Noisettes D'agneau A La Rothschild - Noisettes Of Lamb, Rothschild Style

Bone a plump saddle of lamb, and cut from the loin slices I inch thick; trim nicely, saute in butter, pour over truffle sauce and garnish with small patties (1 1/4 inches in diameter) filled with puree of pate de foie gras.

Noisettes d'Agneau a la Mascagni - Noisettes of Lamb, Mascagni Style. Cut noisettes of lamb as explained for Rothschild Style. Cook them underdone, and set each noisette on a half tomato, previously bakey in the oven. Cover with Mornay sauce, to which add some beef extract; then besprinkle with grated Parmesan cheese and melted butter, and bake in a brisk oven to a nice color.

Noisettes D'agneau A La Cleo - Noisettes Of Lamb, Cleo Style

Cut from a loin of lamb 6 nice noisettes, trim them nicely, leaving but little fat on; cook them over a quick fire, and dress each of them on an artichoke bottom, previously heated in broth.

Have 1/2 pound of small fresh mushrooms sauted in butter; when done, add I teaspoonful of beef extract, I each of chopped parsley and chopped chervil, 1/2 teaspoonful of chopped chives and a pinch of chopped tarragon; also a few drops of lemon juice; pour over the noisettes and serve.

Noisettes D'agneau A La Mirepoix - Noisettes Of Lamb, Mirepoix Style

Cut in small squares I gill each of carrots, onions and fresh mushrooms; these put into a small pan with a pat of butter and a pinch of sugar, cover the pan and put to braise slowly over a mild fire, stirring the vegetables occasionally to prevent them sticking to the pan. When the vegetables are nearly done, add 1/2 gill cooked ham cut in small squares; cook for a while, then add i gill each of rich veal gravy and meat glace, simmer for a few minutes, then incorporate by degrees 6 ounces of butter, stirring the sauce continuously with a wooden spoon.

Saute the noisettes, dress them on fried crusts of bread or potato croquettes of similar shape as the noisettes, and pour over the above sauce.

Epigramme D'agneau - Epigramme Of Lamb

Cook 2 breasts of lamb in some good stock, garnish with vegetables. When done, drain, remove the bones and put the breasts under press.

When cold cut the breasts into triangular pieces the size of lamb cutlets, trim them nicely; season with salt and pepper, dip in melted butter, and roll in bread crumbs; then broil over a brisk fire with as many lamb cutlets as there are pieces of breast, or as many as are required, counting a piece of breast and one cutlet for each guest.

Dish up the cutlets and breasts alternately and garnish with asparagus tips, green peas, Macedoine, or any other garnishing.

Lamb Sweetbreads A La Martyn - Lamb Sweetbreads, Martyn Fashion

Soak 1 dozen lamb sweetbreads in cold water for several hours, drain, parboil and cook in a good stock. When done, put them under light press. When perfectly cold, trim the sweetbreads of equal round shape, and prepare the following sauce:

Reduce the stock in which the sweetbreads were cooked, then add 1 pint of veloute sauce, season to taste and bind with 4 egg yolks.

Whip the 4 egg whites, and mix with the sauce. Put a spoon-mi on the bottom of a cocotte dish (as served for eggs), lay the sweetbread on top, and cover with the remainder of the sauce. Pour over a little melted butter and put to bake in a mild oven for from 12 to 15 minutes.