Arrange half a pint of flageolets, plunged for half a minute into boiling water and well drained, or cooked lima beans, on one side of the dish, and the same quantity of cooked carrots, cut in quarters, on the other, and then serve. 702. Breast of Lamb, Jardiniere.— Boil three medium-sized breasts of lamb for fifty minutes in the stock-pot, then the bones will be detached. Take them out, put the meat under a heavy weight, and let it thoroughly cool; then pare neatly. Cut each breast in two, and place on a dish. Season them with a good tablespoonful of salt, a teaspoonful of pep- per, and immerse them in two tablespoonfuls of oil. Roll them in fresh bread-crumbs, and broil them for four minutes on each side. Serve them with one pint of hot Jardiniere garnishing (No. 1033) on the dish, and the breasts nicely arranged over it. 703. Stewed Lamb and Oyster-plant. — As directed for ragout of lamb (No. 701); substituting for garnishing one bunch of thoroughly scraped and well-washed oyster-plant, cut into medium-sized pieces, and cooked with the stew. 704. Stewed Lamb a la Francaise. — The same as for No. 701; adding half a pint of carrots, half a pint of turnips, cooked with the lamb, and half an hour before serving putting in a pint of pared, small, whole, raw potatoes✪ Stewed Lamb a la Francaise. 705. Stewed Lamb and Lima Beans. — Proceed as directed for No. 701, replacing the garnishing by one pint of cooked lima beans, added five minutes before serving. 706. Stewed Lamb, with Peas. — The same as for No. 701, only suK stituting for the garnishing one pint of green peas half an hour before the stew is ready or, if canned peas, five minutes before serving. 256 THE TABLE. 707. Stewed Lamb and Flageolets. — Proceed as directed for No. 701, only using instead of the garnishing a pint of well-soaked and drained flageolets, five minutes before serving. 708. Stewed Lamb a la Parisienne.— The same as for No. 701, using a garnishing of one pint of raw Parisian potatoes (No. 986) half an hour before serving. 709. Stewed Lamb and String Beans. — The same as for No. 701, only substituting for garnishing, one pint of pared and cleaned string- beans half an hour before serving. 710. Stewed Lamb Louisiannaise. — Proceed exactly as for No. 701, substituting for garnishing one pint of fried sweet potatoes, when serv- ing, all around the dish. 711. Stewed Lamb a la Creole.— The same as for No. 701, adding for garnishing two cut-up tomatoes, one cut-up green pepper, and one chopped onion. Serve with a bouquet of cooked rice for a garnishing around the dish. 712. Lamb's Kidneys, Colbert Sauce. — Split open twelve kidneys, skin them well, and place on a dish with a tablespoonful of sweet oil. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Take six silver skewers (if none on hand, use wooden ones), run each skewer through the centre of two kidneys (which should never become detached), roll them in fresh bread-crumbs, and put them to broil on a moderate fire for four minutes on each side. Place them on a very hot dish on which has been previously poured a pint of hot Colbert sauce (No. 190), and send to the table very hot.

AI-modernized reading of the original text

Arrange half a pint of flageolets, plunged for half a minute into boiling water and well drained, or cooked lima beans, on one side of the dish, and the same quantity of cooked carrots, cut in quarters, on the other, and then serve. 702. Breast of Lamb, Jardiniere.— Boil three medium-sized breasts of lamb for fifty minutes in the stock-pot, then the bones will be detached. Take them out, put the meat under a heavy weight, and let it thoroughly cool; then pare neatly. Cut each breast in two, and place on a dish. Season them with a good tablespoonful of salt, a teaspoonful of pepper, and immerse them in two tablespoonfuls of oil. Roll them in fresh bread-crumbs, and broil them for four minutes on each side. Serve them with one pint of hot Jardiniere garnishing (No. 1033) on the dish, and the breasts nicely arranged over it. 703. Stewed Lamb and Oyster-plant. — As directed for ragout of lamb (No. 701); substituting for garnishing one bunch of thoroughly scraped and well-washed oyster-plant, cut into medium-sized pieces, and cooked with the stew. 704. Stewed Lamb a la Francaise. — The same as for No. 701; adding half a pint of carrots, half a pint of turnips, cooked with the lamb, and half an hour before serving putting in a pint of pared, small, whole, raw potatoes. 705. Stewed Lamb and Lima Beans. — Proceed as directed for No. 701, replacing the garnishing by one pint of cooked lima beans, added five minutes before serving. 706. Stewed Lamb, with Peas. — The same as for No. 701, only suK stituting for the garnishing one pint of green peas half an hour before the stew is ready or, if canned peas, five minutes before serving. 707. Stewed Lamb and Flageolets. — Proceed as directed for No. 701, only using instead of the garnishing a pint of well-soaked and drained flageolets, five minutes before serving. 708. Stewed Lamb a la Parisienne.— The same as for No. 701, using a garnishing of one pint of raw Parisian potatoes (No. 986) half an hour before serving. 709. Stewed Lamb and String Beans. — The same as for No. 701, only substituting for garnishing, one pint of pared and cleaned stringbeans half an hour before serving. 710. Stewed Lamb Louisiannaise. — Proceed exactly as for No. 701, substituting for garnishing one pint of fried sweet potatoes, when serving, all around the dish. 711. Stewed Lamb a la Creole.— The same as for No. 701, adding for garnishing two cut-up tomatoes, one cut-up green pepper, and one chopped onion. Serve with a bouquet of cooked rice for a garnishing around the dish. 712. Lamb's Kidneys, Colbert Sauce. — Split open twelve kidneys, skin them well, and place on a dish with a tablespoonful of sweet oil. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Take six silver skewers (if none on hand, use wooden ones), run each skewer through the centre of two kidneys (which should never become detached), roll them in fresh bread-crumbs, and put them to broil on a moderate fire for four minutes on each side. Place them on a very hot dish on which has been previously poured a pint of hot Colbert sauce (No. 190), and send to the table very hot.

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