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The 2008
Mietta Song Recital Award







Lamb Cecile



Ingredients

4 Lamb Cutlets

Lamb Lamb

8 small Potatoes

Potato Potato

4 small Onions

Spring Onion Spring Onion

4 oz deep frozen Peas

Snow Peas Snow Peas

2 oz can Pate De Foie

Pate De Foie Pate De Foie

1/2 cup jellied Mint Sauce

Mint Mint

Method

Cut four squares of aluminium foil or transparent cooking film 10 inch by 10 inch. Lightly grease the shiny side with a little melted butter to within an inch of the edge.

Take the cutlet and remove the meat from the bone, slit through the centre and fill with pate de foie. Liverwurst sausage can be substituted if desired.

Put the meat on the centre of each piece of foil, arrange potatoes and onions around the meat. Take a tablespoon of deep frozen peas and place between the vegetables. Season with jellied mint sauce.

Fold up the foil to seal the contents, making sure the seam and the ends are facing upwards. Bake directly on the oven shelves in a moderate oven 375 deg. for an hour.









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Lamb baked in foil with liver sausage, vegetables & mint sauce

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