(1661). Baron Of Yearling Lamb A La De Rivas (Baron D'Agneau Tardif A La De Rivas)

Cut a baron from the hind part of the lamb from the first rib to the loin bone (Fig. 340). Roast it on the spit or in the oven, and when done trim and dress on a dish; glaze with meat glaze (No. 402) and garnish around with twelve stuffed tomatoes (No. 2842) and twelve stuffed mushrooms (No. 692) and outside of these set small bouchees filled with cream spinach (No. 2820), place on top a ball of potato croquette (No. 2782) one inch in diameter. An aromatic tomato sauce (No. 549) to be served apart.

(1668). Lamb's Crows, Ravigote Sauce (Fraises D'Agneau A La Sauce Ravigote)

Select two very white and clean lamb's crows. Line an earthen crock with slices of fat pork, range the crows on top and add to them two medium onions one having four cloves in it. a bunch of parsley garnished with thyme and bay leaf, salt and pepper; moisten with white wine and beef stock (No. 194a), cover the top with more slices of the pork, then place a deep plate over. filling it with water, and let cook slowly in a moderate oven for four hours, drain, and dress on a hot dish, surround the crows with sprigs of parsley and serve with ravigote sauce (No. 531).

(1696). Lamb Fries, Cream Horseradish or Tomato Sauce (Animelles D'Agneau A La Sauce Raifort A La Crerue Ou A La Sauce Tomate)

Skin and then cut them up either in two or four, according to their size; lay them in a vessel to season with salt, pepper, oil and lemon-juice, and leave to marinate for one hour; roll them in flour, immerse in beaten eggs and roll again in bread-crumbs, then fry them to a fine golden color and drain. Dress them on a napkin in a pyramid; garnish the top with a bunch of fried parsley, and around with quartered lemon. Serve separately either a cream horseradish sauce (No. 478) or a tomato sauce (No. 549).

(1697). Lamb Haslets Marinated (Fraissure D'Agneau A La Marinade)

Blanch the lights, drain and cut them up into inch and a half squares: melt some chopped fat pork in a saucepan and when very hot lay in the lights and fry them for a few minutes over a very brisk fire; add the heart cut into eight pieces and the liver in inch and a quarter pieces; season with salt, pepper, mignonette and a bunch of parsley garnished with thyme and bay leaf, sprinkle over with flour, then moisten with stock (No. 194a) and half white wine; let the whole cook till done to three-quarters, then lay in sixty small fried onions and a pound of small mushrooms; as soon as these are cooked, suppress the parsley, season nicely and notice whether the sauce is not too thin; when right, dress, pour the liquid over and garnish around with croutons fried in butter.

Another Way

This dish may also be made by placing the haslets cut up in an earthen crock with minced carrots, onions, thyme, bay leaves, sprigs of parsley, salt pepper, mace, vinegar and oil and allowing it to marinate for twelve hours, being careful to turn the meat several times so that it all reaches the marinade; drain and fry in butter, besprinkle over with flour, moisten with white or red wine and stock (No. 194a) season and boil slowly till thoroughly cooked, then serve.