Dressed Lamb Cutlets
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- lamb cutlets
- butter
- balsamella (bechamel)
- prosciutto and salted tongue
- Parmesan cheese
- nutmeg
- truffle or dried mushrooms
- puff pastry
- egg yolk
- salt and pepper
Instructions
- Bare, flatten, and trim the lamb cutlets, cook them plainly in butter, season, and set aside.
- Make a firm balsamella and mix in diced prosciutto and tongue, Parmesan, nutmeg, and truffle or dried mushrooms; cool.
- Spread both sides of each cutlet with the mixture and wrap in puff pastry (No. 154), leaving the bone out.
- Glaze with egg yolk, bake in a Dutch oven, and serve hot with the rib ends wrapped in scalloped paper.