(1708). Leg Of Lamb, A La Guyane (Gigot D'Agneau A La Guyane)

Bone a leg of yearling lamb reserving the bone for the handle; fill the hollow space with a dressing made of fresh pork, bacon, cooked ham, chopped mushrooms and soaked and pressed out breadcrumbs, adding to it eggs and season with salt, pepper and nutmeg. Sew up the leg and then brown it in some fat pork; wet it with white wine and put in with it some roots, carrots, turnips, celery and onions; season, boil, skim and continue the boiling for three to four hours, then strain the stock, free it of its fat and keep back half of it, reduce the other half with espagnole sauce (No. 414) and a little tomato puree (No. 730) with a dash of cayenne added. Dress the leg, pa-re the handle nicely and range an Indian risot (No. 737) around; cover with the stock after it has been well reduced and place a paper frill (No. 10) on the handle bone. Pour the prepared sauce in a sauce-bowl and serve it at the same time.

(1709). Leg Of Lamb, King's Pilau (Gigot D'Agneau Pilau Du Roi)

Have one pound of boned leg of lamb; pare off all the fat and sinews and then divide it into three-quarters of an inch pieces; have also a quarter of a pound of three-eighth inch dice of raw ham, fry all these in butter over a bright fire with a garnished bunch of parsley (No. 123); moisten with half a pint of stock (No. 194a), season and reduce to a glaze, then remoisten once more with another half pint and so on until the pilau is done and very rich; season with a dash of cayenne pepper and salt. Fry colorless a chopped onion in butter, add to it a quarter of a pound of washed and dried rice; when this is quite hot, wet it with twice its volume of the stock from the pilau and stock (No. 194a), cover, bring to a boil and place it in the oven for twenty minutes and as soon as done, add butter and parmesan. Fill a border mold (Fig. 139) with this, unmold on a dish. remove the bunch of parsley from the pilau and pour it into the center of the border, cover over with a layer of the same rice; reserved for the purpose, smooth it neatly with a knife, strew parmesan cheese on top, besprinkle with butter and brown in a hot oven.

(1710). Slices Of Leg Of Lamb A La Dordogne (Tranches De Gigot D'Agneau A La Dordogne)

These are slices of meat cut from a leg of raw spring lamb, free of all fat and sinews and should be three-sixteenths of an inch in thickness; season and cover them all with a chicken or forcemeat into which as much fine cooked herbs (No. 385) have been mixed; roll them up into cylinder shapes, run on small metal skewers (Fig. 176), then dip in melted butter and bread-crumbs; broil them over a slow fire till done, dress and pour over a half-glaze sauce (No. 413) buttered at the last moment with maitre d'hotel butter (No. 581).

(1711). Slices Of Leg Of Lamb A La Previllot (Tranches De Gigot D'Agneau A La Previllot)

Cut some three-sixteenths of an inch thick slices from the kernel of a raw leg of lamb, pare them into rounds, two inches in diameter, season with salt and fry in clarified butter. Fry colorless in butter, one ounce of onions cut in three-sixteenth inch squares, half a pound of mushrooms in quarter inch pieces, some peeled egg-plant cut in three-eighth inch squares and a little piece of garlic; moisten with clear gravy (No. 404) and half-glaze (No. 400) and reduce, then pour it into a dish, bestrew with chopped parsley and lay the slices of lamb over.

Fig. 348.