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Mignons of Lamb, Sauce Bearnaise
From The table, 1889
Serves 1
Any leftover lamb can be used for other dishes.
Presented as published in 1889. 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
Nutrition per serving
708Calories
27 gProtein
29 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories708 kcal
Protein27 g
Carbohydrates29 g
Fiber0.8 g
Sugars10 g
Total Fat65 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Cholesterol118 mg
Sodium993 mg
Potassium614 mg
Calcium291 mg
Iron2.9 mg
Magnesium57 mg
Phosphorus409 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.5 mg
Folate47 mcg
Choline36 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 328. The excerpt below is the record exactly as published.
Mignons of Lamb, Sauce Bearnaise. — Procure a fine, tender leg of lamb, bone it with a sharp knife so as to detach the meat from the knuckle, beginning from the hip-side downwards. Cut out from this six even pieces or steaks, one inch thick by two and a half in diameter, pare them nicely, and with a small, keen knife remove any sinews that are liable to adhere to the meat. Lay them on a cold dish, and season with a good pinch of salt and a light pinch of pepper, and roll them well, so that THE TABLE. the seasoning be equally distributed. Put half an ounce of good butter in a frying-pan, set it on a brisk fire, and add the pieces, or mignons, im- mediately, being careful that they do not lay one on top of the other, and cook them very briskly for two and a half minutes on each side. Prepare half a pint of Bearnaise sauce
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