Noisettes d'Agneau aux Concombres (Fillets of Lamb with Cucumber)

Ingredients

• the best end of a neck of lamb
• a small quantity of salad oil
• one or two cucumbers
• a piece of butter
• a sprinkling of flour

Method

1. 1

   Prepare lamb fillets, season, and marinate.

2. 2

   Dip in egg and breadcrumbs, then fry until golden.

3. 3

   For the garnish, fry cucumber pieces in butter, add flour, and moisten with stock.

4. 4

   Stew until tender.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 18. The excerpt below is the record exactly as published.

Noisettes d'Agneau aux Concombres (Fillets of Lamb with Cucumber). — Take the best end of a neck of lamb, remove the bone, trim off any superfluous fat and skin, and cut from it some slices about three- quarters of an inch thick ; flatten them with the cutlet bat, trim them neatly and lay them in a dish. Sprinkle each little fillet with pepper and salt, then pour on a few drops of lemon-juice and a small quantity of salad oil. Cover all with a layer of chopped onions, and leave the fillets in a cool place for three or four hours. Then wipe each fillet 32 Little French Dinners. carefully with a cloth, dip them in egg, then in stale bread- crumbs, and in half-an-hour's time arrange them in the wire frying-basket and fry them in boiling fat a golden brown colour. Drain them thoroughly in front of the fire on soft paper, and serve them in a circle with the following garnish in the centre : Peel one or two cucumbers, free them from pips, and cut them up into squares. Melt a piece of butter in a saucepan and fry the pieces of cucumber in it for two or three minutes, then add a sprinkling of flour

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