Bone two shoulders of spring lamb, remove all fat and sinews and fill them with a stuffing made with half a pound of veal, half a pound of fresh fat pork and a quarter of a pound of cooked and finely chopped ham; season with salt, pepper, nutmeg, chopped parsley and chives; mix into it some truffles, pistachios and cooked tongue, all cut into three sixteenths of an inch dice pieces. Spread the shoulders on the table, season and put in the dressing; sew up to enclose it well, giving each a round form, then braise with very little moistening, putting them into a saucepan lined with bards of fat pork and wetting with white wine mirepoix stock (No. 419). When well done place them in oval cupola-shaped molds and let cool off under a weight; remove, wash the molds well and decorate with fanciful cuts of truffles, pistachios and tongue dipped in half-set Jelly; coat the inside of the mold with a layer of white chaudfroid, return the meats as before and finish filling with jelly. Unmould when thoroughly cold and dress on long dishes on a socle of rice two inches high, the size of the cupola.

Have prepared some red lambs' tongues, salted, blanched and braised for two hours in a white wine mirepoix stock ( No. 419) the same as the shoulders; drain, skin and set under a weight; strain their stock over and when very cold pare them all of uniform size and oval-Shaped; the size is three inches long by two wide and a quarter of an inch thick; glaze and dress around the lamb cupolas, one overlapping the other. Garnish around the dish with chopped jelly and croutons and lay some croustades filled with a macedoin of vegetables (No. 2650) mingled with a little mayonnaise (No. 606). Stick Bellevue hatelets(No. 2526) on top of each cupola.