— a la RefOPme. — Breaded with white breadcrumbs,
mixed with finely chopped ham, and fried in butter ;
garnished with mushrooms, truffles, gherkins, ham
and hard-boiled white of eggs, all cut into fine
julienne strips, and served with poivrade sauce,
mixed with red currant jelly.
— a la Salvanty. — Braised neck of mutton, divided
into cutlets, dished up with puree of green peas in
centre ; sauce, demi-glace.
— a la St. Cloud. — Larded with truffles and broiled ;
served with gravy or demi-glace sauce.
— a la St. Gepmain.— Grilled or broiled, with green
pea puree.
— a la Soubise. — Broiled or braised, with white
onion soubise sauce.
— a la SoyeP. — Par-broiled and pressed, seasoned,
sprinkled with finely chopped parsley, shallots and
savoury herbs, crumbed, and fried in butter,
served with demi-glace sauce, and flavoured with
garlic and red currant jelly.
— aux Tomates. — Crumbed and fried, with stewed
tomatoes or tomato puree.
— a la Vatel. — Stuffed from the sides with chicken
farce, mixed with chopped truffles, egged, crumbed,
and fried ; garnished with financiere ragout.
— a la Vicomtesse. — Grilled and pressed, coated
with reduced madere sauce, egged, crumbed, and
fried ; garnished with macedoine of spring vege-
tables ; demi-glace sauce.
Cous op Capbonades de Mouton en Ragout.—
Stewed mutton, neck or loin chops, with carrots,
turnips, onions and mushrooms, and brown sauce.
— a la JaPdiniePe. — A brown stew of mutton, gar-
nished with a mixture of carrots, turnips, peas and
French beans.
io8
ENTREES
Epaule — Shoulder.
Epaule d’Agneau roul6e aux petits pois.—
Boned, rolled shoulder of lamb, braised, served with
green peas.
— a la Bretonne. — Braised ; served with a puree of
white haricot beans, and demi-glace sauce.
— braisee aux truffes. — Boned, stuffed and
rolled, braised ; served with sliced truffles and
demi-glace sauce.
— a la Chevet. — Boned, rolled, roasted and glazed ;
served with a brown sauce reduced with white wine,
flavoured with chopped shallots and parsley.
— glaeee. — Boned, rolled, braised and glazed ; served
with demi-glace sauce.
— a la Montmorency.— Boned, stuffed with force-
meat, larded and braised ; served with a garniture
of cock’s combs, mushroom heads, truffles, chicken
quenelles, and slices of sweetbread, done in
veloute or allemande sauce.
— a la Paysanne. — Boned and braised ; garnished
with small stewed carrots, turnips and peeled
tomatoes; demi-glace sauce.
— a la Polonaise. — Boned, braised, and sliced;
dressed in the centre of a border of mashed pota-
toes ; sauced over with gravy, sprinkled over with
fried breadcrumbs, and baked.
— a la Sainte-Menehould. — Boned and braised,
with carrots, turnips, bacon and savoury herbs ;
when done cut into slices, dished up, covered with
brown sauce, breadcrumbs, and small pieces of
butter, browned in a hot oven or under the sala-
mander.
— aux tomates farcies. — Braised, with stuffed
baked tomatoes and demi-glace sauce.
— a la Windsor. — Boned, rolled and braised ; gar-
nished with cauliflower, carrots, turnips, capers,
and fried potato croquettes ; espagnole sauce.
Epigrammes. — Boned breast of lamb or mutton,
braised or boiled, pressed, and cut into small por-
tions (collops) ; denotes also a dish of alternate
cutlets, cut from the neck and the breast, according
to the style adopted.
Epigrammes d’Agneaux a la Perigord.— Fried
slices of lamb stewed in truffle sauce.
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— a la RefOPme. — Breaded with white breadcrumbs,
mixed with finely chopped ham, and fried in butter ;
garnished with mushrooms, truffles, gherkins, ham
and hard-boiled white of eggs, all cut into fine
julienne strips, and served with poivrade sauce,
mixed with red currant jelly.
— a la Salvanty. — Braised neck of mutton, divided
into cutlets, dished up with puree of green peas in
centre ; sauce, demi-glace.
— a la St. Cloud. — Larded with truffles and broiled ;
served with gravy or demi-glace sauce.
— a la St. Gepmain.— Grilled or broiled, with green
pea puree.
— a la Soubise. — Broiled or braised, with white
onion soubise sauce.
— a la SoyeP. — Par-broiled and pressed, seasoned,
sprinkled with finely chopped parsley, shallots and
savoury herbs, crumbed, and fried in butter,
served with demi-glace sauce, and flavoured with
garlic and red currant jelly.
— aux Tomates. — Crumbed and fried, with stewed
tomatoes or tomato puree.
— a la Vatel. — Stuffed from the sides with chicken
farce, mixed with chopped truffles, egged, crumbed,
and fried ; garnished with financiere ragout.
— a la Vicomtesse. — Grilled and pressed, coated
with reduced madere sauce, egged, crumbed, and
fried ; garnished with macedoine of spring vege-
tables ; demi-glace sauce.
Cous op Capbonades de Mouton en Ragout.—
Stewed mutton, neck or loin chops, with carrots,
turnips, onions and mushrooms, and brown sauce.
— a la JaPdiniePe. — A brown stew of mutton, gar-
nished with a mixture of carrots, turnips, peas and
French beans.
io8
ENTREES
Epaule — Shoulder.
Epaule d’Agneau roul6e aux petits pois.—
Boned, rolled shoulder of lamb, braised, served with
green peas.
— a la Bretonne. — Braised ; served with a puree of
white haricot beans, and demi-glace sauce.
— braisee aux truffes. — Boned, stuffed and
rolled, braised ; served with sliced truffles and
demi-glace sauce.
— a la Chevet. — Boned, rolled, roasted and glazed ;
served with a brown sauce reduced with white wine,
flavoured with chopped shallots and parsley.
— glaeee. — Boned, rolled, braised and glazed ; served
with demi-glace sauce.
— a la Montmorency.— Boned, stuffed with force-
meat, larded and braised ; served with a garniture
of cock’s combs, mushroom heads, truffles, chicken
quenelles, and slices of sweetbread, done in
veloute or allemande sauce.
— a la Paysanne. — Boned and braised ; garnished
with small stewed carrots, turnips and peeled
tomatoes; demi-glace sauce.
— a la Polonaise. — Boned, braised, and sliced;
dressed in the centre of a border of mashed pota-
toes ; sauced over with gravy, sprinkled over with
fried breadcrumbs, and baked.
— a la Sainte-Menehould. — Boned and braised,
with carrots, turnips, bacon and savoury herbs ;
when done cut into slices, dished up, covered with
brown sauce, breadcrumbs, and small pieces of
butter, browned in a hot oven or under the sala-
mander.
— aux tomates farcies. — Braised, with stuffed
baked tomatoes and demi-glace sauce.
— a la Windsor. — Boned, rolled and braised ; gar-
nished with cauliflower, carrots, turnips, capers,
and fried potato croquettes ; espagnole sauce.
Epigrammes. — Boned breast of lamb or mutton,
braised or boiled, pressed, and cut into small por-
tions (collops) ; denotes also a dish of alternate
cutlets, cut from the neck and the breast, according
to the style adopted.
Epigrammes d’Agneaux a la Perigord.— Fried
slices of lamb stewed in truffle sauce.