Cut the meat from the bones of the neck, trim the superfluous fat
and pare neatly ; then cut into eight pieces, flatten each, and shape into
round fillets. Fix a cork-shaped fried bread crouton on the centre of
a round entree dish. Arrange the cooked rice round it as neatly as
possible, insert a silver skewer (hatelet) with the fond d’artichaut
and truffle previously fixed on. Keep the dish in a warm place. Dip
the prepared fillets in beaten egg, then in seasoned flour, and fry a
golden colour in clarified butter. Dress them neatly round the
hatelet on the dish, put a tablespoonful of Spadacini sauce on each
fillet, pour a little demi-glace sauce round the base of the dish, and
serve.
692. Navarin d’Agneau en Casserole. — 1 lorn of lamb,
1 spring cabbage (blanched), 12 button onions, 8 thin slices of bacon,
2 oz. butter, 1 pint rich brown sauce, salt and pepper.
Cut the meat into small chops, trim off the skin and superfluous
fat. Melt the butter in an earthenware fireproof casserole, put in the
lamb chops, and fry lightly on each side. Take them up and place
on a plate. Peel the onions and fry them a nice golden colour in the
butter. Divide the cabbage (previously washed, trimmed and
blanched) into eight portions, and wrap each into a thin slice of bacon.
Pour the butter off the onions, and place the lamb chops, cabbage,
bacon, and onions in alternate layers in the earthenware pan. Season
to taste with salt, pepper and nutmeg, moisten with the sauce, cover
the pan with its lid, and cook in a moderate oven for twenty minutes.
Just before serving, skim off the fat from the surface, and send the
dish (casserole) to table placed on a dish with a folded napkin.
693. Noisettes d’Agneau d V Union. — 1 loin of lamb, 8
fonds of artichoke, 2 oz. butter, 18 to 20 small fresh button mush-
rooms, 1 tablespoonful meat glaze, or 1 teaspoonful of Lemco (Liebig
Company's Extract of Meat), 1 gill stock, 1 teaspoonful finely
chopped parsley teaspoonful chopped chervil, \ teaspoonful chopped
chive, a few leaves of chopped tarragon, ^ lemon, salt and pepper,
demi-glace sauce (No. 237).
Remove the meat from the loin and trim into a meat fillet, paring
off the superfluous fat. Cut the meat into about eight noisettes (fillets),
shape each nicely. Melt an ounce of butter in a saute pan, and cook
the noisettes over a quick fire till done (great care must be taken not
to over-cook them), season the noisettes before or after cooking them.
272
THE NEW CENTURY COOKERY BOOK
Heat the artichoke foncls in the broth, chop the mushrooms, previously
washed and peeled, saute them in butter, then add the lemon-juice,
meat glaze or extract, and the chopped herbs. Season to taste, and
cook for a few minutes. Fill the artichokes with this. Dress the
noisettes on a hot dish, place an artichoke fond on top of each, garnish
with fleurons or croutons of bread, pour a little demi-glace sauce
round the base of the dish, and serve.
694. Queues d’ Agneau a la Musse. — 4 or 5 lambs’ tails, 1
glass Ghablis, 1^ pint stock, 1 clove of garlic, 1 bay-leaf, 1 sprig
of thyme and 1 of basil, 2 cloves, 1 small bunch of parsley, pepper,
salt, frying-batter✪ Queues d’ Agneau a la Musse and frying -fat.
Page 216 · 4 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Cut the meat from the bones of the neck, trim the superfluous fat
and pare neatly ; then cut into eight pieces, flatten each, and shape into
round fillets. Fix a cork-shaped fried bread crouton on the centre of
a round entree dish. Arrange the cooked rice round it as neatly as
possible, insert a silver skewer (hatelet) with the fond d’artichaut
and truffle previously fixed on. Keep the dish in a warm place. Dip
the prepared fillets in beaten egg, then in seasoned flour, and fry a
golden colour in clarified butter. Dress them neatly round the
hatelet on the dish, put a tablespoonful of Spadacini sauce on each
fillet, pour a little demi-glace sauce round the base of the dish, and
serve.
692. Navarin d’Agneau en Casserole. — 1 lorn of lamb,
1 spring cabbage (blanched), 12 button onions, 8 thin slices of bacon,
2 oz. butter, 1 pint rich brown sauce, salt and pepper.
Cut the meat into small chops, trim off the skin and superfluous
fat. Melt the butter in an earthenware fireproof casserole, put in the
lamb chops, and fry lightly on each side. Take them up and place
on a plate. Peel the onions and fry them a nice golden colour in the
butter. Divide the cabbage (previously washed, trimmed and
blanched) into eight portions, and wrap each into a thin slice of bacon.
Pour the butter off the onions, and place the lamb chops, cabbage,
bacon, and onions in alternate layers in the earthenware pan. Season
to taste with salt, pepper and nutmeg, moisten with the sauce, cover
the pan with its lid, and cook in a moderate oven for twenty minutes.
Just before serving, skim off the fat from the surface, and send the
dish (casserole) to table placed on a dish with a folded napkin.
693. Noisettes d’Agneau d V Union. — 1 loin of lamb, 8
fonds of artichoke, 2 oz. butter, 18 to 20 small fresh button mush-
rooms, 1 tablespoonful meat glaze, or 1 teaspoonful of Lemco (Liebig
Company's Extract of Meat), 1 gill stock, 1 teaspoonful finely
chopped parsley teaspoonful chopped chervil, \ teaspoonful chopped
chive, a few leaves of chopped tarragon, ^ lemon, salt and pepper,
demi-glace sauce (No. 237).
Remove the meat from the loin and trim into a meat fillet, paring
off the superfluous fat. Cut the meat into about eight noisettes (fillets),
shape each nicely. Melt an ounce of butter in a saute pan, and cook
the noisettes over a quick fire till done (great care must be taken not
to over-cook them), season the noisettes before or after cooking them.
272
THE NEW CENTURY COOKERY BOOK
Heat the artichoke foncls in the broth, chop the mushrooms, previously
washed and peeled, saute them in butter, then add the lemon-juice,
meat glaze or extract, and the chopped herbs. Season to taste, and
cook for a few minutes. Fill the artichokes with this. Dress the
noisettes on a hot dish, place an artichoke fond on top of each, garnish
with fleurons or croutons of bread, pour a little demi-glace sauce
round the base of the dish, and serve.
694. Queues d’ Agneau a la Musse. — 4 or 5 lambs’ tails, 1
glass Ghablis, 1^ pint stock, 1 clove of garlic, 1 bay-leaf, 1 sprig
of thyme and 1 of basil, 2 cloves, 1 small bunch of parsley, pepper,
salt, frying-batter and frying -fat.