(1669). Lamb Cutlets, Plain - Yearling (Cotelettes D'Agneau Tardif Nature)

Five or six cutlets can be taken from a rack of yearling lamb, four or five from a spring lamb: remove the skin, cut them into any desired thickness, and should the rack be too thin, then cut them off on the bias. Remove and pare the bone from each chop, then beat down to flatten to half an inch in thickness, and trim them all around, removing the skin from each side of the rib bone; scrape about an inch of the end of the bone, clean off the meat and fat to enable it to be decorated with a paper frill; when cooked season with salt, coat over with butter or oil, place on the gridiron all on the same side and broil on a slow but well maintained fire. When cooked on one side, turn over and finish cooking on the other; the entire operation should take about six minutes; trim the handles with paper frills (No. 10), dress and serve with a little clear gravy (No. 404).

(1670). Lamb Cutlets A La Bussy (Cotelettes D'Agneau A La Bussy)

Pare eight yearling lamb cutlets; season with salt, mask over with oil and broil quite rare on a brisk fire. Prepare beforehand a salpicon of truffles, sweetbreads and mushrooms all cut up into quarter inch pieces and mixed with a well reduced allemande sauce (No. 407); as soon as it becomes quite cold, add to it dice pieces of duck's liver cut the same size. Spread this salpicon on the chops all on the same side rounding it well on top; cover over with a cream forcemeat (No. 75), besprinkle with finely chopped truffles and pour over a little melted butter. Place the chops in a slack oven to heat the salpicon, trim the bone handles, dress the chops flat on a light bechamel and cream sauce (No. 411). Serve with some of the same sauce in a separate sauce-boat.

Lamb Cutlets A La Bussy Cotelettes D Agneau A La B 366

Fig. 846.

(1671). Lamb Cutlets A La Catalane (Cotelettes D'Agneau A La Catalane)

Cut off twelve lamb cutlets; pare them with the bones quite short, beat them flat, salt over and roll in oil, range them on a broiler all one way, and broil the chops on a brisk fire on one side only. Reduce one pint of bechamel (No. 409) adding to it a few spoonfuls of mushroom broth, and when nicely thickened stir in some prepared red pepper (No. 168), four spoonfuls of cooked mushrooms, the same quantity of cooked lean ham, both well chopped separately, and let this preparation become cold. Cover the cooked sides with a layer of the preparation, having it dome-shaped on top; bestrew with grated parmesan, then lay them on a buttered sautoir and pour butter over; set this for one instant on top of the range, then finish cooking the cutlets in a hot oven and have the preparation well browned; remove them at once to garnish the handles with frills (No. 10) and dress with a half-glaze (No. 413) and tomato sauce (No. 549) containing shredded sweet peppers.

(1672). Lamb Cutlets A La Charleroi (Cotelettes D'Agneati A La Charleroi)

Saute sufficient trimmed and seasoned lamb cutlets in butter; when done, drain and arrange them on a baking sheet one beside the other; cover over .with a buttered paper and let get cold under the pressure of a light weight. Pare the cutlets once more and lay on one of their sides a reduced and thick soubise purge (No. 733); smooth and let harden for an hour, then lift up the cutlets one by one. and dip them in a Villeroi sauce ( No. 560), allow the surplus of this to drain off, then range them on a baking sheet, apart from one another so that they do not touch and keep this in a cool place to harden the sauce. Detach the cutlets from the sheet, trim off any surplus of sauce, and roll the chops in grated parmesan, dip them at once into beaten eggs, and cover over with white bread-crumbs; smooth the surfaces nicely and range them in a trying-basket (Fig. 121), plunge this into hot frying-fat, drain, trim the handles and serve on a folded napkin.