Noisette of Lamb A La Robinson

Ingredients

• four chops from a loin of lamb
• five or six chicken livers
• two good-sized fresh mushrooms
• a teaspoonful of finely chopped onions
• two tablespoonfuls of sherry wine
• a small cup of brown sauce
• the juice of one-half a lemon
• some chopped parsley

Method

1. 1

   Broil the lamb chops and serve on toast.

2. 2

   Fry chicken livers and mushrooms with onions, add sherry and brown sauce, cook, then add lemon juice and parsley.

3. 3

   Pour over the noisettes.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 37. The excerpt below is the record exactly as published.

NOISETTE OF LAMB A LA ROBINSON ^ Cut four chops from a loin of lamb; trim well, leaving only a small piece of fat at the end of each. Broil, and dish each up on a round piece of toast. Slice five or six chicken livers, also two good-sized fresh mushrooms, season with salt and pepper, and fry together in butter for a few minutes. While frying, add a teaspoonful of finely chopped onions, then two tablespoonfuls of sherry wine, and a small cup of brown sauce. Cook for four minutes, add the juice of one-half a lemon, some chopped parsley

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