Lamb cutlets reform [Alexis Soyer, Reform Club] from Signature Dishes That Matter (page 263) by Pat Nourse and Susan Jung and Christine Muhlke and Howie Kahn and Andea Petrini

  • bay leaves
  • pickled gherkins
  • mace
  • onions
  • parsley
  • tarragon vinegar
  • red currant jelly
  • breadcrumbs
  • mushrooms
  • eggs
  • brown sauce
  • lamb cutlets
  • consommé
  • chilli vinegar
  • cooked ham
  • thyme sprigs
  • preserved tomatoes
  • hard-boiled eggs
  • Indian pickles
  • mashed potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Espagnole sauce for brown sauce, beef tongue for a portion of cooked ham, and mutton cutlets for lamb cutlets.

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