De l’Agneau et Mouton or Pre-Sal6.
Lamb or Mutton.
Epaule d’Agneau brais^e.— Braised shoulder of
lamb.
— roulee aux Petits Pois.— Rolled shoulder of
lamb braised, with green peas.
— braisee aux Truffes.— Boned, rolled, stuffed
with truffles and forcemeat, braised ; demi-glace
sauce.
Filet de Boeuf a la Braban^onne.— Fillet of beef
trimmed whole, larded, and put in marinade for
twenty-four hours, braised slowly, essence of braize
used for sauce ; garniture : carrots and turnips,
round or olive shapes, glazed potato puree,
brussels sprouts puree, spinach and soubise (onion
puree), all dressed in groups round the base of the
fillet ; brown sauce served separately.
— a l’Aneienne. — Braised ; garnished with slices of
hard-boiled eggs, crumbed and fried, braised
haricot beans, and braised lettuces.
— en Chevreuil. — Pickled in red wine marinade
and braised ; served with piquant sauce.
— Clairemont. — Roast (larded) ; garnished with
kidney potatoes and glazed chestnuts.
— Louis XV. — Braised (larded) whole ; garnished
with stuffed potatoes fried or baked.
— Palestine. — Roast (larded) whole ; garnished
with braised Jerusalem artichokes, parsnips, and
button onions. 2W
— Paysanne. — Braised ; garnished with celery,
turnips, carrots, and new kidney potatoes ; browned
in the oven.
— Parisienne. — Roast (larded) ; garnished with
small marble-shaped fried potatoes. ,
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147
Filet de Bceuf Richelieu.— Larded and braised;
garnished with stuffed tomatoes, truffles, and
mushrooms.
— Strasbourgeoise. — Roast ; garnished with sauer-
kraut (pickled white cabbages), slices of rolled
braised ham, smoked sausage, and mashed
potatoes.
— Toscane. — Roast (larded) ; garnished with arti-
choke bottoms, stuffed tomatoes, and small braised
brussels sprouts, tossed in butter.
Gigot de Mouton.— Leg of Mutton.
— bouilli k l’Anglaise. — Boiled; garnished with
boiled young carrots, turnips, sprigs of cauliflower,
French beans, and brussels sprouts ; served with
caper sauce.
— braisd en Chevreuil. — Pickled in red wine
marinade and braised.
— braise k la Soubise. — Braised leg of mutton
with onion puree.
— brais6 a la Turque.— Braised, with stufted
cucumbers.
— en Chevreuil. — Boned leg of mutton, marinaded
for three days in wine, vinegar, and herbs, etc.,
then roasted, and served with poivrade (pepper)
sauce.
— Nesselrode. — Roast, served with stewed chest-
nuts (whole), sliced mushrooms, and truffles.
Langue de Bceuf braisee.— Braised smoked ox-
tongue
Musettes d’Agneau k la Frangaise. — Boned
shoulder of lamb, stuffed with forcemeat, rolled
and braised (usual mirepoix and white wine),
dressed on a bed of mashed potatoes ; garnished
with small potato balls, stuffed tomatoes, dice of
ham, tossed in butter, and mushrooms ; sauce,
demi-glace, served separate.
Poitrine d’Agneau Fareie k la Soubise.— Stuffed
breast of lamb braised, with onion puree.
Quartier d’Agneau a la Flamande.— Roast fore
or hind quarter of lamb, garnished with braised
turnips and small stuffed spring cabbages.
Selle d’Agneau k la Bretonne.— Roast saddle of
lamb, with puree of haricot beans.
Selle de Mouton. — Saddle of mutton.
— k la Castillane. — Roast saddle of mutton ; gar-
nished with stufted tomatoes, aubergines, pimentos,
fried bananas, and duchesse potatoes ; sauce,
demi-glace.
— A la Jardiniere. — Garnished with spring vege-
tables.
— Milanaise. — With macaroni and tomato puree.
148
REMOVES
Page 86
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De l’Agneau et Mouton or Pre-Sal6.
Lamb or Mutton.
Epaule d’Agneau brais^e.— Braised shoulder of
lamb.
— roulee aux Petits Pois.— Rolled shoulder of
lamb braised, with green peas.
— braisee aux Truffes.— Boned, rolled, stuffed
with truffles and forcemeat, braised ; demi-glace
sauce.
Filet de Boeuf a la Braban^onne.— Fillet of beef
trimmed whole, larded, and put in marinade for
twenty-four hours, braised slowly, essence of braize
used for sauce ; garniture : carrots and turnips,
round or olive shapes, glazed potato puree,
brussels sprouts puree, spinach and soubise (onion
puree), all dressed in groups round the base of the
fillet ; brown sauce served separately.
— a l’Aneienne. — Braised ; garnished with slices of
hard-boiled eggs, crumbed and fried, braised
haricot beans, and braised lettuces.
— en Chevreuil. — Pickled in red wine marinade
and braised ; served with piquant sauce.
— Clairemont. — Roast (larded) ; garnished with
kidney potatoes and glazed chestnuts.
— Louis XV. — Braised (larded) whole ; garnished
with stuffed potatoes fried or baked.
— Palestine. — Roast (larded) whole ; garnished
with braised Jerusalem artichokes, parsnips, and
button onions. 2W
— Paysanne. — Braised ; garnished with celery,
turnips, carrots, and new kidney potatoes ; browned
in the oven.
— Parisienne. — Roast (larded) ; garnished with
small marble-shaped fried potatoes. ,
REMOVES
147
Filet de Bceuf Richelieu.— Larded and braised;
garnished with stuffed tomatoes, truffles, and
mushrooms.
— Strasbourgeoise. — Roast ; garnished with sauer-
kraut (pickled white cabbages), slices of rolled
braised ham, smoked sausage, and mashed
potatoes.
— Toscane. — Roast (larded) ; garnished with arti-
choke bottoms, stuffed tomatoes, and small braised
brussels sprouts, tossed in butter.
Gigot de Mouton.— Leg of Mutton.
— bouilli k l’Anglaise. — Boiled; garnished with
boiled young carrots, turnips, sprigs of cauliflower,
French beans, and brussels sprouts ; served with
caper sauce.
— braisd en Chevreuil. — Pickled in red wine
marinade and braised.
— braise k la Soubise. — Braised leg of mutton
with onion puree.
— brais6 a la Turque.— Braised, with stufted
cucumbers.
— en Chevreuil. — Boned leg of mutton, marinaded
for three days in wine, vinegar, and herbs, etc.,
then roasted, and served with poivrade (pepper)
sauce.
— Nesselrode. — Roast, served with stewed chest-
nuts (whole), sliced mushrooms, and truffles.
Langue de Bceuf braisee.— Braised smoked ox-
tongue
Musettes d’Agneau k la Frangaise. — Boned
shoulder of lamb, stuffed with forcemeat, rolled
and braised (usual mirepoix and white wine),
dressed on a bed of mashed potatoes ; garnished
with small potato balls, stuffed tomatoes, dice of
ham, tossed in butter, and mushrooms ; sauce,
demi-glace, served separate.
Poitrine d’Agneau Fareie k la Soubise.— Stuffed
breast of lamb braised, with onion puree.
Quartier d’Agneau a la Flamande.— Roast fore
or hind quarter of lamb, garnished with braised
turnips and small stuffed spring cabbages.
Selle d’Agneau k la Bretonne.— Roast saddle of
lamb, with puree of haricot beans.
Selle de Mouton. — Saddle of mutton.
— k la Castillane. — Roast saddle of mutton ; gar-
nished with stufted tomatoes, aubergines, pimentos,
fried bananas, and duchesse potatoes ; sauce,
demi-glace.
— A la Jardiniere. — Garnished with spring vege-
tables.
— Milanaise. — With macaroni and tomato puree.
148
REMOVES