694. Shoulder Of Lamb, Puree Normande
Description
This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
694. Shoulder Of Lamb, Puree Normande
Proceed exactly the same as for No. 693, only substituting one pint of hot Normande (No. 175) for the other garnishing.
695. Shoulder Of Lamb, With Stuffed Tomatoes
The same as for No. 693, placing six stuffed tomatoes (No. 1023) around the dish before serving.
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