Comprising Lamb's Head, d la Pascaline. Lamb's Ears, d la Financiere.

" a' la Dauphine.

" a' la Venitienne.

Lamb's Ears, fried in Batter. Lamb's Feet, d la Poulette.

" a' la d'Uxellea.

" fried in Batter.

937. Lamb's Head, A La Pascaline

The lamb's head must be scalded in the same way as a calf's head for mock turtle, then boned, and filled up with force-meat made of the liver, as for a gratin (No. 249); sew the the head up with a trussing needle and small twine, secure it in shape by fastening it in a napkin previously spread with butter, and set it to braize in a stewpan seasoned with a carrot, an onion, one head of celery, a garnished faggot of parsley, six cloves, and a blade of mace; moisten with good stock, and allow it to boil gently for about an hour and a half.

While the above is in preparation, four lambs' sweetbreads should be larded and prepared ready for glazing; two sets of lambs' brains must also be cleansed, and boiled in a little vinegar and water. with sliced carrot and onion, pepper and salt, afterward drained, cut and made into croquettes. Four lamb's tongues, after being braized, must be cut into scollops, and placed in a stewpan with an equal quantity of scolloped mushrooms, and enough of Pascaline sauce (No. 15), for the entree.

When about to send to table, place the head with the ears curled upon its dish, and the larded sweetbreads at its four corners ; between these put the croquettes of brains, previously fried, pour the scollops of tongue, mushrooms, and sauce round the head, glaze it and serve.

938. Lambs' Ears, A La Financiere

Procure a dozen lambs' ears, scald these, then immerse them in cold water; when cold, wipe them dry, and singe them over the flame of a charcoal fire; they must then be gently braized in some blanc (No. 235) for about three-quarters of an hour, and when done drain upon a napkin; the thin part of the ears should be carefully scraped with the back part of the blade of a knife to remove the skin, leaving the white cartilaginous part entire; this last must then be slit in narrow bands, without cutting through the ends, so that when the ears are turned down, these bands by curling over should appear like a row of loops; place the ears as they are trimmed in a deep sautapan or stewpan containing some of their own liquor, cover them with a buttered paper and the lid, and set them aside till dinner-time.

While the ears are braizing, prepare some veal force-meat, and fill a plain low cylinder border mould (previously buttered) with the force-meat; poach this in the usual way, and when about to send to table, turn it out upon its dish, place the lambs' ears all round the top of it and in each of these put a round ball of black truffle; fill the centre with a rich Financiere ragout (No. 188), pour some of the sauce round the base and serve.

Note. - This entree may also be served with a ragout a la Tortue (No 189).

939. Lambs' Ears, A La Dauphine

Scald, singe, braize, and trim the lambs' ears as in the foregoing case, but they must not be slit. Fill them with force-meat made with the fillets of a fowl, or some veal, in which has been mixed a spoonful of white sauce and some chopped mushrooms ; mask the ears over with a coating of reduced Allemande sauce, and when this has become firmly set upon them, roll them in bread-crumbs, and dip each separately in some beaten egg seasoned with a little salt, then bread-crumb them over again, place them upon a dish, and set them aside in the larder. When about to send to table, fry the ears in plenty of heated hog's-lard, of a fine light color, dish them up in a circular row, or pyramidally, pour some Supreme or Bechamel sauce, containing a few mushrooms cut into shreds or scollops, round and under them, and serve.

940. Lambs' Ears, A La Venitienne

Prepare these exactly in the same manner as for a la Financiere (No. 938), dish them up in a circle on the dish, fill the centre with small round balls, or croquettes of rice, prepared as follows : Boil four ounces of rice id white broth till done quite soft, then season with a pat of butter, two ounces of grated Parmesan cheese, a little nutmeg, Cayenne pepper and salt; mix the whole well together, and form it into small round balls the size of marbles, roll these in flour, and fry them in clarified butter in a sautapan. Pour some Venetian sauce (No. 26) over the ears, and serve.

941. lamb's ears, fried in batter

See Calf's ears so prepared (No. 916)

912. Lamb's Feet, A La Poulette

Remove the shank-bones from a dozen lambs' feet, without tearing or cutting' through the part that covers the bone; scald them for about live minutes in boiling water, and then immerse them in cold water; wipe and singe them over the flame of a charcoal lire, rub Them over with lemon-juice, and braize them in some blane (No. 235) for about an hour; then drain them upon a cloth, trim off the extremities neatly, make an incision in the hoof, and remove the round tuft of wool; place the lamb's feet in a stewpan containing some button-mushrooms and enough sauce d la Poulette for the entree, toss them in this over the stove-tire until quite warm ; then dish them up neatly, and serve with a border of fleurons, or croutons of fried bread.

943. Lamb's Feet, A La D'Uxelles

Braize and trim the feet as in the foregoing case, cover them with a coating of D' Uxelles sauce (No. 16), and when this has become firmly set by cooling, bread-crumb them twice over in the usual manner, and fry them in hog's lard; when done, drain them upon a cloth, dish them up with fried parsley upon a napkin, and serve some Italian sauce (No. 12) separately in a boat.

944. lamb's feet, fried iN batter

See Calf's feet (No. 918)