Lamb Cutlets a la Condi





Lard lamb cutlets with strips of truffle, anchovy and gherkin. Make a
dressing of bread crumbs, mushrooms, capers, chives, a little shallot
all chopped very fine, pepper, salt and butter. Put this on each side
of the cutlets and cover with crepinette. Broil or fry to a light
brown and dust over with very fine browned bread crumbs. Serve with a
browned veal gravy and sliced lemon.





Lamb Chops a la Nesselrode Lamb Cutlets Duchesse facebooktwittergoogle_plusredditpinterestlinkedinmail

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