Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- For The Reform Sauce --
- 2 large Shallots peeled and finely chopped
- 1 clove Garlic peeled and crushed
- 1 pinch Cayenne make it a generous pinch
- 2 ounces Butter
- 2 teaspoon Plain Flour
- 1/2 teaspoon Tomato puree
- 2 tablespoons Tarragon Vinegar
- 1 tablespoon Redcurrant jelly though we do like to use Rown jelly
- 1/2 pint Beef stock a good strong beef stock, I now use a Knorr beef stockpot (you k
- 1 ounce Ox Tongue sliced, or ham, or both, cut into thin 1-inch strips
- 3 ounces Beet peeled and cut into strips like the tongue
- 2 meduim Gherkins cut into strips
- 1 large Hard boiled egg White only cut into strips
Preparation
To make the sauce gently cook the shallots, garlic, and cayenne pepper in half of the butter for 2 to 3 minutes, stirring occasionally. Add the flour and tomato pur?e and stir well, add the vinegar and redcurrant jelly and simmer for about one minute, then add the stock, bring to a boil, and simmer gently for 15 minutes season to taste, and whisk in the remaining butter.
Trim the cutlets to remove most of the surrounding fat this is known as frenching. Scrape the bone absolutely clean to within 1 inch of the 'eye' of the meat.
Mix the chopped ham, chopped parsley and breadcrumbs together. Season the lamb cutlets and coat with the beaten egg and then cover with the ham and breadcrumb mixture. Cover and chill until required.
Heat a couple of tablespoons of the vegetable oil in a frying pan on a medium heat and cook the cutlets for 3-4 minutes on each side until golden, adding the butter towards the end.
Arrange the cutlets on a warmed serving dish and garnish each one with a cutlet frill.
To serve, combine the julienne of tongue, beetroot, gherkin, and egg white in a serving dish, pour the sauce into a sauceboat and serve separately.
