702. Epaule d’Agneau a la Polonaise. — Boned shoulder of lamb,
braised, sliced, dressed in the centre of a border of mashed potatoes ;
sauced over with a rich brown sauce, sprinkled over with brown
bread-crumbs, egged, and browned in the oven. Served with poached
eggs on top of bordure.
703. Epigrammes d’Agneau a la Bearnaise.— Small lamb chops,
boned, flattened, pared and sauted in butter, when cold immersed in
veloutee sauce (No. 206), and dipped in eggs and bread-crumbs. They
are then fried in clarified butter or dripping, dished up and served
with Bearnaise sauce (No. 225), in the centre of the epigrammes.
704. Epigrammes d’Agneau a la Dauphine. — Partly cooked lamb
collops or fillets, dipped in a mixture of butter and yolk of eggs, thickly
bread-crumbed, and fried in butter. Served with a puree of green
peas and suitable sauce.
705. Epigrammes d’Agneau a la Macedoine. — Lamb collops, egged,
crumbed, and fried in butter, served with a collection of finely shaped
carrots and turnips, French beans, and green peas. Sauce: demi-
glace (No. 237).
706. Filet d’Agneau a la Venaison. — Boiled boned loin of lamb,
pickled in marinade (No. -29), flavoured with cloves, juniper berries,
pepper and savoury herbs. Braised in the usual way and served with
brown sauce mixed with a little sour cream.
707. Filets d’Agneau a la Villeroi. — Braised lamb fillets, masked
with stiff Allemande sauce (No. 204), egged, crumbed in bread and
grated cheese. Baked in a quick oven {au gratin), and served with
tomato sauce (No. 271).
708. Poitrine d’Agneau a la Turque. - -Boned breast of lamb, stuffed
with sdusage-meat, braised, dressed in a border of stewed rice, slightly
flavoured with saffron powder, sauced over with demi-glace (No. 237),
or a mild curry sauce.
T
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THE NEW CENTURY COOKERY BOOK
709. Poitrine d’Agneau farcie a la Very. -Boned breast of lamb,
stuffed with veal forcemeat and braised, served with French beans,
sauted or tossed in butter. Serve with demi-glace sauce (No. 237).
710. Langues d’Agneau a la Duxelle. — Boiled sheeps’ tongues, cutinto
halves and spread over with a mixture of bread-crumbs, chopped shallots,
parsley and mushrooms, butter and egg-yolks. Dressed on a dish, sauced
over with Duxelle sauce (No. 313), and baked in the oven (gratin style).
711. Carbonades de JKouton d la Wantaise. — 3 or 4 lbs.
best end of neck of mutton or a piece of loin, 1 carrot, 1 turnip, 1
small onion, 1 bouquet garni (No. 2), f pint Espagnole sauce (No.
236), 2 oz. butter, 1 glass port, 24 small stuffed onions, \ pint green
peas (cooked), salt, pepper, larding bacon.
Page 218
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
702. Épaule d'Agneau à la Polonaise. — Boned shoulder of lamb, braised, sliced, dressed in the centre of a border of mashed potatoes ; sauced over with a rich brown sauce, sprinkled over with brown bread-crumbs, egged, and browned in the oven. Served with poached eggs on top of bordure.
703. Épigrammes d'Agneau à la Béarnaise.— Small lamb chops, boned, flattened, pared and sauted in butter, when cold immersed in veloutee sauce (No. 206), and dipped in eggs and bread-crumbs. They are then fried in clarified butter or dripping, dished up and served with Bearnaise sauce (No. 225), in the centre of the epigrammes.
704. Épigrammes d'Agneau à la Dauphine. — Partly cooked lamb collops or fillets, dipped in a mixture of butter and yolk of eggs, thickly bread-crumbed, and fried in butter. Served with a puree of green peas and suitable sauce.
705. Épigrammes d'Agneau à la Macédoine. — Lamb collops, egged, crumbed, and fried in butter, served with a collection of finely shaped carrots and turnips, French beans, and green peas. Sauce: demiglace (No. 237).
706. Filet d'Agneau à la Venaison. — Boiled boned loin of lamb, pickled in marinade (No. -29), flavoured with cloves, juniper berries, pepper and savoury herbs. Braised in the usual way and served with brown sauce mixed with a little sour cream.
707. Filets d'Agneau à la Villeroi. — Braised lamb fillets, masked with stiff Allemande sauce (No. 204), egged, crumbed in bread and grated cheese. Baked in a quick oven {au gratin), and served with tomato sauce (No. 271).
708. Poitrine d'Agneau à la Turque. - -Boned breast of lamb, stuffed with sausage-meat, braised, dressed in a border of stewed rice, slightly flavoured with saffron powder, sauced over with demi-glace (No. 237), or a mild curry sauce.
T
709. Poitrine d'Agneau farcie à la Very. -Boned breast of lamb, stuffed with veal forcemeat and braised, served with French beans, sauted or tossed in butter. Serve with demi-glace sauce (No. 237).
710. Langues d'Agneau à la Duxelle. — Boiled sheeps’ tongues, cutinto halves and spread over with a mixture of bread-crumbs, chopped shallots, parsley and mushrooms, butter and egg-yolks. Dressed on a dish, sauced over with Duxelle sauce (No. 313), and baked in the oven (gratin style).
711. Carbonades de Mouton à la Nantaise. — 3 or 4 lbs. best end of neck of mutton or a piece of loin, 1 carrot, 1 turnip, 1 small onion, 1 bouquet garni (No. 2), f pint Espagnole sauce (No. 236), 2 oz. butter, 1 glass port, 24 small stuffed onions, \ pint green peas (cooked), salt, pepper, larding bacon.