LAMB CUTLETS, a la Constance (French Recipe)
From Mrs. Beeton's cookery book (1901).
A historical recipe
Mrs. Beeton's cookery book, by Mrs. (Isabella Mary) Beeton and University of Leeds. Library (1901).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Ingredients.
- — 8 cutlets, 2 oz.
- of butter, the livers and cock’s combs of 2 fowls, a few mushroom buttons, pepper and salt.
- Mode.
- — Clean the combs, put them for a moment in boiling water, then rub off the outer skin, and let them lie in water for 3 hours.
- Take them out, and, having wiped them, cut them with the livers and mushrooms into small pieces, and stew them with a little butter, stock, and seasoning till all are well done.
- Mix this stew with some bechamel sauce if at hand, or with a little butter made into a paste with flour.
- Shape and trim the cutlets neatly, fry them on both sides in a little butter, adding pepper and salt.
- When done, drain and glaze the cutlets, arrange them in a ring on a very hot dish, and pour the stew in the centre.
- Time, 10 minutes to fry the cutlets.
- Average cost, 2s.
- 6d.
- Sufficient for 5 or 6 persons.
- Seasonable from Easter to Michaelmas.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Colander