Cotelettes D'agneau A La Victor Hugo - Lamb Cutlets, Victor Hugo Style

Season, egg and bread crumb as many lamb chops as are needed, fry them in clarified butter, and serve them with horse-radish-Bearnaise sauce.

Cotelettes D'agneau A La Salernienne - Lamb Cutlets, Salernian Fashion

Season the chops with salt and pepper, dip in beaten eggs and roll in bread crumbs mixed with grated Parmesan cheese; fry the chops in clarified butter or lard, dress them on a bed of risotto with saffron and pour around some tomato sauce blended with rich veal gravy.

Cotelettes D'agneau A La Hexri Iv. - Lamb Cutlets Henry Iv. Style

Choose some nice prime lamb chops, saute them on one side only and put them under light press to get cold. Then trim them all of the same size, lay a teaspoonful of salpicon of truffles and mushrooms on the cooked side of each chop, cover with chicken cream forcemeat, smooth over the surface, and besprinkle one-half with chopped truffles and the other with chopped smoked beef tongue. Now lay the chops in a buttered saute pan, heat on top of the range, and finish to cook in a mild oven for about 10 minutes. Dress on a dish, put a frill on each chop and serve with Valois sauce.

Cotelettes D'agneau Froide A La Strassbourgeoise Cold Lamb Cutlets, Strassburg Fashion

Cut from a cooked, cold rack of lamb chops 3/4 inch thick, trim nicely and put on ice. Pound in the mortar 4 ounces of pate de foie gras with 2 ounces of butter, rub through a fine sieve and add 2 tablespoonfuls of whipped cream; cover each chop with this mixture, smoothing the surface with a knife dipped in lukewarm water; set on ice until the foie gras becomes firm, then coat with brown, chaudfroid, sauce, decorate with truffles cut into fanciful shapes, and brush over with half set jelly.

Dress the chops on a jelly border, putting a frill on each bone, and fill the center of the border with potato salad dressed with mayonnaise sauce.

Chaudfroid De Cotelette D'agneau En Poire - Chaud-froid Of Lamb Cutlets As Pears

Choose some fine lamb cutlets from the first ribs only, trim them well and split them horizontally from the back. Fill them with the same forcemeat as used for Squab Chaudfroid, Bohemian Fashion. Use a good quantity of stuffing, so that the cutlets will look like pears, wrap up the chops in thin slices of larding pork, tie them with a string and braise them with good stock, in which allow them to grow cold. When they are cold, drain and dry.

Mix some puree of foie gras or some waste foie gras paring with the same amount of butter. Spread this preparation over the cutlets to give them a smooth appearance and a resemblance to a pear, then set on ice.

Coat the cutlets with green Chaudfroid sauce and when set pour over cold melted aspic jelly.

Set the pears on a dish with the bone upward (so as to represent the stem of the pear) and serve.

Noisettes D'agneau - Noisettes Of Lamb

The noisettes of lamb are, as a rule, cut from the saddle; they may, however, be cut from the leg, but the former are of unquestionable superiority in quality and flavor.

The noisette is a cutlet minus the bone; they should be trimmed neatly and freed as much as possible of the fat. Mostly all garnishings for tournedos and cutlets, or chops are applicable to noisettes.