A guide to modern cookery

House Lamb Relevés are chiefly garnished with early-season or new vegetables; but all the garnishes given under Mutton Relevés may also be served with them, provided the difference in size be taken into account. In addition to these garnishes, saddle of lamb admits of all the preparations given under saddle of veal (Nos. 1181 to 1191). 1360—SELLE D’AGNEAU DE LAIT EDOUARD VII. Completely bone the saddle from underneath, in suchwise as to leave the skin intact; season it inside, and place in the middle a fine foie gras, studded with truffles and marinaded in Marsala. Reconstruct the saddle, and wrap it tightly in a piece of muslin; put it in a saucepan just large enough to hold it, on a litter of pieces of bacon rind, cleared of all fat and blanched. GG Moisten, enough to cover, with the braising-liquor of a cushion of veal; add thereto the Marsala used in marinading the foie gras, and poach for about forty-five minutes. Before withdrawing the saddle, make sure that the foie gras is sufficiently cooked. Remove the muslin, and put the saddle in an oval terrine a paté just large enough to hold it. Strain the cooking-liquor over it, without clearing the former of grease, and set it to cool. When the saddle is quite cold, carefully clear away the grease that lies upon it, first by means of a spoon and then by means of boiling water. Serve it very cold, in the terrine as it stands. 1361—CARRE D’AGNEAU BEAUCAIRE Having trimmed the neck of lamb, as explained, brown it in butter; surround it with eight small, Provence half-artichokes, and cook gently in the oven. The artichokes in question have no chokes and are very tender. Meanwhile, peel, press, concass and season four or five tomatoes, and fry them in butter. When they are ready, add a large pinch of chopped tarragon to them. Dish the tomatoes; set the neck upon them, and surround it with the stewed half-artichokes. 1362—CARRE D’AGNEAU EN COCOTTE A LA BONNE FEMME Fry a shortened and well-trimmed neck of lamb, in butter. This done, transfer it to an oval cocotte with ten small onions browned in butter, and two medium-sized potatoes, cut into large dice, shaped like garlic cloves, and blanched. Sprinkle the whole with melted butter and cook gently in the oven. Serve the preparation as it stands, in the cocotte, placing the latter on a folded napkin. 1363—CARRE D’AGNEAU A LA BOULANGERE Fry the neck of lamb with butter, in an earthenware dish, and surround it with sliced onions, tossed in butter, and sliced potatoes; both of which vegetables should be in quantities in proportion to the size of the piece of meat. The ‘‘A la Boulangére ’’ procedure is always the same, and was explained under No. 1307, but allowances should always be made for the particular size and tenderness of the piece. 1364—CARRE D AGNEAU GRILLE Having shortened and well trimmed the neck, season it; sprinkle it with melted butter, and grill it gently. When it is almost cooked, sprinkle it again with melted butter and bread-crumbs, and let it acquire a golden colour while completely cooking it. Serve very hot with mint sauce and a suitable garnish. 1365—CARRE D’AGNEAU MIREILLE Prepare some Anna potatoes (No. 2203) in an oval earthenware dish, and add a third of the quantity of potatoes of raw, minced artichoke-bottoms. When the potatoes are three-parts cooked, stiffen the neck in butter; place it on the potatoes, and complete the cooking of the two, basting often the while with melted butter. Send the preparation to the table on the dish that has served in the cooking process. 1366—CARRE D’AGNEAU PRINTANIER Prepare the following garnish: eight small onions, halfcooked in butter; ten carrots of the size and shape of garlic cloves, cooked in consommé and glazed; and ten turnips of the same shape and size, similarly treated.