Lamb Fries a la Diable

Ingredients

• six medium-sized lamb fries
• a tablespoonful of salt
• a very little cayenne pepper
• the juice of half a lemon
• one tablespoonful of sweet oil
• a teaspoonful of ground mustard
• a tablespoonful of Parisian sauce
• roll them in flour
• six slices of lemon

Method

1. 1

   Skin the lamb fries, cut each into three slices, and season with salt, cayenne pepper, lemon juice, sweet oil, and ground mustard diluted in Parisian sauce.

2. 2

   Mix well, roll in flour, and broil for five minutes on each side.

3. 3

   Serve on a hot dish garnished with lemon slices and a hot sauce a la Diable.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 191. The excerpt below is the record exactly as published.

Lamb Fries a la Diable. — Skin well six medium-sized lamb fries; cut each into three slices and put them into a bowl. Season with a table- spoonful of salt, a very little cayenne pepper, the juice of half a lemon, one tablespoonful of sweet oil, and a teaspoonful of ground mustard diluted in a tablespoonful of Parisian sauce. Mix all well together, roll them in flour, and broil five minutes on each side. Arrange them on a hot dish garnished with six slices of lemon, and serve with a hot sauce a la Diable (No. 198), separately. Lamb chops can be prepared the same way. Lamb fries, as above pre- pared, should be immediately served as soon as cooked. 673. Lainb Fries, Tomato Sauce. — Same as for No. 672, only dipping the slices in beaten egg instead of mustard, and then in rasped bread-crust. Fry them in hot fat for six minutes, and serve on a hot dish on a folded napkin, with half a pint of hot tomato sauce (No. 205), separately. Lamb fries with Tartare sauce are prepared the same way, only serving with half a pint of Tartare sauce (No. 207), in a separate bowl. 674. Brochette of Lamb a la Dumas. — Take a raw leg of lamb weigh- ing about three pounds; remove the bone and pare off the skin. Then cut into six square pieces of equal size. Put them in a vessel with two very finely chopped shallots, one teaspoonful of chopped chives, one teaspoon- ful of parsley, and a crushed clove of garlic. Add the juice of half a lemon, a tablespoonful of salt

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