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John and Henry Locke cookery archive, item 1, 1852
Page 17
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Entrees de Agneau, Entrees of Lamb Roularde de L'Agneau Proceed as for the Roularde de Veau but mix chopt herbs with the forcemeat lay it in rows. and rows of egg ball mixture. Serve with the vol en veut or stewed celery or mushrooms. _____ Cotellettes de l'Agneau [Tomata?] Sauce cut the chops of the neck or loin not too thick. trim them nicely in Shape. fry them quick, have ready a thick Tomata Sauce. Smother the chops. dish them round and send all hot to table. Cotelettes de l'agneau et Concombres Loin chops cut pretty thick and fried until half done and of a light colour. Make a light coloured
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Entrees de Agneau, Entrees of Lamb Roularde de L'Agneau Proceed as for the Roularde de Veau but mix chopt herbs with the forcemeat lay it in rows. and rows of egg ball mixture. Serve with the vol en veut or stewed celery or mushrooms. _____ Cotellettes de l'Agneau [Tomata?] Sauce cut the chops of the neck or loin not too thick. trim them nicely in Shape. fry them quick, have ready a thick Tomata Sauce. Smother the chops. dish them round and send all hot to table. Cotelettes de l'agneau et Concombres Loin chops cut pretty thick and fried until half done and of a light colour. Make a light coloured
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