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Lamb Cutlets Malmaison Style

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Ingredients
  Lamb cutlets 6 (From The Best End Of Neck)
  Egg 1
  Breadcrumbs 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Cooked lentils 1⁄2 Cup (8 tbs)
  Green peas 1⁄2 Cup (8 tbs)
  Stuffed tomato 6 Small
  Potatoes 6
  Butter 2 Ounce
  Demi glace sauce 1⁄2 Pint
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Lamb

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