Name: Made Dishes of Lamb
Ingredients: consomme; fresh butter; cutlets; lentile puree

Made Dishes of Lamb

Ingredients

consomme
fresh butter
cutlets
lentile puree

Directions

If the consomme is too thick, heat it on the fire again and let it boil for a few minutes.
Stir in a small bit of fresh butter.
Ensure your cutlets are neatly glazed and dished up.
Pour the lentile puree in the middle and serve it hot.

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.