Lamb Cutlets—Malmaison Style

Preparation info

  • Difficulty


  • 6


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
  • cooked lentils
  • cooked green peas
  • 6 small stuffed tomatoes
  • potatoes
  • 2 oz. butter or fat
  • ½ pt. demi-glace sauce


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. Cook and mash the potatoes, make into a border, brush over with egg yolk and brown in the oven. Then heat the fat in a frying–pan and fry the cutlets until lightly browned. Drain well. Arrange on the potato border. Garnish with the tomatoes and small timbales of vegetables. Serve the hot sauce separately.