Carre D'agneau De Lait, Grille, Sauce Paloise - Broiled Rack Of Spring Lamb, Paloise Sauce

Prepare and trim a rack of spring lamb as for roasting, baste with olive oil, season with salt, and broil over a moderate fire. Serve Paloise sance separately.

Steak D'agneau De Lait Saute Aux Fines Herbes - Spring Lamb Steak Sauted With Fine Herbs

Cut a thick spring lamb steak from the leg, season it with salt and pepper, and saute over a clear fire. When the steak is done, remove the butter from the sautoire, moisten with a dash of white wine and a tablespoonful of chicken glaze, add a pinch each of chopped parsley, chervil and chives, and just a supcon of tarragon, incorporate a small piece of butter, and finish with a little lemon juice, pour over the steak and serve.

Steak D'agneau De Lait Grille, Maitre D'hotel - Broiled Spring Lamb Steak, Maitre D'hotel

Cut a steak I inch thick from a leg of spring lamb, baste it with olive oil, season with salt, and broil over a clear fire. Serve on a hot dish with maitre d'hotel butter.

Steak D'agneau De Lait A La Judic - Spring Lamb Steak, Judic Style

Prepare a lamb steak as indicated above, incorporate to the maitre d'hotel a teaspoonful of chicken glace, pour over the steak and garnish with Potatoes Anna cooked in small moulds, and small tomatoes stuffed with chicken forcemeat.

Cotelettes D'agneau De Lait A La Marquise - Spring Lamb Cutlets, Marchioness Style

Trim some spring lamb cutlets of uniform size, season them with salt and pepper, dip in beaten eggs and roll in finely chopped truffles. Fry in clarified butter, dress on a dish, garnish with asparagus tips tossed in butter, and serve separate Chateau sauce.

Cotelettes D'agneau De Lait Sautees Au Beurre Noi-settes-spring Lamb Cutlets Sauted With Nut Butter

Saute the cutlets over a brisk fire. When done, brush them over with chicken glaze, heat some butter to the nut degree, and pour over the cutlets; besprinkle with chopped parsley, put a frill on each chop, and serve.

Cotelettes D'agneau A L'agnes Sorrel - Lamb Cutlets, Agnes Sorrel Style

Cut and trim some nice lamb cutlets, cook them lightly on both sides, and let them get cold.

In the meantime, prepare a forcemeat as follows: Chop fine 9 ounces of lean pork with 3 ounces of fat and 3 of foie gras; steep 3 ounces of soft bread in milk, press lightly and add to the forcemeat; pound in the mortar, season to taste with salt, pepper and allspice, and add a dash of brandy, 2 of Madeira and a tablespoonful of chopped truffles. Put some of the forcemeat on both sides of the lamb cutlets, wrap them in pig's caul, dip them in melted butter and bread crumbs, and broil over a slow charcoal fire. Serve with truffle sauce.

Note. - Instead of foie gras, chicken, turkey or calf's liver may be used.

Cotelettes D'agneau A La Pompadour - Lamb Cutlets, Pompadour Style

Make a horizontal incision in the fleshy part of as many lamb chops as are required. Introduce in each incision a slice of fat goose liver dipped in beef extract; season the chops with salt and pepper; dip them in beaten eggs and bread crumbs, and fry in clarified butter; dress in a circle, fill with puree of chestnuts (or some other puree), put a frill on each chop, and serve with Bearnaise sauce separate.