(1717). Loin Of Yearling Lamb, German Style (Longe D'Agneau Tardif A L'Allemande)

Take a loin of yearling lamb, or the part beginning from the top of the leg and extending as far as the first rib on the rack; remove the aitchbone without injuring the minion fillet, pare carefully the fat from the interior, and remove the tough skin from the sirloin, season with pepper, salt and nutmeg. Roll this loin up, tie it firmly and then braise it in a mirepoix stock (No. 419) with a little brandy added. It will take two hours and a half to three hours to cook; drain, untie and set it under a light weight or under the press (No. 71) and when cold cut the meat into half heart-shaped slices and dress them in a circle on a baking dish, cover over with an allemande sauce (No. 4o7), besprinkle with bread-crumbs and a little grated parmesan cheese, pour butter over and set the dish in a moderate oven. When it has attained a fine color, withdraw from the oven and drain off the butter, garnish the center with minced truffles and mushrooms mixed with some lighter allemande sauce (No. 407).

(1718). Loin Of Lamb With Sauted Tomatoes (Longe D'Agneau Aux Tomates Sautees)

Proceed exactly as for German style (No. 1717), and when cold and the slices are pared heart-shaped, cover each piece with cooked fine herbs (No. 385), eggs and bread-crumbs and fry to a nice color; dress in a circle and fill the inside empty space with split and peeled tomatoes that have been pressed and fried in butter with shallots and seasoned with salt, pepper and chopped parsley. Serve a tomato sauce (No. 549) and half-glaze (No. 400) separately.