Trim the best end of the neck of lamb ; season and braise it
in the usual manner. When cold trim neatly and cut into cutlets.
Dissolve a pint of aspic, add a pinch of sugar, and pour into a saute-
pan. When partly set mix in the chopped mint. Range the cutlets
in the pan in a layer about half an inch apart from each other.
Allow to set, and cover with the remainder of the aspic jelly. Set on
the ice. Mask a border mould with aspic, decorate sides with
fancifully cut slices of truffles and tongue, cooked peas, beans, and
COLD DISHES OF MEAT , POULTRY, AND GAME
385
hard-boiled white of egg. Mix the macedoine of vegetables with
sufficient liquid aspic to make it set when cold. Season with tartare
sauce, add any pieces of truffle, tongue, and hard-boiled egg which
may be left over. After coating the border mould with a second layer
of aspic, and when this is thoroughly set, partly fill the cavity with
the dressed macedoine, and finish up with a layer of aspic. Turn out
on a round dish when quite set, cut or stamp out the cutlets ; dish
them up en couronne on the aspic border. Heap up the remainder
of dressed macedoine in the centre ; finish with a few leaves of
lettuce or endive, and serve.
1130. Mis d’Agneau d la Sevigne (Lambs’ Sweetbreads in
Cases). — Parboil eight lambs’ breads, trim them neatly, and lay them
in a saute-pan lined with slices of bacon, sliced carrot, onion, and a
small bouquet garni. Season the breads and moisten with a glass of
Madeira wine and a little stock. Braise in the oven and baste
frequently. Take them up and press each into round pastry rings
about the size of the breads. Cover with a well-reduced Villeroi
sauce (No. 374), to which a sufficient quantity of aspic or dissolved
gelatine has been added, to make it fairly firm. When quite set
remove the breads from the rings and place them in paper souffle
or Ramakin cases. Decorate the top of each with thin slices of
truffles cut into pretty shapes, and mask with aspic jelly. Force
some cold green pea puree round the edge of each sweetbread and
serve. A little mixed salad✪ Mis d’Agneau d la Sevigne can, if liked, be put at the bottom of
each case before the sweetbreads are placed in.
A boat of green mousseline sauce (No. 280) should be handed round
with this dish.
1131. Cdtelettes d’Agneau a la Renaissance. — 8 or 9 lamb
cutlets, 6 oz. calves' liver, 2 oz. butter, 12 preserved mushrooms, 4 oz.
bacon, 1 small onion, \ pint aspic cream (No. 296), 3 tablespoonfuls
tomato pulp, salt, nutmeg, aromatic spice, aspic jelly, salad for
garnish✪ Cdtelettes d’Agneau a la Renaissance.
Trim the cutlets, flatten each a little with a bat, and pare them
into neat shapes. Melt the butter in a saute-pan, and cook the
cutlets a nice colour on each side. Take up, drain, and press the
cutlets. Cut the liver and bacon into thin slices, chop the mush-
rooms finely. Peel and chop the onion ; fry in the saute-pan
containing the butter left over from the cutlets. When the onions
are nicely blended put in the bacon and fry a little, then add the
liver, and toss over the fire for about six minutes ; season with salt,
pepper, nutmeg, and spice, and rub through a fine sieve. Return
this to a basin and add the chopped mushrooms, and enough tomato
(about two tablespoonfuls) to moisten the farce. Cover one side of
each cutlet with this farce ; smooth it well with the edge of a knife.
Page 323 · 3 recipe records 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
Trim the best end of the neck of lamb ; season and braise it in the usual manner. When cold trim neatly and cut into cutlets. Dissolve a pint of aspic, add a pinch of sugar, and pour into a sautepan. When partly set mix in the chopped mint. Range the cutlets in the pan in a layer about half an inch apart from each other. Allow to set, and cover with the remainder of the aspic jelly. Set on the ice. Mask a border mould with aspic, decorate sides with fancifully cut slices of truffles and tongue, cooked peas, beans, and
hard-boiled white of egg. Mix the macedoine of vegetables with sufficient liquid aspic to make it set when cold. Season with tartare sauce, add any pieces of truffle, tongue, and hard-boiled egg which may be left over. After coating the border mould with a second layer of aspic, and when this is thoroughly set, partly fill the cavity with the dressed macedoine, and finish up with a layer of aspic. Turn out on a round dish when quite set, cut or stamp out the cutlets ; dish them up en couronne on the aspic border. Heap up the remainder of dressed macedoine in the centre ; finish with a few leaves of lettuce or endive, and serve.
1130. Ris d'Agneau à la Sevigne (Lambs’ Sweetbreads in Cases). — Parboil eight lambs’ breads, trim them neatly, and lay them in a saute-pan lined with slices of bacon, sliced carrot, onion, and a small bouquet garni. Season the breads and moisten with a glass of Madeira wine and a little stock. Braise in the oven and baste frequently. Take them up and press each into round pastry rings about the size of the breads. Cover with a well-reduced Villeroi sauce (No. 374), to which a sufficient quantity of aspic or dissolved gelatine has been added, to make it fairly firm. When quite set remove the breads from the rings and place them in paper souffle or Ramakin cases. Decorate the top of each with thin slices of truffles cut into pretty shapes, and mask with aspic jelly. Force some cold green pea puree round the edge of each sweetbread and serve. A little mixed salad can, if liked, be put at the bottom of each case before the sweetbreads are placed in.
A boat of green mousseline sauce (No. 280) should be handed round with this dish.
1131. Cdtelettes d’Agneau a la Renaissance. — 8 or 9 lamb cutlets, 6 oz. calves' liver, 2 oz. butter, 12 preserved mushrooms, 4 oz. bacon, 1 small onion, \ pint aspic cream (No. 296), 3 tablespoonfuls tomato pulp, salt, nutmeg, aromatic spice, aspic jelly, salad for garnish.
Trim the cutlets, flatten each a little with a bat, and pare them into neat shapes. Melt the butter in a saute-pan, and cook the cutlets a nice colour on each side. Take up, drain, and press the cutlets. Cut the liver and bacon into thin slices, chop the mushrooms finely. Peel and chop the onion ; fry in the saute-pan containing the butter left over from the cutlets. When the onions are nicely blended put in the bacon and fry a little, then add the liver, and toss over the fire for about six minutes ; season with salt, pepper, nutmeg, and spice, and rub through a fine sieve. Return this to a basin and add the chopped mushrooms, and enough tomato (about two tablespoonfuls) to moisten the farce. Cover one side of each cutlet with this farce ; smooth it well with the edge of a knife.
Records on this page
Mis d’Agneau d la SevigneCdtelettes d’Agneau a la RenaissanceCotelettes d’Agneau a la Renaissance