Lamb Epigrammes With Asparagus Tips Recipe

Instructions

1. Braise a small breast of lamb until tender, then place between two dishes under a weight till cold.
2. Then cut into equal pieces, fasten a bone like a cutlet bone in each, and trim in cutlet shape.
3. Prepare an equal number of lamb cutlets of the same size.
4. Season all with salt, pepper, and a few drops of lemon juice, then dip in beaten egg, and cover well with bread crumbs.
5. Fry in 2 tablespoons of butter till golden brown; drain well, and lay in a circle on a hot dish, with boiled asparagus tips in the centre.
6. Serve with a garnish of parsley.