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716. Lamb Steak With Puree Of Peas |
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716. Lamb Steak With Puree Of Peas |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Cut and saw off six small steaks from a tender leg of lamb ; pare and trim them nicely, flatten, and season with a good tablespoonfulof salt sprinkled over, and a teaspoonful of pepper. Put a tablespoonful of sweet oil on a dish, roll the steaks well in it, then broil them for five minutes on each side. Place on a hot serving-dish half a pint of hot puree of peas (No. 49) ; arrange the steaks over, and serve.
The steaks can be served with any other garnishing required.
The same as for No. 716, serving for garnishing half a pint of hot piquante sauce (No. 203).
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