Noisettes of Lamb, Ducale
From The Hotel St. Francis cook book, 1919
Serves 1
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 199. The excerpt below is the record exactly as published.
Noisettes of lamb, Ducale. Season four noisettes of lamb with salt and pepper, and fry in saute pan with one spoonful of butter. When done place on a platter and garnish with fresh-boiled artichoke bottoms filled with French peas in butter. Pour sauce Madere over the noisettes. Silver cake. Ten ounces of sugar, six ounces of butter, the whites of six eggs, half a pint of milk, three-quarters of a pound of flour, and one-half ounce of baking powder. Mix well the sugar and the butter, and then stir in the whites of eggs and milk. Add the flour with the baking powder mixed in, and the rind of one lemon. Mix the whole lightly, and bake in the same manner as pound cake. 266 THE HOTEL ST. FRANCIS COOK BOOK SEPTEMBER 10 BREAKFAST LUNCHEON Sliced nectarines with cream Casawba melon Broiled salt mackerel Eggs Chambery Baked potatoes Ragout a la Deutsch Rolls German apple cake Coffee Iced tea DINNER Cream of farina, lie Sweet pickles. Salted almonds Fillet of sole, Pondichery Veal chops, Montgolfier English spinach Duchess potatoes Escarole and chicory salad Rice darioles Demi tasse Eggs Chambery. Make a puree of chestnuts, spread on four pieces of buttered toast, lay a poached egg on each, and cover with brown sauce (sauce Madere). Cream of farina, lie. Bring to a boil one pint of chicken broth, then let one-half pound of farina run into it ; and cook for about thirty minutes. Then add one pint of boiling milk, season with salt
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