MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Cutlets in Devilled Sauce
 Categories: British, Lamb, Chilies, Wine, Sauces
      Yield: 4 Servings
 
           Breast of lamb
           White stock
      4 ts English mustard
      1 ts Cayenne pepper
      2 oz Butter; melted
      6 oz Breadcrumbs
           FOR THE DEVILLED SAUCE:
    1/4    Bottle white wine
      1 tb White wine vinegar
      1    Shallot; chopped
      1    Sprig thyme
      1    Bay leaf
    1/3 pt Demi glace
      1 ts Parsley; chopped
    1/4 ts Cayenne pepper
      2 oz Chilled butter
 
  Cook the breast with the stock, remove the bones and press until
  chilled.
  
  Cut the breast meat into pieces, then spread with the mustard.
  Dust with cayenne pepper and dip into the melted butter and roll
  in the breadcrumbs.  Cook on a low grill for around 5-6 minutes.
  Serve with devilled sauce.
  
  For the sauce: Boil down the white wine, vinegar, shallot, thyme
  and bay leaf in a heavy based pan by 2/3rds. Add the demi glace,
  parsley and cayenne pepper. Bring back to the boil then remove
  from the heat and beat in the butter.
  
  Carlton Food Network http://www.cfn.co.uk
 
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