Lamb Cutlets—Malmaison Style

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


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


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.