Lamb chops a la Reine (1900)
Recipe Type: Meat recipes
Author: Miss Edith Bull
  • 12 lamb chops trimmed very small
  • 1 can mushrooms
  • 2 onions
  • juice of 1 lime
  • 4 green peppers
  • 2 stalks of celery
  • 2 tablesppons flour
  • 6 ounces butter
  • 2 eggs
  • salt
  • Cayenne pepper
  • cracker crumbs
  • milk
  1. Fry the chops lightly in the butter, remove the chops, put in the seasoning — onions, celery, peppers — all well-chopped — and cook until soft.
  2. Add the mushrooms and truffle if you have them (chopped).
  3. Mix in the flour until quite stiff, then add milk, stirring and cooking slowly until like cream.
  4. Take a teaspoon of this on a plate dusted with cracker crumbs, add a chop with a teaspoonful on top, set one side until quite cold, mold into shape.
  5. Dip into beaten egg, then into cracker crumbs and fry a light brown.


About this story

Source publication: The San Francisco Call

Source publication date: December 16, 1900

Notes: Society Girls Preparing Christmas Dinner

Filed under: 1900s, Meat recipes

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