Fillets Of Lamb On Artichoke Bottoms

Have half a cup of carrots cut in figures or juliennes, also half a cup of bits of onion. Put these over the fire with two or three tablespoonfuls of butter, cover and let cook very slowly, stirring occasionally until they begin to be tender, then add one-fourth a pound of small mushrooms, nicely peeled. Add more butter, if needed, and let cook about five minutes, then add half a cup of lean, cooked ham, cut in small squares. Let cook five minutes, then add half a cup of white stock and half a cup of glaze, or, if glaze be not at hand, use a second half cup of stock. When the whole is very hot, stir in very gradually, little by little, three tablespoonfuls of butter. Do not add the butter until the moment arrives when the sauce is to be poured over the finished dish. Have ready, broiled, six small rounds (noisettes), cut from a loin of lamb, also six artichoke bottoms removed from a can, and made hot in white stock. Drain the artichoke bottoms, set a round of lamb on each, and pour over the sauce seasoned to taste with salt and pepper. Serve as an entree at dinner or luncheon. (A noisette of lamb is the "eye" of a chop, or the solid piece of meat on one side of the bone.)

Lamb Or Mutton Chops, Soubise

Remove the pink skin and superfluous fat from a dozen lamb chops. Scrape the rib bones clean, thus forming French chops. Melt a little butter or bacon fat in a frying pan; in this lay the chops and let cook on one side until lightly colored and stiffened. Lay the chops, cooked side down, upon a flat dish, cover with a plate bearing a weight and let press until cold. Meanwhile remove bone, skin and fat from a generous half pound of veal, then scrape the pulp from the fibers. Cook soft white bread crumbs in milk or white broth to a smooth paste (stir constantly during cooking or cook over hot water). To half a cup of this paste or bread panada add a table-spoonful of butter and one-fourth a cup of fresh-cooked onions, pressed through a sieve. Pound the whole to a smooth paste. Season as needed with salt and black or red pepper; add also one whole egg and the yolk of another (or three yolks) and pound and mix until smooth, then press through a sieve. Use this mixture to mask or cover the cooked side of the chops, rounding the mixture neatly with a wet knife. Set the chops, masked side up, in a buttered baking dish. Pour over a little melted butter and let cook between twelve and fifteen minutes in the oven. To serve dip the cutlets in thick, hot tomato sauce, sprinkle with fine-chopped truffles or parsley, and set around a mound of green peas seasoned with salt, black pepper and butter. Tomato sauce may be served in a dish apart if desired.

Lamb Cutlets, With Forcemeat And Peri Gueux Sauce

Cook the cutlets in clarified butter on one side and let cool under a weight. Prepare one half the recipe for forcemeat with panada given in Chapter II and add to it two tablespoonfuls of fine-chopped truffles. Put a rounding tablespoonful of the forcemeat on the cooked side of each chop and make it smooth with a knife blade dipped in lukewarm water. Set them on a buttered agate pan and let poach in a moderate oven until the forcemeat is firm. Put a frill on each bone. Serve Perigueux sauce in a bowl