Blanouette D'agneau - Blanquette Of Lamb

Bone a shoulder of lamb and cut it in i-inch square pieces; steep in lukewarm water for 1 hour, drain and set on the fire to parboil; then change the water and wash the meat well to clear it from scum and coagulated albumen.

Heat some clarified butter in a pan, throw in the lamb, season with salt and pepper and fry without allowing the meat to brown. Sprinkle over a handful of flour, stir over the fire for a few minutes; then moisten with white stock; add I large onion stuck with 2 cloves and a faggot of herbs. Let simmer for 45 minutes, then remove the onions and the faggot and bind the sauce with a pint of cream, 4 egg yolks and 2 or 3 ounces of butter. Season to taste and finish with lemon juice.

Curry D'agneau A La Madras - Curried Lamb, Madras Fashion

Cut 4 or 5 pounds of boneless lamb in I-inch square pieces. Season with salt and 2 spoonfuls of curry powder, and fry in a saucepan in which 4 ounces of clarified butter was previously heated.

Slice fine 4 medium-sized onions, add them to the lamb with 2 crushed cloves of garlic and sprinkle a good handful of flour over the lamb, which cook for 5 minutes, stirring all the time. Then moisten with white stock. When boiling, remove the scum, and add 5 ripe tomatoes, peeled, freed from seeds and cut in quarters.

Cook the lamb for 40 minutes over a moderate fire, add a cup of cream, season to taste, and serve with boiled rice separate.

Rognons D'agneau Sautes Au Madere - Lamb Kidneys Sauted, Madeira Sauce

To be successful in sauteing kidneys, it is essential to bear in mind, first, to saute the kidneys over a brisk fire; second, not to allow them to boil in the sauce ; otherwise they will become tough and more difficult of digestion.

Remove the skin from the kidneys and cut them lengthwise in two; remove the hard part and slice each half in 3 or 4, holding the knife somewhat slanting; heat some clarified butter in a frying pan, throw in the kidneys when burning hot, toss until they are done; then drain and put them in a vegetable dish with a few small pieces of butter over them. Reduce the necessary amount of Madeira sauce in a saucepan, add the kidneys, and season to taste, and serve immediately.

Rognons Sautes A La Turbigo - Kidneys Sauted, Turbigo Style

Proceed as explained above. Garnish with mushrooms and small sausages (Chipolata).

Rognons Sautes A La Venitienne - Kidneys Sauted, Venetian Style

Cook the kidneys as stated above, add some mushrooms, and finish the sauce with anchovy butter.

Rognons Sautes A La Portugaise - Kidneys Sauted, Portuguese Fashion

Slice the kidneys and cook them in burning hot butter, drain and add them to the following sauce:

Chop fine 3 or 4 shallots; then fry in butter without coloring; moisten with a gill of white wine, allow them to reduce; then add 2 fresh tomatoes (peeled and freed from seeds) cut in small pieces, cook for a while, then add 1/2 pint of brown sauce and a teaspoonful of beef extract. Finish with salt, red pepper, 2 ounces of butter and the juice of half a lemon.

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