Lamb Cutlets Pascale Recipe
Ingredients
| Onions | 3 | |
| Corn oil | 2 Tablespoon | |
| White sauce package | 2 (Mornay sauce:) | |
| Milk | 3/4 Pint (Mornay sauce:) | |
| Patna rice - 2 tablespoons | ||
| Stock | 1/4 Pint (Mornay sauce:) | |
| Lamb | 8 (Mornay sauce:) | |
| Cheese | 6 Ounce, grated (Mornay sauce:) | |
| Egg yolk | 1 (Mornay sauce:) | |
| Frozen peas package | 1 (Mornay sauce:) | |
Directions
MAKING
1. In a pan sauté chopped onions and saute in oil.
2. To it add the rice and mix well.
3. Add stock and cook gently for 20-30 minutes covering with greaseproof paper and a lid.
4. To cook the cutlets trim them and fry in corn oil for 10 minutes.
5. Then remove and drain them.
6. On a serving dish place the cutlets and pile with the onion mixture on top.
7. In a pan blend sauce mix with the milk, bring to the boil stirring all the time and let it boil for 1 minute.
8. Stir in the grated cheese and egg yolk.
SERVING
9. To serve, coat each cutlet with the Mornay Sauce and garnish with peas.
1. In a pan sauté chopped onions and saute in oil.
2. To it add the rice and mix well.
3. Add stock and cook gently for 20-30 minutes covering with greaseproof paper and a lid.
4. To cook the cutlets trim them and fry in corn oil for 10 minutes.
5. Then remove and drain them.
6. On a serving dish place the cutlets and pile with the onion mixture on top.
7. In a pan blend sauce mix with the milk, bring to the boil stirring all the time and let it boil for 1 minute.
8. Stir in the grated cheese and egg yolk.
SERVING
9. To serve, coat each cutlet with the Mornay Sauce and garnish with peas.
Chef
