Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!banzai!news.internetMCI.com!imci5!imci4!newsfeed.internetmci.com!howland.erols.net!vixen.cso.uiuc.edu!uchinews!rainbow.uchicago.edu!mort From: "Maurice Siracusa" Subject: Lamb Cutlets with Spinach X-Nntp-Posting-Host: rainbow.uchicago.edu Message-ID: <01bb8c55$440afc20$4360ccc2@redscorpio> Followup-To: poster Originator: mort@rainbow.uchicago.edu Sender: mort@rainbow.uchicago.edu Reply-To: "Maurice Siracusa" Organization: University of Chicago -- Academic Computing Services Date: Tue, 27 Aug 1996 16:39:48 GMT Approved: mort@rainbow.uchicago.edu Lines: 22 Cooking time : 20 minutes You will need for four servings: 8 lamb cutlets 2 tablespoons thin cream or top of the milk 1 egg salt and pepper breadcrumbs nutmeg 1 oz. butter i large packet frozen spinach Trim cutlets, brush with beaten egg sprinkled with salt and pepper Coat cutlets with breadcrumbs. Fry quickly in melted butter until browned on both sides. Reduce heat and continue cooking until tender. Cook spinach as directed on the packet. Stir in cream or milk and a good pinch grated nutmeg. Pile spinach in the centre of a hot dish, arrange cutlets round and serve. -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.