Recipe or source entry
Lamb Chops Breaded
Lamb chops are best when cut with a slice of the kidney and its fat left adhering to the chop; they should, be seasoned with pepper and salt, dipped in clarified butter, well crumbed over with fresh bread-crumbs, and carefully broiled of a light-golden brown on both sides, and served with fried parsley and tomata sauce.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter13/lambs-chops.html- Legacy revision
8531e8373e9b- Source checksum
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Cite this page
Lamb Chops Breaded. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter13/lambs-chops.html