A guide to modern cookery

Put these vegetables into a cocotte with three tablespoonfuls of fresh peas; the same quantity of raw, French beans, cut into lozenge form; two or three tablespoonfuls of good and very clear stock, and complete the cooking of the whole. Meanwhile, poéle the neck of lamb, which should have been shortened and trimmed in the usual way. Dish the neck of lamb and serve the vegetables in the cocotte. 1367—CARRE D’AGNEAU SOUBISE Having shortened and trimmed the neck of lamb, stiffen it in butter; surround it with one-half lb. of finely-minced and well-blanched onions, and complete the cooking of both by stewing. This done, transfer the neck to a dish and keep it hot. Add one-quarter pint of boiling Béchamel sauce to the onions, and rub them quickly through tammy or a fine sieve. Heat this Soubise; finish it with one and one-half oz. of butter, and pour it over the neck. Border the dish with a thread of rather light meat glaze, and serve. 1368—CARRE D’AGNEAU A LA TOSCANE Shorten the neck of lamb; suppress the cartilaginous portions and stiffen it in butter. Garnish the bottom of an oval earthenware dish, of the same size as the neck, with a layer of Anna potatoes (No. 2203). Set the neck on this layer, and cover it GG2 over with a second layer of the same potato preparation. Sprinkle with grated Parmesan; cook in the oven as for Anna potatoes, and take care that the bottom be so well set as to prevent any of the juices of the joint from exuding and depositing on it. Serve the dish as it stands. 1369—LEG AND SHOULDER OF LAMB All the recipes given under Haunch and Double (pair of legs), may be applied to the legs and shoulders of house lamb. The shoulders are often grilled, the operation being effected over a moderate fire after the joints have been incised latticefashion, and the same applies to the breast. The ‘a la Boulangére’’ treatment (No. 1307) admirably suits the legs and shoulders of house lamb. 1370—CUTLETS According to custom, lamb cutlets are usually served like ‘* Noisettes,’’ i.e., two are allowed for each person. As a rule, when they are to be grilled, they are previously dipped in melted butter and sprinkled with fine bread-crumbs. When they are to be sautéed they are treated a l’anglaise (egg and bread-crumbs) except when, subject to their mode of preparation, they have to be served plain or stuffed. 1371—COTELETTES D’AGNEAU DE LAIT A LA BULOZ Prepare :—(1) a rizotto (No. 2238) with truffles, in proportion to the number of cutlets; (2) some very reduced Béchamel sauce, combined with one-half oz. of grated Parmesan per onefifth pint of the sauce, and allowing one small tablespoonful of it for each cutlet. Half-grill the cutlets; dry them, and cover them, on both sides, with the reduced sauce. As soon as the cutlets have received their coat of sauce, dip them, one by one, into beaten egg (anglaise); roll them in very fine bread-crumbs mixed with grated Parmesan. Thoroughly press this coating of breadcrumbs with the flat of a knife, that it may adhere well to the egg and produce a crust at the close of the operation. This done, set the cutlets in a sautépan of very hot, clarified butter, and brown them on both sides. Dish the rizotto in a very even layer; set the cutlets in a circle on the rice, and fix a frill to the bone of each. 1372—COTELETTES D’AGNEAU DE LAIT MARECHALE Treat the cutlets a l’anglaise, and cook them in clarified butter. Dish them in a circle, with a fine slice of truffle upon each; and, in their midst, set a nice heap of asparagus-heads cohered with butter. 1373—COTELETTES D’AGNEAU DE LAIT MILANAISE Treat the cutlets a l’anglaise, but add to the bread-crumbs the quarter of their weight of grated Parmesan.