| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I would like to get a recipe for Lamb chops a la Villeroi.
Thanks,
Juan-Carlos
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 3809.1 | LAMB VILLEROI | ABACUS::TORRES | Tue Jul 13 1993 17:48 | 6 | |
Please disregard #3822 as I thought I was answering this -
I have cooked lamb many different ways - have not heard of
la Villeroi. Have you tried this dish? What does it taste
like? It might be a name of a dish that a restaurant
placed on it. I'll try to help.....
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| 3809.2 | The theory... | TAVIS::JUAN | Sun Jul 18 1993 06:44 | 8 | |
The Lamb chops Villerroi are lamb-chops coated with a heavy Bechamel
(white sauce), then soaked in beaten egg, dusted with bread crumbs
and deep fried. Ithink this is the theory, now, regarding the practice...
Regards,
Juan-Carlos
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