Rack of Lamb, Montjo
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 103. The excerpt below is the record exactly as published.
Rack of lamb, Montjo. Roast a rack of lamb, and serve with sauce Ma- dere, to which has been added a can of French mushrooms and some stuffed olives
Cook this with the app: pantry check, scaling, and the assistant.