Lamb Cutlets à la Richmond from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the best end of the neck of lamb and have it neatly trimmed and cut into small cutlets; season with pepper and salt and place them in a buttered sauté pan and lightly sauté, then put to...
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Stove
Ingredients
- beef farce
- salt
- egg
- water
- clarified butter
- truffle
- artichoke bottoms
- potato
- lemon juice
- tarragon
- cream
- tomato butter
- chervil
- raw lean beef
- manner
- panard
- butter
- raw eggs
- tongue
- ham
- neck of lamb
- pepper
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