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X Italian Meat Dishes
Costolette d'Agnello alla Costanza #94 (Lamb cutlets with liver and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Ingredients

Lambs' cutlets
Butter
Stock or gravy
Cocks' combs
Bits of fowl's liver
Mushrooms, cut up
A white sauce with half a gill of cream



Directions

"Fry as many lambs' cutlets as you require very sharply in

butter, drain off the butter and replace it with some very

good stock or gravy. Make a ragout of cocks' combs, bits of

fowl's liver and mushrooms all cut up add a white sauce

with half a gill of cream mixed with it, and with this mask the cutlets, and saute them for fifteen minutes."




Notes

This recipe (#94) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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