Lamb Epigrammes with Asparagus Tips Recipe ingredients

To prepare this Lamb Epigrammes with Asparagus Tips Recipe, first braise a small breast of lamb until tender, then place between two dishes under a weight till cold. Then cut into equal pieces, fasten a bone like a cutlet bone in each, and trim in cutlet shape.

Prepare an equal number of lamb cutlets of the same size. Season all with salt, pepper, and a few drops of lemon juice, then dip in beaten egg, and cover well with bread crumbs. Fry in 2 tablespoonfuls of butter till golden brown; drain well, and lay in a circle on a hot dish, with boiled asparagus tips in the centre. Serve with a garnish of parsley.