Practical gastronomy and culinary dictionary

Cotelettes d'agneau a la duchesse. Braised lamb cutlets, masked with Duxelles sauce, egged, crumbed, fried, and dished up on a vegetable border, with a puree of green peas in centre, served with sauce supreme. Cervelles d'agneau d la maitre dliotel. Boiled sheep's brains with parsley sauce. 186 PBACTICAL GASTRONOMY Cervelles d'agneau en matelote. Braised sheep's or lamb's brains with a red wine sauce, served with small discs of broiled bacon and glazed button onions. Cervelles d^agneau f rites. Parboiled sheep's brains, egged, crumbed, and fried. Coqidlles de cervelles d'agneau. Stewed sheep's brains, baked and served in shells. Beignets de cervelles d'agneau a la Turque. Parboiled sheep's brains, seasoned, dipped in frying batter, fried, and served with tomato sauce. Chartreuse d'agneau a la gastronome* Boned breasts of lamb, stewed in white stock, cut into strips, ranged in a cylindrical mould, alternately in rows with boiled green lettuce stalks, stewed '* au bain- marie," and served with demi-glace sauce. Carbonades d'agneau a la Bechamel. Larded fillets of lamb braised, and served with bechamel sauce. 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 thick gravy, sprinkled over with fried bread crumbs, egged, baked, and served with poached eggs on top of bordure. Epaule d'agneau a la imysanne. Boned shoulder of lamb braised, served with a garniture of stewed sliced carrots, turnips, and peeled tomatoes. Sauce : demi-glace. ENTREES : AGNEAU — LAMB 187 Epaule d'agneau houillie. Boiled shoulder of lamb. Epaule d'agneaufarcie. Boned shoulder of lamb, stuffed and braised. Epaule d'agneau a la Parisienne. Boned shoulder of lamb, braised, served with echalote sauce and small round fried potatoes. Epatde d'agneau glacee. Boned shoulder of lamb, rolled, braised and glazed, served with demi-glace sauce. 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 veloute or Allemande sauce. Epaule d'agneau a la Bretonne. Braised shoulder of lamb, served with a pur^e of white haricot beans and demi-glace sauce. Epaule d'agneau aux tomates farcies. Braised shoulder of lamb, with stuffed braised tomatoes and demi-glace sauce. Epaule d'agneau piqude, grilUe. Larded shoulder of lamb, grilled. Epaule d'agneau a la Chevet, Boned, and larded shoulder of lamb, roasted and glazed, served with a brown sauce reduced with white wine, mingled with chopped shallots and parsley. 12 188 PRACTICAL GASTRONOMY Epaule cVag7ieau braisee. Braised shoulder of lamb. Epatde d'agnemt rouUe aux petits pois. Rolled shoulder of lamb braised, with green peas. Epaule d'agneau braisee aux truffes. Boned, rolled and stuffed shoulder of lamb braised, served with truffles and demi-glace sauce. Epigrammes d'agneau. Fried lamb collops. Epigrammes d'agneau a la P&rigord. Fried lamb collops, with truffle sauce. Epigrammes d'agneau d la Napolitaine. Fried lamb collops, with stewed macaronis and tomato puree. Epigrammes d'agneau a la Parme. Lamb collops egged and crumbed in bread and grated Parmesan cheese, and fried.