Cold Lamb Cutlets
|Aspic||1 Cup (16 tbs)|
|Cooked beans||2 Tablespoon|
|Cooked peas||2 Tablespoon|
|Mayonnaise/French salad dressing||2 Tablespoon|
Prepare the cutlets by trimming to a neat uniform shape.
Beat them with a cutlet bat or rolling-pin.
Then season with salt and pepper and cook either by grilling, or by frying in smoking hot oil or fat, or by braising.
Grilling or frying are more simple methods, but braising is recommended because of the fine flavour imparted by this method of cooking.
Press between 2 dishes with a weight on top until quite cold.
Dissolve the aspic and pour a 1/3 into a saute pan or large dish rinsed out with cold water.
Allow to set.
Brush the cutlets with cold, liquid aspic and lay them about 1/2 in apart on the jelly with the bones all curving the same way.
Pour the remaining jelly gently over and leave to set.
Then turn out on to a sheet of greaseproof paper rubbed with ice.
With a sharp knife, dipped in hot water, cut out the cutlets and arrange them in a circle on a round dish, with the bones pointing to the inside of the circle.
Fill up the centre with the cooked vegetables mixed with mayonnaise or French dressing.
Shredded lettuce may be arranged outside the circle of cutlets.
Garnish with neatly cut cubes of aspic or small piles of chopped aspic.