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No 94 Costolette d' Agnello alla Costanza (Lamb Cutlets)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Lamb cutlets, butter, stock, cocks' combs, fowl's
liver, mushrooms.
Fry as many lamb cutlets as you require very sharply in butter,
drain off the butter and replace it with some very good stock or
gravy. Make a ragout of cocks' combs, bits of fowl's liver and
mushrooms all cut up; add a white sauce with half a gill of cream
mixed with it, and with this mask the cutlets, and saute them for
fifteen minutes.
Tongue, Sweetbread, Calf's Head, Liver, Sucking Pig, &C.











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