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Lamb-cutlets, a LA Princesse

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Lamb-cutlets, a LA Princesse

Ingredients

Directions

  1. Prepare the lamb cutlets as you would for veal cutlets.

  2. Braize, press, and trim the cutlets.

  3. Cover the bottom of a sauté pan with ¼ inch of aspic jelly and let it set firm.

  4. Arrange the cutlets in a circular order on the set aspic jelly.

  5. Pour a thin layer of aspic jelly over the cutlets and place the sauté pan in ice to chill.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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