|
|
Directions:
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.
The Most Popular Lamb Cookbooks
• EVERYTHING WITH GROUND MEAT : OVER 50 INTERNATIONAL RECIPES FOR GROUND BEEF LAMB AND PORK• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• Great Lamb Cookbook ("Australian Women's Weekly" Home Library)• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• Philadelphia Homestyle Cookbook• The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)• The Best Ever American Cookbook Over 200 Step-by-step Recipes with Over 800 Color Photographs• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• The Home Kebob Cookbook - The Complete Guide to Kebobs from Main Dishes to Desserts |
|
|
