Broiled Medallions Of Lamb, With Lima Bean Puree

Prepare the medallions from a boned loin, or buy the chops, remove the bones, and press the meat into the desired shape. Prepare three cups or more of the puree. Of this make little rounds upon which the cooked chops may be disposed. Pipe puree around the meat, thus setting it in a nest. Serve very hot.

Lima Bean Puree

Let a cup and a half of dried Lima beans stand over night covered with cold water. In the morning drain, rinse, and set to cook in boiling water. Let cook until tender, supplying water (boiling) as needed, and adding a teaspoonful of salt during the last of the cooking. The beans will require about three hours' cooking at a gentle simmer. When the water has evaporated and the beans are tender, with a pestle press them through a puree sieve. Add nearly one-fourth a cup of butter, a little hot cream, and salt as needed. A teaspoonful of onion juice, a tablespoonful of fine-chopped parsley, and paprika may be added at discretion. The flavor of onion is always good with beans. Beat the mixture until light, when it is ready to use. Serve very hot.

Chestnut or sweet potato puree may be used in the same manner. Onion and turnip puree are good, but can not be piped. Spread the medallions with maitre d'hotel butter or Bearnaise sauce.

Lamb Noisettes, Berry Style

Use a boned loin of lamb; cut it into rounds, and tie a tape or string around these to hold them in shape while cooking, if necessary. Saute them over a brisk fire. Have ready small flat croquettes the same size and shape as the noisettes - made of duchesse potatoes mixed with sweet corn pulp. Use a cup of pulp to a pint of potato. When the croquettes are egged, crumbed and fried, set a noisette above each. Serve Chasseur sauce in a bowl.

Breaded Lamb Cutlets, Cuban Style

Have eight lamb chops cut from the ribs; scrape the bones and trim the chops, French fashion. Broil the chops, leaving them a trifle underdone and let become cold. Have ready a sauce made of one tablespoonful of butter, four tablespoonfuls of flour, half a teaspoonful, each, of salt and pepper and one cup of cream; into this stir half a cup of cooked ham, chopped fine. When the chops are cold and the sauce is cool but not too firm, season the chops with salt and pepper, and cover both sides with the ham mixture. Let stand on a buttered plate till firm, then "egg-and-crumb" and fry in deep fat till nicely browned.

Cook two tablespoonfuls of chopped ham in one, fourth a cup of butter; when the ham is well browned, add one-fourth a cup of flour and half a teaspoonful of salt and stir until frothy; then add one cup and a half of stock or water and one cup of tomato ketchup or chilli sauce and stir until boiling; let simmer ten minutes, strain and serve with the cutlets.

Lamb Chops, Maintenon Style

Select rib chops from the hind quarter; scrape the bone clean, thus making French chops. Broil the chops, or cook them in clarified butter, on one side only, to stiffen them. Set a rounding tablespoonful of Maintenon preparation on the cooked side of each chop; with a silver knife, wet in water, give the preparation a smooth dome shape. Cover with cracker crumbs (one cup) stirred into melted butter (one-third a cup). The chops may be cooked at once or set aside in a cool place for some hours. Cook in a rather hot oven about eight minutes. Serve around a mound of cooked peas and carrot slices, dressed with salt, black pepper and butter. If canned peas are used, they will be improved by the addition of a teaspoonful of sugar.

Maintenon Preparation

Peel one medium-sized onion, cover with cold water, bring to the boiling point and let cook four minutes; drain and dry on a cloth; slice the onion and let simmer in two tablespoonfuls of butter without taking color. When the butter is absorbed, add one cup of white broth and let simmer until the onion is tender and the broth evaporated, then press through a sieve. Melt one-fourth a cup of butter; in it cook half a cup of flour, half a teaspoon of salt and pepper to taste, then add the onion puree, white broth and cream to make in all one cup and a third of liquid; stir until boiling; add one-fourth a pound of fresh mushrooms, chopped and simmered two or three minutes in one or two tablespoonfuls of butter and stir until the mixture boils again, then add two yolks of eggs, well beaten, and stir, without boiling, until the egg is set. The mixture should be of the consistency of a croquette mixture. If served as the main dish at a luncheon, pass with them a green salad or the following.