We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

God weeps for you

Capered Cutlets (hallgarten)

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Meats, Seafood Eggs, Fish meat p, Main course, Yogurt 4 Servings

INGREDIENTS

Oil
1 Onion, sliced
8 Lamb cutlets
Salt and pepper
1 1/4 c Beef stock
2 t Cornstarch
1 T Water
5/8 c Yogurt
2 Egg yolks
2 T Capers
Chopped parsley

INSTRUCTIONS

Heat the oil, add the onion and cook until softened but not browned.
Add the cutlets and brown them. Drain off excess fat and season well.
Add the stock, bring to the boil and simmer for 30 minutes} or bake  at
350F. Mix the cornstarch with the water and add it to the pan.  Stir
over a gentle heat to thicken the sauce. Mix the yogurt and egg  yolks
with the capers and add them to the pan. Warm through on a  gentle
heat. Sprinkle with the chopped parsley and serve immediately.  REFs
>COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman
(kitpath)  Notes: Cover Photograph. Set oven: 180C / 350F / Gas 4
Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985)  Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Mar 14, 1998

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 608
Calories From Fat: 355
Total Fat: 39.5g
Cholesterol: 249mg
Sodium: 886.9mg
Potassium: 832.8mg
Carbohydrates: 12.8g
Fiber: <1g
Sugar: 5.7g
Protein: 47.8g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?