Wipe the tails with a damp cloth, cut them into small joints, blanch
and drain. Cook until tender in the stock and a little water, adding
the wine, savoury herbs, parsley, &c. Season to taste, allow them to
cool in the stock. Chop a little parsley and mix with the frying-
batter, drain the pieces of tail in a cloth, dip them in the prepared
batter, and fry a golden colour in hot fat or lard. Drain, dish up,
garnish with fried parsley, and serve with hot tomato sauce (No.
271).
695. Mis d9 Agneau H la Volta i re. — 8 lambs’ breads of good
size, 8 cooked artichoke bottoms ( fonds d’artichauts) 1 small onion,
1 carrot, 3 to 4 slices of bacon, 1 bouguet garni (No. 2), ^ pint rich
stock, 2 tablespoonfuls bechamel so.uce (No. 202), 3 egg-yolks, v ason-
ing, 1 oz. Parmesan cheese (grated), 1 oz. butter✪ Mis d9 Agneau H la Volta i re.
Trim the breads, blanch, drain and pare them neatly. Prepare a
mirepoix with the onion, carrot, bacon, and bouquet, put this in a
saute-pan, and place the lambs’ breads upon it ; moisten with stock,
season with salt and pepper, cover with a piece of buttered paper, and
braise in the oven- from thirty to forty minutes, baste occasionally.
When done, take up the breads and glaze them. Strain the stock
and reduce it a little, remove all fat and add a liaison of egg-yplks
with two tablespoonfuls of, bechamel sauce. As soon as it begins to
thicken, pass it through a fine sieve and keep hot. Place the arti-
choke bottoms on a buttered saute-pan, into each put a teaspoonful of
the prepared sauce, put the lambs’ breads upon this, and sauce over
well with the above sauce, sprinkle well with grated Parmesan cheese,
as well as with oiled butter (use remainder of butter for this). Bake
in a very hot oven for six minutes, then dish up, and serve with a
suitable sauce.
ABBREVIATED RECIPES OF OTHER ENTREES OF LAMB.
696. Chartreuse d’ Agneau a la Gastronome. — Boned breasts of lamb,
rolled, stewed in rich white stock, cut into strips, ranged in a
cylindrical mould, alternately in rows with braised green lettuce- stalks
cooked ‘au bain-marie,’ and served with demi-glace sauce (No. 237).
697. Cotelettes d'Agneau a la Duchesse. -Braised lamb cutlets,
ENTREES CH ANDES DE VI ANDES {HOT MEAT DISHES) 273
masked with Duxelle sauce (No. 813), egged, crumbed, fried. Dished
up on a vegetable border, with a puree of green peas in centre, served
with sauce supreme (No. 210).
698. Cotelettes d’Agneau a la Maltaise. — Fried lamb cutlets, egged
and crumbed, served with Maltaise sauce, composed of veloutee sauce
(No. 206), sherry, lemon and orange juice, and finely shred orange-peel.
699. Epaule d’Agneau a la Chevet. — Boned, rolled, and larded
shoulder of lamb, braised and glazed. Served with a brown sauce
reduced with white wine, mingled with chopped shallots and parsley.
700. Epaule d’Agneau a la Montmorency. — Boned shoulder of lamb,
stuffed with forcemeat, larded and braised, served with a garniture of
cocks’ combs, mushroom heads, truffles, chicken quenelles, and slices
of sweetbread, done in veloutee (No. 206) or Allemande sauce (No.
204).
701. Epaule d’Agneau a la Paysanne. — Boned shoulder of lamb
braised, served with a garniture of stewed sliced carrots, turnips, and
peeled tomatoes. Served with demi-glace sauce (No. 237).
Page 217 · 1 recipe record on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wipe the tails with a damp cloth, cut them into small joints, blanch and drain. Cook until tender in the stock and a little water, adding the wine, savoury herbs, parsley, &c. Season to taste, allow them to cool in the stock. Chop a little parsley and mix with the fryingbatter, drain the pieces of tail in a cloth, dip them in the prepared batter, and fry a golden colour in hot fat or lard. Drain, dish up, garnish with fried parsley, and serve with hot tomato sauce (No. 271).
695. Ris d'Agneau à la Voltaire. — 8 lambs’ breads of good size, 8 cooked artichoke bottoms ( fonds d’artichauts) 1 small onion, 1 carrot, 3 to 4 slices of bacon, 1 bouguet garni (No. 2), ^ pint rich stock, 2 tablespoonfuls béchamel sauce (No. 202), 3 egg-yolks, seasoning, 1 oz. Parmesan cheese (grated), 1 oz. butter.
Trim the breads, blanch, drain and pare them neatly. Prepare a mirepoix with the onion, carrot, bacon, and bouquet, put this in a saute-pan, and place the lambs’ breads upon it ; moisten with stock, season with salt and pepper, cover with a piece of buttered paper, and braise in the oven- from thirty to forty minutes, baste occasionally. When done, take up the breads and glaze them. Strain the stock and reduce it a little, remove all fat and add a liaison of egg-yolks with two tablespoonfuls of, bechamel sauce. As soon as it begins to thicken, pass it through a fine sieve and keep hot. Place the artichoke bottoms on a buttered saute-pan, into each put a teaspoonful of the prepared sauce, put the lambs’ breads upon this, and sauce over well with the above sauce, sprinkle well with grated Parmesan cheese, as well as with oiled butter (use remainder of butter for this). Bake in a very hot oven for six minutes, then dish up, and serve with a suitable sauce.
ABBREVIATED RECIPES OF OTHER ENTREES OF LAMB.
696. Chartreuse d'Agneau à la Gastronome. — Boned breasts of lamb, rolled, stewed in rich white stock, cut into strips, ranged in a cylindrical mould, alternately in rows with braised green lettuce- stalks cooked ‘au bain-marie,’ and served with demi-glace sauce (No. 237).
697. Côtelettes d'Agneau à la Duchesse. -Braised lamb cutlets,
ENTREES CH ANDES DE VI ANDES {HOT MEAT DISHES) 273
masked with Duxelle sauce (No. 813), egged, crumbed, fried. Dished up on a vegetable border, with a puree of green peas in centre, served with sauce supreme (No. 210).
698. Côtelettes d'Agneau à la Maltaise. — Fried lamb cutlets, egged and crumbed, served with Maltaise sauce, composed of veloutee sauce (No. 206), sherry, lemon and orange juice, and finely shred orange-peel.
699. Épaule d'Agneau à la Chevet. — Boned, rolled, and larded shoulder of lamb, braised and glazed. Served with a brown sauce reduced with white wine, mingled with chopped shallots and parsley.
700. Épaule d'Agneau à la Montmorency. — Boned shoulder of lamb, stuffed with forcemeat, larded and braised, served with a garniture of cocks’ combs, mushroom heads, truffles, chicken quenelles, and slices of sweetbread, done in veloutee (No. 206) or Allemande sauce (No. 204).
701. Épaule d'Agneau à la Paysanne. — Boned shoulder of lamb braised, served with a garniture of stewed sliced carrots, turnips, and peeled tomatoes. Served with demi-glace sauce (No. 237).
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Mis d9 Agneau H la Volta i re