Lamb Cutlets Malmaison Style Recipe
Ingredients
| 6 lamb cutlets from the best end of neck | ||
| Egg | 1 | |
| Breadcrumbs | ||
| Cooked lentils | ||
| Cooked green peas | ||
| Tomatoes | 6 Small, stuffed | |
| Potatoes | ||
| 2 oz. butter or fat | ||
| Sauce | 1/2 Pint | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Trim the cutlets to a neat uniform shape.
Season with salt and pepper and coat with egg and breadcrumbs.
Rub the cooked vegetables through a fine sieve, season to taste, and bind with a little egg yolk.
Press into small dariole moulds and keep hot until needed.
Prepare and bake the stuffed tomatoes.
Cook and mash the potatoes, make into a border, brush over with egg yolk and brown in the oven.
Then heat the fat in a frying-pan and fry the cutlets until lightly browned.
Drain well.
Arrange on the potato border.
Garnish with the tomatoes and small timbales of vegetables.
Serve the hot sauce separately.
Season with salt and pepper and coat with egg and breadcrumbs.
Rub the cooked vegetables through a fine sieve, season to taste, and bind with a little egg yolk.
Press into small dariole moulds and keep hot until needed.
Prepare and bake the stuffed tomatoes.
Cook and mash the potatoes, make into a border, brush over with egg yolk and brown in the oven.
Then heat the fat in a frying-pan and fry the cutlets until lightly browned.
Drain well.
Arrange on the potato border.
Garnish with the tomatoes and small timbales of vegetables.
Serve the hot sauce separately.
Chef
