Home › The World's Kitchen › Mignons of Lamb, Traviata

Mignons of Lamb, Traviata

Procure six nice, tender mignons of four ounces each from a leg of lamb, neatly trim, lightly flatten evenly, and season all around with a half teaspoon salt and three saltspoons white pepper. Spread a very little French mustard on both sides of each, lightly roll in flour, dip in beaten egg, then slightly turn in finely grated cooked lean ham. Heat a tablespoon melted butter in a frying pan, arrange the mignons in, one beside another, gently fry four minutes on each side and dress on a hot dish. Prepare and dress a tomato crust around the dish. Pour a gill hot demi-glace over the mignons and serve.