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Ingredients

• 900 g best end of lamb cutlets
• 1 tbsp seasoned flour
• 5-6 tbsp dried breadcrumbs
• 55 g lean cooked ham, chopped
• 1 egg, beaten
• 4 tbsp olive oil
• 25 g butter

• 1 carrot, peeled and cut into short, fine strips
• 3 gherkins
• 1 egg white, steamed
• 3 white button mushrooms
• 2-3 tbsp lamb or beef stock
• 15 g butter

• 1 tsp redcurrant jelly
• 1 tbsp port
• 150 ml demi-glace sauce
• a pinch of cayenne pepper

Description

Try Sue Payne's Version Of A Nineteenth Century Classic, Originally Created At The Reform Club By Chef Alexis Soyer

UK TV