👤 Login / Register
← Back to Community Recipes
🍽️

Lamb Chops in Ramequin Cups a la Europeenne / Cdtelettes d’Agneau en mottles a ram Squin a V Europeenne

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

👁️ 2 people have viewed this recipe

🖨️ Print 4×6 Recipe Cards

Ingredients

  • • None Select even-sized thick lamb chops; trim them, cut away part
  • • None of the bone, cut the rib bone off, leaving it about two inches in
  • • None length from the chop. Put them in stock sufficient to cover them,
  • • None with onions, carrots, pepper, and salt and let them cook until very
  • • None tender on a low fire, time about an hour; when they are cooked,

Instructions

Step 1. strain one cup of the juice from the pan, thicken it with a large

Step 2. tablespoonful of flour dissolved in a half cup of cold broth; color

Step 3. it with kitchen bouquet and season it to taste; add to it two cups

Step 4. of cooked mushrooms cut in small dices. Put a tablespoonful of

Step 5. the mushrooms in each ramequin cup and place one of the cutlets

Step 6. in each; fill them with the rest of the mushrooms; put the

Step 7. cups in a pan of hot water in the oven for about eight minutes. Arrange them in the form of a ring on a platter that holds a paper

Step 8. doily and garnish each chop with a paper frill and in the center

Step 9. with parsley. Roast lamb, dark meat of chicken, and any kind of

Step 10. other meat can be used up in similar way in place of lamb chops.