— en Matelote, — Braised sheep’s or lamb’s brains
with a red wine sauce ; served with small dice of
broiled bacon and glazed button onions.
— a la Rosita. — Croustades of fried bread with half
a poached lamb’s brain, sauced over with mornay
sauce, sprinkled with parmesan, and baked ; dished
in circle with fine macaroni, and shredded truffles in
centre of dish.
Beignets de Cepvelles a la Tupque.— Parboiled,
seasoned, dipped in frying batter, fried, and served
with tomato sauce.
Chaptpeuse d’Agneau a la Gastronome.— Boned
breasts of lamb, stewed in white stock, cut into
strips, ranged in a chartreuse mould, alternately
with braised lettuce steamed “ au bain-marie,” and
served with demi-glace sauce.
Carbonades ala Bechamel.— Larded fillets of lamb
or mutton braised, and served with bechamel sauce.
• — a la Bretonne. — Cooked as above ; served with
puree of white haricot beans.
■ — a la Chartreuse. — Cooked as above, cut in
slices, and dressed in a plain mould, with green
peas, sprigs of cauliflower, and French beans ;
demi-glace, sauce.
— a l’Oseille. — Cooked as above ; served with puree
of sorrel.
' — sauce Poivrade. — Braised boned loin of lamb or
mutton larded, served with poivrade sauce.
Casserole a l’Anglaise. — Slices of lean lamb or
mutton, with suet crust, stock, and seasoning,
stewed in earthenware pot.
Cotelettes d’Agneau.— Lamb cutlets.
— a la Constance. — Breaded and fried, with
financiere ragout as garnish.
— aux Coneombres. — Broiled or grilled, with
slightly fried cucumbers.
— a la Cussy. — Breaded and fried ; served with
velout6 sauce, mixed with chopped cooked ox-
tongue and mushrooms.
— k la Duchesse. — Braised, masked with duxelle
purde, egged, crumbed, and fried; dished up on a
border of green peas pur£e ; served with sauce
supreme.
LAMB AND MUTTON
105
Cotelettes d’Agneau aux epinards.— Grilled or
fried ; garnished with spinach.
— A la Jardiniere. — Breaded and fried ; served with
stewed spring vegetables.
— a la Longuet. — Partially cooked, pressed, and
coated with villeroi sauce mixed with mushroom
and soubise puree, then egged and crumbed, and
fried in butter ; garnished with mushroom heads ;
sauce, demi-glace.
— a la Maltaise. — Breaded and fried ; served with
well reduced sauce, composed of veloute sauce,
sherry, lemon and orange juice, and finely shredded
orange peel.
— a la Mareehal. — Egged and cheese crumbed,
fried, with bigarade sauce.
— A la Minute. — Plain grilled or fried ; served with
gravy or demi-glace sauce.
— en papillotes. — Par-broiled, wrapped in oiled
paper with ends twisted, baked in the oven, and
served with demi-glace sauce. .
— aux petits pois. — Broiled ; garnished with green
peas.
— k la Prineesse. — Par-fried, pressed, coated with
chicken farce, mixed with finely chopped parsley,
shallots, mushrooms, ham, lemon juice, and grated
nutmeg ; when set, egged, crumbed, and fried ;
dressed round a puree of green peas or asparagus.
— a la Robert. — Breaded and fried ; served with
brown onion sauce.
— A la Royale. — Grilled, dressed en couronne, with
foie-gras pur£e and tomato pulp (mousse) in centre ;
garnished with pommes souffl£es ; sauce madere.
— k la Sainte-Menehould. — Stuffed from the sides
with a mixture of bechamel sauce, grated cheese,
chopped shallots, mushrooms, and parsley ; braised
in the oven and served with Italian sauce.
— a la Singarat. — Grilled or broiled ; served with
finely shredded ox-tongue and onion puree.
Page 60
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— en Matelote, — Braised sheep’s or lamb’s brains
with a red wine sauce ; served with small dice of
broiled bacon and glazed button onions.
— a la Rosita. — Croustades of fried bread with half
a poached lamb’s brain, sauced over with mornay
sauce, sprinkled with parmesan, and baked ; dished
in circle with fine macaroni, and shredded truffles in
centre of dish.
Beignets de Cepvelles a la Tupque.— Parboiled,
seasoned, dipped in frying batter, fried, and served
with tomato sauce.
Chaptpeuse d’Agneau a la Gastronome.— Boned
breasts of lamb, stewed in white stock, cut into
strips, ranged in a chartreuse mould, alternately
with braised lettuce steamed “ au bain-marie,” and
served with demi-glace sauce.
Carbonades ala Bechamel.— Larded fillets of lamb
or mutton braised, and served with bechamel sauce.
• — a la Bretonne. — Cooked as above ; served with
puree of white haricot beans.
■ — a la Chartreuse. — Cooked as above, cut in
slices, and dressed in a plain mould, with green
peas, sprigs of cauliflower, and French beans ;
demi-glace, sauce.
— a l’Oseille. — Cooked as above ; served with puree
of sorrel.
' — sauce Poivrade. — Braised boned loin of lamb or
mutton larded, served with poivrade sauce.
Casserole a l’Anglaise. — Slices of lean lamb or
mutton, with suet crust, stock, and seasoning,
stewed in earthenware pot.
Cotelettes d’Agneau.— Lamb cutlets.
— a la Constance. — Breaded and fried, with
financiere ragout as garnish.
— aux Coneombres. — Broiled or grilled, with
slightly fried cucumbers.
— a la Cussy. — Breaded and fried ; served with
velout6 sauce, mixed with chopped cooked ox-
tongue and mushrooms.
— k la Duchesse. — Braised, masked with duxelle
purde, egged, crumbed, and fried; dished up on a
border of green peas pur£e ; served with sauce
supreme.
LAMB AND MUTTON
105
Cotelettes d’Agneau aux epinards.— Grilled or
fried ; garnished with spinach.
— A la Jardiniere. — Breaded and fried ; served with
stewed spring vegetables.
— a la Longuet. — Partially cooked, pressed, and
coated with villeroi sauce mixed with mushroom
and soubise puree, then egged and crumbed, and
fried in butter ; garnished with mushroom heads ;
sauce, demi-glace.
— a la Maltaise. — Breaded and fried ; served with
well reduced sauce, composed of veloute sauce,
sherry, lemon and orange juice, and finely shredded
orange peel.
— a la Mareehal. — Egged and cheese crumbed,
fried, with bigarade sauce.
— A la Minute. — Plain grilled or fried ; served with
gravy or demi-glace sauce.
— en papillotes. — Par-broiled, wrapped in oiled
paper with ends twisted, baked in the oven, and
served with demi-glace sauce. .
— aux petits pois. — Broiled ; garnished with green
peas.
— k la Prineesse. — Par-fried, pressed, coated with
chicken farce, mixed with finely chopped parsley,
shallots, mushrooms, ham, lemon juice, and grated
nutmeg ; when set, egged, crumbed, and fried ;
dressed round a puree of green peas or asparagus.
— a la Robert. — Breaded and fried ; served with
brown onion sauce.
— A la Royale. — Grilled, dressed en couronne, with
foie-gras pur£e and tomato pulp (mousse) in centre ;
garnished with pommes souffl£es ; sauce madere.
— k la Sainte-Menehould. — Stuffed from the sides
with a mixture of bechamel sauce, grated cheese,
chopped shallots, mushrooms, and parsley ; braised
in the oven and served with Italian sauce.
— a la Singarat. — Grilled or broiled ; served with
finely shredded ox-tongue and onion puree.