Loin of Lamb Chops, Jardiniere
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 103. The excerpt below is the record exactly as published.
Loin of lamb chops, jardiniere Rolls Souffle potatoes Coffee Cold artichokes, mustard sauce Assorted cheese with crackers Coffee DINNER Consomme Valentienne Salted almonds Lake Tahoe trout, meuniere Chicken saute, Montpensier Duchesse potatoes Jets de houblons Dandelion salad Dartois Chantilly Coffee Loin of lamb chops, jardiniere. Season four lamb chops with salt and pepper, roll in oil, and broil. Then place on a platter, cover with Madeira sauce, and garnish with bouquets of fresh vegetables ; such as peas in butter, cauliflower Hollandaise ; or asparagus tips, string beans, young carrots, etc. Also add some kind of potatoes
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