[Sca-cooks] Re: lamb breast

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Vincent Cuenca:
>>You then cut this into cutlet shapes, or rounds or squares. Some
>>recipes have you layer these with similar slices of ham, IIRC. Dip in
>>flour, egg, and bread crumbs, then saute or grill until brown and
>>crispy. Serve surrounded by vegetables and with a sauce made by
>>reducing the clarified braising stock to a demi-glaze.
>
>My wife would kill me if I tried this one. :-)

What, does she expect to live forever? ;-)

>If of thy Mortal Goods thou art bereft,
>And from thy slender store two loaves alone
>     to thee are left,
>Sell one, and with the dole
>Buy hyacinths to feed thy soul.

Or, putting it another way, sometimes it is smarter to do the unwise thing...



Adamantius (mundanely descended from the original English translator 
of the Rubaiyat, resulting in a childhood filled with snippets like 
the above)