707. Stewed Lamb And Flageolets
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.
707. Stewed Lamb And Flageolets
Proceed as directed for No. 701, only using instead of the garnishing a pint of well-soaked and drained flageolets, five minutes before serving.
708. Stewed Lamb A La Parisienne
The same as for No. 701, using a garnishing of one pint of raw Parisian potatoes (No. 986) half an hour before serving.
709. Stewed Lamb And String Beans
The same as for No. 701, only substituting for garnishing, one pint of pared and cleaned string-beans half an hour before serving.
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