618. Saddle Of Lamb, A La Dauphine

Select a moderate-sized saddle of lamb, bone it, and having laid it on the table, season the inside with pepper and salt, and line it with some quenelle force-meat of veal or fowl, about an inch in thickness, placing on the force-meat some fillets of tongue and truffles, after which, fold the skirts of the saddle over - so as to encase the force-meat, etc, thereby giving it a plump appearance; and in order to secure its shape, bind it in a napkin on which butter has been spread : when the saddle of mutton is rolled up tightly in it, tie the ends with twine. Then place the saddle so prepared on the drainer of an oval braizing-pan, cover it with the bones and trimmings; garnish with carrot, onion, celery, garnished fagot of parsley, four cloves, and two blades of mace; moisten with sufficient good stock to cover the lamb, and set it to braize gently on a moderate fire for about two hours and a half. When the lamb is done, place it on an earthen dish, untie the ends of the napkin, and fold the saddle up tightly, and smooth it in again; fasten the ends as before, and put it in press between two dishes until it is nearly cold. Then take the lamb out of the napkin, trim it neatly, and cover it over with a coating of well-seasoned reduced Allemande sauce, which must be allowed to set, afterward being egged over, and then be covered with very fine bread-crumbs mixed with one-fourth part of grated Parmesan cheese; sprinkle some drops of melted fresh butter with a paste-brush over the whole, and put it on a baking-sheel in the oven to acquire a light-brown or fawn color. The saddle of lamb being ready, dish it up, garnish it round with some bouche'es of wild rabbits a la Pompadour (No. 1010) ; sauce round and under the lamb with some white Italian sauce (No. 13), and send to table.

619. Saddle Of Lamb, A La Godard

Bone, stuff, and braize a saddle of lamb according to the preceding directions ; when done, put it in press between two dishes till cold. It should then be taken out of the napkin, trimmed neatly without removing any of the fat, or diminishing its size, and put into a deep baking sheet with the broth in which it has been braized - previously clarified, and afterward reduced to half glaze for the purpose; put a buttered oval piece of white paper on the top, and half an hour before dinner put it in the oven to be warmed and glazed of a fine light color. Then dish it up, and pour round it a rich ragout a la Godard - composed of cock's-combs and kernels, button-mushrooms, small sweetbreads cut into scollops, and truffles - the whole to be tossed in some good Alle-mande sauce. Put a border of large quenelles decorated with truffles, and some larded lamb's-heart sweetbreads - placed alternately round the remove, and send to table.

620. Saddle Of Lamb, A La Financiere

Prepare a saddle of lamb exactly as the foregoing, and when dished up, garnish it with a rich Financiere ragout (No. 188); glaze the remove, and send to table.

621. Saddle Of Lamb, A La Royale

For the preparation of this remove, follow the directions for loin of veal d la Royale (No. 592).

622. Saddle Of Lamb, A La Macedoine

Bone, stuff, and braize a saddle of lamb as for d la Godard (No. 619), warm and glaze it, also, in the same manner; dish it up, garnish it round with a rich and well-prepared Macedoine of vegetables tossed in some Allemande sauce: surround the remove with a border of artichoke bottoms, or small turnips cut in the shape of cups, boiled in white broth with a lump of sugar and a little salt, and filled - half with green peas, and the remainder with very small turned or scooped carrots, nicely glazed; glaze the remove, and send to table.

623. Saddle Of Lamb, A La Milanaise

Prepare and braize a saddle of lamb as previously directed; when glazed, dish it up, and garnish it round with macaroni prepared as follows: -

Boil one pound of Naples macaroni in two quarts of boiling water, a pat of butter, a little salt and minionette pepper; when done, drain it on a sieve, and afterward on a clean napkin, cut it into pieces two inches long, and put this into a stewpan with two pats of butter, six ounces of grated Parmesan cheese, a small piece of glaze, a ragout-spoonful of good white sauce, minionette pepper, and a little salt: toss the whole well together over a stove-fire until quite hot, and then use it to place round the remove, as also some truffles, and tongue cut into small circular scollops; these are to be warmed in a tablespoonful of half glaze, and placed round the remove in alternate groups with the macaroni; glaze the saddle of lamb before serving, and send to table with it a sauce-boat containing some of the clarified and reduced broth, in which the lamb has been braized, to be handed round with the remove.