Saw off the breasts from two racks of lamb, remove the bone covering the gristle and put the breasts in a saucepan lined with fat pork, carrots, onions and a garnished bouquet (No. 123); cook them just long enough to be able to remove the bones easily, and when this is done drain and range on a baking sheet and set a weight on top. From each rack make live covered cutlets, parr them nicely, season and fry to a fine color, dress and detach the stock from the pan with a little clear gravy (No. 404), with a little half-glaze sauce (No. 413). Pare the breasts into half hearts and when very cold round the angles and insert a bone into each pointed end of the meat; return these to the sautoir. and pour over the stock reduced to a half-glaze. Range the cutlets and breasts alternately or else in straight rows, one of cutlets and one of breasts, or if in a round have one half breasts and the other half cutlets; garnish the center with a Toulouse garnishing (No. 766) either laid in the center or else in a croustade, or should the epigrammes be dressed in a straight row, then place it around. Serve separately the stock strained through a sieve.

A cutlet may be set on top a piece of breast which will serve as a crouton, and dress them crown-shaped with the garnishing in the center.

(1695). Epigrammes Of Lamb, Ancient Style (E'Pigrammes D'Agneau A L'Ancienne)

Braise two breasts of lamb (No. 1694); drain and take out the bones reserving them to use later for imitating handles; let the meat get cold under a weight to reduce to half an inch, then pare nicely by suppressing the skin and cutting them up into hall' heart-shapes, season with salt and pepper and cover over entirely with Duxelle sauce (No. 461). When cold bread-crumb them in eggs. Scrape the reserve bones, sharpen one end and insert one in each halt heart. For eight pieces of breast have eight covered cutlets, pare them nicely, season and broil or fry, then glaze them over with a. brush. Brown the breasts in a sautoir with very hot clarified butter, when done drain and decorate the handles with frills (No. 10), also those of the cutlets and dress them in a circle, intercalating the breasts with the cutlets. Reduce some white wine vcloute (No. 415) with mushroom broth and add to it a garnishing of quenelles and mushrooms; range this garnishing in the middle of the circle and decorate around with small glazed lamb's sweebreads.