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Noisettes Louisette
Ingredients8 Lamb Cutlets trimmed 1 glass Sherry 1 teaspoon Meat Glaze Salpicon 3 oz lean Ham 1 Cucumber 1 oz Butter 1 small Onion 1 dessertspoon Mint 2 teaspoons thick Cream |
MethodSoak cutlets in sherry. Fry sprinkled with chopped garlic. Baste with sherry. Reserve drippings. Chop onion finely, shred ham. Peel and seed cucumbers, grate, blanch and drain well. Heat a pan, put in butter and onion. Cook 2-3 minutes, add cucumber, shredded ham, mint and pepper. Shake up over heat, finish with cream, keep warm. Re-bake cutlets. Brush with meat glaze. Arrange Salpicon beside cutlets. Garnish with a sprig of mint. |
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