Côtelettes D’agneau Aux Pointes D’asperges

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some lamb cutlets, two for each person, well trimmed; brown them in butter on both sides, season them, and finish cooking them in the oven on a bed of carrots, onions and bits of bacon. Meanwhile, toss in butter a handful of asparagus tips and keep them hot. Prepare a Béchamel sauce, using less milk than you would in the ordinary way as, later, you add to it the gravy, squeezed through a colander from the dish in the oven. When this is added to the Béchamel, put in the asparagus tips, cook one minute more, see that it is well seasoned; dispose the cutlets in the serving dish and the sauce round them.