Posted by: hearttohearthcookery | June 23, 2014

Lamb Cutlets with Asparagus Sauce

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The Lamb Cutlets, dipped in bread-crumbs, clarified butter, and again into bread-crumbs were served with Asparagus Sauce, for Lamb Cutlets.  The sauce receipt (recipe) cautions that the asparagus will become yellow if left long in the sauce before it is served.

Visit my website at:   www.hearttohearthcookery.com


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