Lamb Cutlets, Maxime Style

Ingredients

• 2 lb. best end neck of lamb
• 1/2 lb. liver farce
• 6 leaves of French leaf gelatine
• 1/2 pint tomato sauce
• 1/2 pint bechamel sauce
• salt
• pepper
• nutmeg

Method

1. 1

   Trim the neck neatly, cut off the bone ends, season with salt and pepper, and braise for about one hour on a bed of mirepoix.

2. 2

   When done, set to cool.

3. 3

   Prepare a farce, cut the meat into cutlets, season, and cover one side with farce.

4. 4

   Dissolve gelatine and strain into sauces, stir and season.

5. 5

   Coat cutlets with sauces, place on a wire tray, and keep on ice until set.

6. 6

   Dish up in a circle with a dressed salad in the center.

Nutrition per serving

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.

Lamb Cutlets, Maxime Style.) 2 lb. best end neck of lamb, \ lb. liver farce, 6 leaves of French leaf gelatine, \ pint tomato sauce, \ pint be- chamel sauce, salt, pepper and nutmeg

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