(1691). Lamb Cutlets In Crepinette (Cotelettes D'Agneau En Crepinette)

Prepare twelve rather thick but well-trimmed lamb cutlets, leaving the kernel only, and suppressing all the fat and sinews; chop the meats without cutting through, then season with salt, pepper and nutmeg. Make a forcemeat with half a pound of chopped fat pork, half a pound of cooked fine herbs (No. 385), and two ounces of fresh bread-crumbs; mix thoroughly and lay it on both sides of the cutlets; wrap each one separately in a square piece of " crepinette " or caul fat well fattened; butter them over with a brush dipped in butter, and broil for twenty-five minutes on a slow fire, turning them round when done on one side; then lay them on a small baking tin; trim the handles with frills (No. 10); dress in a circle on a dish, adding some reduced clear gravy (No. 404.)

(1692). Lamb Cutlets In Papers (Cotelettes D'Agneau En Papillotes)

Lamb cutlets from their peculiar tenderness and delicacy are well adapted to be prepared in papers. Trim eight spring lamb cutlets pared most carefully and keeping them as wide as possible; season and fry in a sautoir with some melted fat pork, turning them over while cooking; let them remain quite rare; remove the cutlets leaving the pork in the pan and to it add finely chopped onions, shallots, mushrooms, and truffles; after these have rendered their moisture take them out and mix in with some chopped parsley, and lean.cooked, and finely shredded ham combined with two spoonfuls of baking forcemeat (No. 81). Divide this preparation into as many parts as there are cutlets and cover each one with a layer of it, cut some sheets of strong paper into heart-shapes, oil over on one-half the right side, pour a little sauce, with a cutlet on top, then a little more of the sauce and fold over the paper; plait the two edges together in such a way as to enclose the meat completely, then lay them on a buttered dish that can stand the heat of the oven, and on which they are to be served; set it in the oven, and when they have acquired a fine color serve; or they may be broiled over a very slow fire in their papers and then dressed on a very hot dish.

Fig. 347.

(1693). Lamb Cutlets With String Beans (Cotelettes D'Agneau Aux Haricots Verts)

Pare the breast bones four inches long, cut off the neck to the third rib, saw off the spinal without spoiling the fillets as far as the rib, then cut from each rack five, six, or seven chops according to the thickness of the meat and the purpose they are intended for. Remove the meat from the end bones of each chop an inch deep, and flatten the meat lightly; suppress the fibrous skin adhering to the kernel, also the one attached to the bone; season with salt, and dip in melted butter; roll them in fresh bread-crumbs, then broil over a brisk fire, turning them only once during the operation. Trim the handles with frills (No. 10), dress and garnish with sauted string beans (No. 2829), pour around some clear gravy (No. 404) having had a blanched and chopped shallot boiled in with it and serve.