Recipe or source entry
Lamb Cutlets with Cucumbers
Trim a neck of lamb as demonstrated in No. 555, and prepare the cutlets in exactly the same manner. When done, glaze them over, and having dished them up in a circular row, fill the centre with cucumber garnish, No. 106, pour some of the sauce round the base of the cutlets, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter13/lambs-cutlets.html- Legacy revision
8531e8373e9b- Source checksum
ed79dcea383c8098a46e21839ae5201a77ed5936c899e248efcbdb6b43b3568e- Legacy text checksum
2d9375ee7c5230f14652b217570c235e593c1a7230c22fa1d78ae5f4d821fc01
Cite this page
Lamb Cutlets with Cucumbers. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter13/lambs-cutlets.html