Lamb Cutlets—Malmaison Style

Name: Lamb Cutlets—Malmaison Style
Yield: 6 helpings
Ingredients: cooked lentils; cooked green peas; 6 small stuffed tomatoes; potatoes; 2 oz. butter or fat; 2 oz. butter or fat; ½ pt. demi-glace sauce; 6 lamb cutlets from the best end of neck; breadcrumbs; 1 egg; salt and pepper; salt and pepper

Preparation info

6
helpings

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

6 lamb cutlets from the best end of neck
salt and pepper
1 egg
breadcrumbs

Main course

Method

Trim the cutlets to a neat uniform shape. Season with salt and pepper and coat with egg and breadcrumbs. Rub the cooked vegetables through a fine sieve, season to taste, and bind with a little egg yolk. Press into small dariole moulds and keep hot until needed. Prepare and bake the stuffed tomatoes.