Comprising Shoulder of Lamb, larded, d la Financiere. Neck of Lamb, d la Regence. Fpigramme of Lamb, with Mushrooms.

d la Villeroi, with Peas.

Breasts of Lamb, d la Marechale, with New Potatoes. Lamb Cutlets (plain), with Cucumbers, etc.

Lamb Cutlets, bread-crumbed, with Asparagus Peas. a' la Chiureuse.

Braized Carbonnades of Lamb. Lamb's Sweetbreads, d la Toulouse, Ac Blanquette of Lamb's Sweetbreads. Lamb's Sweetbreads Scolloped.

925. Shoulder Of Lamb Larded, A La Financiere

Saw off the upper part of the shank-bone of a shoulder of lamb, then bone it entirely - with the exception of about three inches of the shank or leg bone, which must be left in. Spread the shoulder open, season with pepper and salt, garnish it with a thick layer of veal or fowl force-meat; then with a small trussing-needle and some fine string draw the outer edges of the skinny part of the shoulder into a purse-like form, and tighten the strings so as to give it the appearance of a cushion ; and, after removing the superficial skin in a circular shape, lard it closely. Next, strew the bottom of a stewpan with sliced carrot, onion, celery, and a garnished faggot of parsley; cover this with thin layers of fat bacon, and place the shoulder of lamb upon it; moisten with sufficient good stock to reach up to the larding, place a buttered paper on the top, and cover with the lid ; then set it to braize very gently upon a slow fire for about an hour and a half, - with some live embers of charcoal on the lid - and take care to baste it frequently. When done, remove it into a deep sautapan, and after having strained the liquor, free it from all grease, boil it down to half glaze, pour this on to the lamb, and put it in the oven to glaze, repeatedly basting the larding till the moisture is lessened. The ballotine or shoulder of lamb must then be placed upon its dish, and garnished with a Financiere ragout (No. 188); put a paper ruffle on the bone, and serve.

926. Neck Of Lamb, A La Regence

Prepare this in exactly the same way as directed for necks of mutton larded en chevaux-de-frise (No. 611). When braized, glaze it nicely, and place it upon its dish, garnish it with a white Toulouse ragout (No. 187), and serve.

Note. - Necks of lamb prepared as the foregoing, may also be served with a Macedoine of vegetables, or a Jardiniere.

927. Epigramme Of Lamb, A La Toulouse

Trim a neck of lamb into cutlets, and place them into a sautapan with some clarified butter; then braize a breast of lamb until quite tender, take it up, remove the bones and put it in press between two dishes; when cold, cut it into as many cutlet-shaped pieces as there are cutlets from the neck, insert a small piece of bone in each, and breadcrumb them over a coating of Allemande sauce, dip them in some beaten egg, bread-crumb them again, and place them in a sautapan with clarified butter. When about to send to table, fry the cutlets in both sautapans; as soon as they are done, glaze them lightly, and dish them up - alternately placing a plain cutlet and one that is bread-crumbed; fill the centre with a white Toulouse ragout (No. 187), pour some Espagnole half-glaze round the entree, and serve.

* Shoulders of Lamb, prepared in the foregoing manner - called, in French, "Ballot-ine*" - may also be served with every kind of dressed vegetables, or pure'es of vegetables.

Note. - Epigrammes of lamb may also be garnished with a blanquette, with scollops of cucumbers, stewed peas, asparagus-peas, etc.