774. - Chevaux-De-Frise With Lamb Sweetbreads

Do the same as before; when it is done and glazed, have ready some good lamb sweetbreads, about six larded ones and glazed, put them on the top between the bones, when the two necks are put together.

775. - Blanquette D'Agneau A La Provencale

Of the best end of the brisket take two or three pounds, cut it into dice of four inches, rinse them in clear water, wipe them with a cloth, and flour them; take two ounces of the fat of boiled bacon, five of fresh butter, chop some parsley, and boil ten minutes; put in the lamb dice, cut up an onion small, squeeze in the juice of half a lemon, and season with pepper and salt; let it simmer gradually for two hours; beat up the yolk of three eggs, and add them to the gravy; keep the pan moving about the fire for three minutes: dish and serve.

776. - Lamb Chops

Lamb chops and lamb cutlets are cooked in the same manner as mutton chops and cutlets, but require more care in the cooking; they are sent to table with various garnishes, and arranged in many forms, frequently accompanied with a puree of vegetables, or ranged round a pyramid of mashed potatoes; the most simple manner is to garnish with crisped parsley.

777. - Another

Take a loin of lamb, cut chops from it half an inch thick, retaining the kidney in its place; dip them into egg and breadcrumbs, fry and serve with fried parsley.

When chops are made from a breast of lamb, the red bone at the edge of the breast should be cut off, and the breast parboiled in water or broth, with a sliced carrot and two or three onions, before it is divided into cutlets, which is done by cutting between every second or third bone, and preparing them, in every respect, as the last.

If brown, season them with pepper, salt, nutmeg, grated lemon-peel, and chopped parsley; but dip them first into egg; fry them quickly. Thicken some gravy with a little flour and butter, and add to it a spoonful of port wine.

778. - Sweetbreads

Two good throat sweetbreads or three will make an entree; blanch them until fit to eat, take them up and lay them in cold water; when cold dry them well, egg and bread-crumb them with or without herbs; put them on a dish and brown them in the oven; mushroom sauce, or endives, or sorrel, or spinach, or tomato will do if approved of.

779. - Sweetbreads Fricasseed, White

Blanch, and cut them in slices. To a pint of veal gravy put a thickening of flour and butter, a table-spoonful of cream, half a teaspoonful of mushroom powder, grated lemon-peel and nutmeg, and white pepper, to flavor. Stew ten minutes, add the sweetbreads, let them simmer twenty minutes. Dish, add salt, thin pieces of lemon-peel; mix up, and serve.

780. - Sweetbreads Fricasseed, Brown

Cut them in small pieces, flour, and fry them. When a good brown, pour over them a pint of good beef gravy, highly seasoned; stew gently until the sweetbreads are tender. Add a little flour and butter to thicken; add truffles and mushroom ketchup to flavor; morels or mushrooms may be substituted, or all may be cooked with the sweetbreads.