This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Lamb is the favorite meat of the Greeks and Turks. It is more exquisitely dressed in the Turkish kitchen than in that of any other country.
In a dripping pan dashed with boiling water, cooked 15 minutes for each pound; basted often. Ten minutes before taken up it is dredged with flour and basted with butter. Fat poured off, gravy made in pan and currant jelly mixed with it.
Cut in square pieces, floured and half fried, stock or water added, simmered tender, peas in the remaining liquor served with it.
When lamb cutlets are saute, it is usual to surround them with a border of truffles, which is called demi-deuil - a kind of half-mourning for the gentle creature.
Ornamental dish; cucumbers hollowed and stuffed with bread forcemeat, stewed in milk, made cold, cut into rings, breaded, fried, cutlets with frills on bone arranged alternately in a crown, macedoine of vegetables in center.
Paris restaurant specialty. Boned shoulder of lamb cut into 1 inch squares, fried in 4 oz. butter with 3 onions and 2 cloves of garlic; 12 tomatoes cut in halves, half fried in butter then added to the stew and all cooked 15 minutes; croutons around.
Cutlets sauteed on one side, cooled, trimmed, the cooked side covered with puree of chicken and onion moistened with cream and egg. The uncooked side is next sauteed which sets the covering. Served with demi-glace and puree of green peas.
Three saddles of lamb boned and served in turban form. The meat is cut in fillets which are larded, half with lean ham, half with truffles; marinaded in oil and lemon juice, arranged in alternate form with forcemeat between, covered with buttered paper, baked, served with financiere garnish.
Cutlets dipped in oil and flour, and broiled; cream sauce.
Breaded and fried; julienne vegetables in brown sauce in the dish.