Noisettes d'Agneati Cendrillon

Ingredients

• the fillet from a loin of lamb
• plenty of butter
• a good sprinkling of salt
• artichoke bottoms
• some well-reduced puree of onions
• a sprinkling of grated Parmesan cheese
• some gravy

Method

1. 1

   Slice lamb fillet, trim neatly, and cook in butter with salt.

2. 2

   Place on artichoke bottoms, mask with onion puree, sprinkle with cheese and butter, color in the oven, and serve immediately.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 44. The excerpt below is the record exactly as published.

Noisettes d'Agneati Cendrillon (Fillets of Lamb with Cendrillon garnish). — Take the fillet from a loin of lamb, cut it in slices about three quarters of an inch thick, trim them all very neatly and cook them in a saute-pan with plenty of butter and a good sprinkling of salt. They should be underdone. Put each slice on an artichoke bottom, previously cooked in stock, mask each with some well-reduced puree of onions (Soubise) and add a sprinkling of gi*ated Parmesan chees

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