Lamb or Mutton Cutlets, with Soubise Sauce (Entrée) from Modern Cookery for Private Families by Eliz
The best end of two necks of either will be required for a handsome dish. Cut them thin with one bone to each; trim off the fat and all the skin, scrape the bones very clean that they may look whit...
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Cooking tools:
- Chef's knife
- Cutting board
- Pastry brush
Ingredients
- butter
- bread-crumbs
- cucumbers
- soubise sauce
- loin
- brown cucumber sauce
- herbs
- crumbs of bread
- salt
- egg
- white pepper
- clarified butter
- fine bread-crumbs
- eschalot
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