Recipes > Meat > Lamb > Fillets of Lamb, Cherry Sauce

Fillets of Lamb, Cherry Sauce


For the fillets use either the fillet from the loin or the top of a "best end of a loin" boned. Cut the meat in slices or rounds, and sauté in hot butter in the blazer. Season with salt and pepper and pour into the blazer half a cup of maraschino cherries with half a cup of the liquid from the bottle. Candied cherries that have stood half an hour in half a cup of boiling water, on the back of the range, and then mixed with half a cup of sherry wine, may be used in place of the maraschino cherries. This sauce may also be used with fillets of beef or young turkey.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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