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Lamb Chops a la Nesselrode

A historical recipe from Joe Tilden's Recipes for Epicures, by Joe Tilden (1907).

A historical recipe

Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Project Gutenberg eBook #12069.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Digitised by Project Gutenberg, eBook #12069 (https://www.gutenberg.org/ebooks/12069). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Trim carefully one dozen young lamb chops.
  2. Fry in butter three tablespoonfuls of marrow, some chopped mushrooms and eschalots.
  3. Then add a glass of sherry and stir it well before adding also a cup of rice, four cups of stock, several sweet Chili peppers chopped and some salt.
  4. Cook for half an hour or until pasty.
  5. Pour it out in a pan to the thickness of half an inch and let cool.
  6. Then with a biscuit cutter, cut it into rounds about the size of a chop.
  7. On each one of these rounds place a chop and cover the top with Bechamel sauce.
  8. When cold dip in egg and bread crumbs and fry a light brown.
  9. A good recipe for the Bechamel sauce is the following: One ounce of butter browned with one ounce of flour.
  10. To this add half a glass of sherry, some finely chopped truffles, one cup and a half of stock, salt and pepper, and cook for ten minutes.
  11. Add the juice of a lime, take from the fire and stir in the well-beaten yolks of two eggs.