Recipe or source entry
Lamb Cutlets a la Duchesse
These are prepared in the first instance as in the preceding case, and are to be dipped in D'uxelles sauce, No. 75, and when this has become firmly set upon them, let them be egged, crumbed, fried, and dished up on a vegetable border as represented in the woodcut; the centre to be garnished with a puree of green peas, or a Jardiniere, and some supreme sauce poured round the base.
Cutlets a la Duchesse
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter14/lamb-cutlets-duchess.html- Legacy revision
8531e8373e9b- Source checksum
495c9ff07ad27eb1a817410b9811bc5b715c4bb413dead4ae8834ddb36caa29f- Legacy text checksum
24c43e3422277ed4618967d3f5ddad5e7d7d9bb83eb49a75b6deaf8c13b7862c
Cite this page
Lamb Cutlets a la Duchesse. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter14/lamb-cutlets-duchess.html