(1698). Lamb Head, Genoise Or Vinaigrette Sauce (Tete D'Agneau Sauce Genoise Ou Vinaigrette)

Bone the head as far as the eye, remove both the lower and upper jaw and the eyes, leaving on the crown only with the brain; steep and blanch the head for fifteen minutes, then refresh, wipe, singe and tie it up. Dilute some flour in cold water, adding to it some salt, pepper, onions, carrots, a garnished bouquet and vinegar; boil the head in this for two bonis, then drain and untie it and dress on a napkin with parsley ranged around. Serve separately1 a well-buttered and acidulated genoise sauce (No. 470) or else a vinaigrette sauce (No. 634).

(1719). Minced Lamb A La Rivera (Emince D'Agneau A La Rivera)

Minces are generally made with cooked meats; cut quarter inch thick slices from the kernel part of a cold roast leg of lamb, pare them into rounds two and a half inches in diameter, range them in a sautoir pouring over a few spoonfuls of half-glaze sauce (No. 413), clear gravy (No. 404), and port wine, heating it all without boiling. Cut some sour apples into quarters, peel and remove the cores and seeds; lay them in a sautoir, besprinkle with sugar and cook them in a slack oven till done. Dress the minced meat in a circle with the apples in the center, and pour the port wine sauce over.

(1729). Neck Of Lamb With Cabbage (Collet D'Agneau Aux Choux)

Cut the neck a little long on the rib side; leave four rib bones on it; bone it all thoroughly, remove the sinewy and fat parts, then season with salt and pepper, stuff with lamb forcemeat made of cold finely chopped lamb, an equal quantity of soaked and pressed out bread-crumbs, fried, chopped onions, minced cooked mushrooms, chopped parsley, chopped up cooked ham and raw eggs. Fill the neck with this, sew up the meat so as to enclose well the stuffing and braise it in a very little stock (No.l94a) for three hours; remove the threads, glaze, dress and surround with cabbage. Strain the stock, add to it a little brown sauce (No. 414), bring it to a boil, skim off the fat carefully and when reduced serve in a sauce-boat.

(1730). Noisettes Of Shoulder Of Lamb, Epicurean (Noisettes D'Epaule D'Agneau Epicurienne)

These noisettes or glands are found in the fatty part of the shoulder near the shoulder blade; remove all the skin which envelops them. Fill the bottom of a flat saucepan with thin slices of fat pork, lay the noisettes on top, and moisten with a mirepoix stock (No. 419); cover over with more slices of the pork, and let cook in a slow oven from three-quarters to one hour according to their size. When the noisettes are clone, strain the stock through a fine tammy and skim well the Eat. Decorate a low border mold (Fig. 139) with fanciful cuts of truffles, fill it with chicken and cream forcemeat (No. 75), and poach in a bain-marie, the same as a timbale; then unmold it on a dish and garnish the interior of the border with mushrooms stewed and moistened with reduced cream and a little bechamel (No. 409). Range on top the noisettes from which the fat has been removed and then glazed in their own stock after it has been thoroughly reduced.