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Lamb Cutlets, Richelieu Style

From Mrs. Beeton's household management (1907).

Source and licence

From Mrs. Beeton's household management (1907), printed page 565, digitised by the Internet Archive: https://archive.org/details/mrsbeetonshouse00beetuoft

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

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Ingredients

Method

  1. (Fr.— Cotelettes d'Agneau a la Richelieu.) Ingredients.
  2. 9 or 10 lamb cutlets, 2.\ ozs.
  3. of butter, 6 or 7 small stuffed tomatoes (see Vegetables), 6 or 7 artichoke bottoms, £ a pint of cooked asparagus-points, i truffle, £ of a pint of demi-glace sauce, salt and pepper.
  4. Method.
  5. — When tinned artichoke bottoms are used, warm them in a little of their own liquor.
  6. Prepare and cook the asparagus-points, and, when ready to use, season and to;s them over the fire in £ an oz.
  7. of hot buttef.
  8. Prepare and bake the tomatoes.
  9. Trim the cutlets into a good shape, heat 2 ozs.
  10. of butter in a saute-pan, put in the cutlets, and fry them quickly until nicely browned.
  11. Place a cutlet-frill on each bone, arrange neatly in a circle on a border of mashed potato, and pile the tomatoes in the centre.
  12. Fill the artichoke bottoms with the asparagus points, sprinkle a little chopped truffle on each, and place them at regular intervals round the base of the dish.
  13. Have ready the hot demi-glace sauce, pour it round the dish, and serve.
  14. Time.
  15. — To cook the cutlets, from 7 to 10 minutes.
  16. Average Cost, from is.
  17. to is.
  18. 2d.
  19. per Ib.
  20. Sufficient for 7 or 8 persons.