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Lamb Chops In Puff Pastry (Lammsrippchen In Blatterteig)
Ingredients3 lbs Lamb Chops (rib) Salt to taste 1/3 cup Flour 1/2 cup Fat 3/4 lb Goose or Chicken Livers Dash Basil chopped 5-6 Mushrooms chopped and sauteed 1 small Onion chopped 1/2 teaspoon Parsley chopped Dash Salt And Pepper Puff Pastry (see Index), prepare 1/2 recipe 1 Egg beaten 2 tablespoons Fat Meat trimmed from chops 1/2 cup mixed Soup Greens chopped 1/4 cup White Wine or Tomato Puree 3/4 cup soup Stock or Water |
MethodPrepare chops; pound and salt meat; make incisions at borders; trim. Sprinkle one side with flour; fry quickly in fat on both sides. Cool; leave in refrigerator. When completely cold, brush with liver stuffing, prepared as follows: Run liver through meat grinder; add basil, mushrooms, onion, parsley, salt and pepper. Blend well. Wrap chops in puff pastry, rolled out thin, leaving the ribs uncovered. Place on wet baking sheet; brush top of chops with egg. Be sure all ribs are facing in the same direction. Decorate the chops with small pieces of puff pastry cut out with cutter (1 on each chop). Bake in 400 degree oven until light brown. Prepare gravy as follows: Melt fat. Fry meat scraps and soup greens. Add wine or tomato puree and soup or water. Bring to a boil and strain. Pour over chops and serve. |
Remarks
Appears on menu: Lammscrippchen in Blatterteig set menu $11.00 (Double lamb cutlet with liver on herb stuffing wrapped in home made puff pastry and baked)
Farmer's Feast (Bauernschmaus)
Lamb cutlets baked in puff pastry with goose liver, mushrooms & onions
Farmer's One Pot
Lamb cutlets baked in puff pastry with goose liver, mushrooms & onions
Lamb Chops In Puff Pastry (Lammsrippchen In Blatterteig)
Lamb cutlets baked in puff pastry with goose liver, mushrooms & onions