Stuffed Lamb Cutlets a la Duchesse

Ingredients

• pepper
• salt
• some sherry

Method

1. 1

   Trim the bones from the lamb cutlets and make in round pieces.

2. 2

   Put on a broiler; sprinkle with pepper and salt, and broil for four minutes.

3. 3

   When cold, coat with chicken mousse and decorate all around with a green strip made from chicken mousse that is colored with chopped parsley and a diamond of truffle in the centre.

4. 4

   Put on a buttered pan with some sherry; cook — covered — in oven six minutes.

5. 5

   When done, arrange on round pieces of toast, with fried bananas around and peas in the centre.

6. 6

   Serve for luncheon or dinner with a truffle sauce in a sauceboat.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 237. The excerpt below is the record exactly as published.

Stuffed Lamb Cutlets a la Duchesse Cotelettes d’ Agneau farcies, a la Duchesse Trim the bones from the lamb cutlets and make in round pieces. Put on a broiler; sprinkle with pepper and salt, and broil for four minutes. When cold, coat with chicken mousse and deco¬ rate all around with a green strip made from chicken mousse that is colored with chopped parsley and a diamond of truffle in the centre. Put on a buttered pan with some sherry

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