excerpt below is the record exactly as published.

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

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