(1750). Shoulder Of Lamb A La Garnier (Epaule D'Agneau A La Gamier)

After boning two shoulders of lamb, leaving on only the end or handle bones, stuff the insides with lamb forcemeat (No. 92); braise them the same as for a la Benton (No. 1748); then drain, skim, and reduce the stock with an equal quantity of espagnole sauce (No. 414). Dress and glaze the shoulders, then garnish around with whole chestnuts (No. 654); braised celery (No. 2721); cover the garnishing with a part of the sauce and serve what remains separately.

(1751). Shoulder Of Lamb With Cucumbers (Epaule D'Agneau Aux Concombres)

Prepare and braise two shoulders of spring lamb as explained for a la Benton (No. 1748). when done, untie and glaze; dress them either on a garnishing of cucumbers with Danish sauce (No. 457), or else on a macedoine garnishing (No. 680), or a jardiniere (No. 677). Strain the stock, remove all its fat, and reduce it to the consistency of a light syrup, serving it in a sauce-boat the same time as the shoulders.

These shoulders may be dressed in the shape of ducks or hornpipes, dishing them upon the same garnishings.

(1752). Shoulder Of Lamb With Glazed Vegetables - Stuffed (Epaule D'Agneau Farcie Aux Legumes Glacis)

Boil an unsmokedred beef tongue in water for three hours before serving, cut it up into quarter inch thick slices and from these remove two and half inch diameter pieces with a round cutter, keep them warm in a sautoir with a little stock (No.l94a). Bone thoroughly two shoulders of spring lamb, suppress the fat and sinews, then season the inside, cover the surfaces with a thin layer of lamb forcemeat (No.92)and bestrew with fine cooked herbs (No. 385). Roll the shoulders lengthwise them firmly so to keep them in proper shape, then braise in a little moistening without browning. Drain and trim the ends, then cut the remainder of the meat into half inch thick slices, pare them rounded two and a half inches in diameter, and dress them in a straight row on a circle intercalating each slice with one of tongue; arrange either around or in the center, according to the way they are dressed with glazed carrots, turnips and small onions; strain the stock, skim off its fat and reduce it with espagnole (No. 414) to the consistency of a half-glaze sauce (No. 413): serve this separately.

(1753). Shoulders Of Lamb With Puree Of Celery - Stuffed (Epaules D'Agneau Farcies A La Puree De Celeri)

Bone two shoulders of lamb keeping on the handle bone and sawing the knuckle one inch from it; free the meat of fat and sinews, pare nicely, then season with salt, pepper, and nutmeg.

Dressing For Stuffing The Shoulders

Take one pound of sausage meat, half a pound of finely chopped raw ham, four tablespoonfuls of finely chopped onions, half a pound of minced mush-rooms, two tablespoonfuls of chopped parsley, a quarter of a pound of dry bread-crumbs, two whole eggs and a seasoning of salt, pepper and nutmeg. Fill the two shoulders with this dressing, roll them up and sew them in such a way that none of it can escape, garnish the bottom of a saucepan with slices of fat pork, set the shoulders on top and moisten with a white wine mirepoix stock ( No. 419); boil and simmer slowly for two hours and a half. As soon as the shoulders are done glaze and strain the stock, remove all its fat and reduce it to the consistency of a syrup. Dress the shoulder either on a celery puree (No. 71l) or a tomato puree (No. 730), or one of artichokes (No. 704). or else of cucumbers (No. 714), macedoine (No. 680), or jardiniere (No. 677); trim the handle bones with frills (No. 10) and serve the gravy apart.