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Title: Lamb Cutlets Reform
Yield: 1

Ingredients

  --------------------------FOR THE SAUCE-------------------------------
     25 g  butter; (1oz)
      1 tb olive oil
      2 sm onions; finely chopped
    115 g  mushrooms; thinly sliced
           -(4oz)
     25 g  plain flour; (1oz)
    300 ml mutton or lamb stock; (1/2
           -pint)
      4 tb sherry or port wine or
           -madeira
      2 tb finely diced cooked ham
      3 tb finely diced cooked tongue
      1    hard-boiled egg white;
           -finely chopped
  1 1/2 tb redcurrant jelly
      1    salt and freshly ground
           -black peppe; r
      8    lamb cutlets
 
  ------------------------FOR THE COATING-------------------------------
     25 g  butter; melted (1oz)
      1 tb plain flour
     85 g  soft breadcrumbs; (3oz)
      1 tb finely chopped cooked ham
      1 tb finely chopped cooked tongue
      1 tb finely chopped parsley
 
  -------------------------FOR THE FRYING-------------------------------
     50 g  butter; (2oz)

Instructions

Prepare the sauce first so it is ready when the cutlets are cooked. Heat
the butter and oil in a pan, add the onions and cook gently for 5 minutes
then put in the mushrooms and cook for a further 3 minutes. Stir in the
flour and then pour in the stock, bring to the boil and stir briskly until
thickened. Add the rest of the sauce ingredients.

Trim the cutlets and brush with the melted butter. Season the flour, dust
the cutlets with this. Mix all the other ingredients for the coating
together, season lightly then press over the meat.

Heat the butter in a frying pan, add the cutlets and cook until tender.
Serve with the sauce and mixed vegetables

Converted by MC_Buster.

Per serving: 2390 Calories (kcal); 146g Total Fat; (55% calories from fat);
196g Protein; 66g Carbohydrate; 810mg Cholesterol; 1884mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 26 Lean Meat; 4 1/2 Vegetable; 0
Fruit; 19 1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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