— fareis et braises. — Boiled, boned, stuffed, and
braised ; sauce, demi-glace.
— frits a l’Horley. — Cooked in stock, boned and
cut in slices, marinaded in oil, vinegar and herbs,
dipped in frying batter, and fried in deep fat ; sauce
tomate.
— a l’lndienne. — Boiled, boned, egged, crumbed,
and fried ; served with curry sauce and boiled
rice.
— a la Poulette. — Cooked in stock, boned, and
stewed in white sauce, with sliced mushrooms,
chopped parsley, and lemon juice.
— k la Rouennaise. — Boiled, boned, and stuffed
with sausage meat, dipped in frying batter, and
fried in hot fat ; served with piquant sauce.
— frits a la Tartare. — Fried as above ; served
with tartare sauce.
— a la Villeroi. — Boiled, boned, stuffed, rolled,
coated with supreme sauce, egged and crumbed,
and fried in deep fat.
Poitrine d’Agneau.— Breast of lamb.
— aux Asperges. — Braised ; served with asparagus
points.
— a l’Espagnole. — Boned, stuffed, rolled, and
braised ; garnished with olives, and served with
Spanish sauce.
— a la Milanaise. — Braised ; dressed on a bed of
rice, stewed in tomato sauce, etc.
— farcie a la Very. — Boned, stuffed with veal
forcemeat and braised ; served with saut£ of French
beans and demi-glace sauce.
LAMB AND MUTTON
i*3
Poitrine d’Agneau k la Turque.— Boned, stuffed
with sausage meat, braised, dressed in a border of
stewed rice, flavoured with saffron, sauced over
with demi-glace.
Poitrine de Mouton.— Breast of mutton.
— aux Haricots Verts. — Braised; served with
French beans.
— aux Macaroni. — Cut into pieces, stewed, and
served with macaroni stewed in tomato sauce.
— a la Nivernaise. — Stuffed and braised ; garnished
with braised turnips and button onions.
— aux Petits Pois. — Stewed the same way as
ragout or haricot ; served with green peas.
■ — a la Robert. — Braised ; served with brown onion
sauce.
Queue d’Agneau.— Lamb’s tail.
— sautees. — Sheep’s or lamb’s tails fried in butter
and stewed in brown sauce.
— a la puree de pois. — Stewed in brown sauce,
dressed in a border of puree of green peas.
— au Riz. — Stewed in brown sauce with rice.
Queue de Mouton.— Sheep’s tail.
— aux epinards.— Braised, served with spinach.
— braisees a la Fran^aise. — Braised, with
carrots, turnips, and small onions ; garnished with
these vegetables and with fried potato balls.
— a la Jardiniere. — Braised, served with neatly
cut mixed spring vegetables.
Ris d’Agneau aux Petits Pois.— Braised lamb’s
breads larded ; served with green peas.
— en eaisses. — Braised lamb’s breads, served in
paper cases.
— frit. — Fried lamb’s breads.
— a la Jardiniere. — Braised lamb’s breads larded ;
served with finely cut spring vegetables.
— au riz. — Stewed lamb’s breads with sliced mush-
rooms and white sauce ; served in a rice border.
Coquilles de Ris d’Agneau.— Lamb’s breads stew
baked in shells or cases.
Rognons de Mouton.— Sheep’s kidney.
— au beurre d’AnchoiS.— Broiled or grilled, with
anchovy butter in centre ; demi-glace sauce.
— a la broche. — Grilled or broiled on skewers.
— au Champagne. — Sliced, par-fried, and stewed
with champagne and brown sauce.
— a la Chinoise. — Split, grilled, centres filled with
stewed asparagus points, and garnished with whole
fried eggs ; tomato sauce.
— a la Maitre d’Hotel. — Skinned, split open, and
broiled ; served with maitre d’hotel butter.
ENTREES
114
Rognons de Mouton a l’Epicurienne. — Split
Page 65
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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— fareis et braises. — Boiled, boned, stuffed, and
braised ; sauce, demi-glace.
— frits a l’Horley. — Cooked in stock, boned and
cut in slices, marinaded in oil, vinegar and herbs,
dipped in frying batter, and fried in deep fat ; sauce
tomate.
— a l’lndienne. — Boiled, boned, egged, crumbed,
and fried ; served with curry sauce and boiled
rice.
— a la Poulette. — Cooked in stock, boned, and
stewed in white sauce, with sliced mushrooms,
chopped parsley, and lemon juice.
— k la Rouennaise. — Boiled, boned, and stuffed
with sausage meat, dipped in frying batter, and
fried in hot fat ; served with piquant sauce.
— frits a la Tartare. — Fried as above ; served
with tartare sauce.
— a la Villeroi. — Boiled, boned, stuffed, rolled,
coated with supreme sauce, egged and crumbed,
and fried in deep fat.
Poitrine d’Agneau.— Breast of lamb.
— aux Asperges. — Braised ; served with asparagus
points.
— a l’Espagnole. — Boned, stuffed, rolled, and
braised ; garnished with olives, and served with
Spanish sauce.
— a la Milanaise. — Braised ; dressed on a bed of
rice, stewed in tomato sauce, etc.
— farcie a la Very. — Boned, stuffed with veal
forcemeat and braised ; served with saut£ of French
beans and demi-glace sauce.
LAMB AND MUTTON
i*3
Poitrine d’Agneau k la Turque.— Boned, stuffed
with sausage meat, braised, dressed in a border of
stewed rice, flavoured with saffron, sauced over
with demi-glace.
Poitrine de Mouton.— Breast of mutton.
— aux Haricots Verts. — Braised; served with
French beans.
— aux Macaroni. — Cut into pieces, stewed, and
served with macaroni stewed in tomato sauce.
— a la Nivernaise. — Stuffed and braised ; garnished
with braised turnips and button onions.
— aux Petits Pois. — Stewed the same way as
ragout or haricot ; served with green peas.
■ — a la Robert. — Braised ; served with brown onion
sauce.
Queue d’Agneau.— Lamb’s tail.
— sautees. — Sheep’s or lamb’s tails fried in butter
and stewed in brown sauce.
— a la puree de pois. — Stewed in brown sauce,
dressed in a border of puree of green peas.
— au Riz. — Stewed in brown sauce with rice.
Queue de Mouton.— Sheep’s tail.
— aux epinards.— Braised, served with spinach.
— braisees a la Fran^aise. — Braised, with
carrots, turnips, and small onions ; garnished with
these vegetables and with fried potato balls.
— a la Jardiniere. — Braised, served with neatly
cut mixed spring vegetables.
Ris d’Agneau aux Petits Pois.— Braised lamb’s
breads larded ; served with green peas.
— en eaisses. — Braised lamb’s breads, served in
paper cases.
— frit. — Fried lamb’s breads.
— a la Jardiniere. — Braised lamb’s breads larded ;
served with finely cut spring vegetables.
— au riz. — Stewed lamb’s breads with sliced mush-
rooms and white sauce ; served in a rice border.
Coquilles de Ris d’Agneau.— Lamb’s breads stew
baked in shells or cases.
Rognons de Mouton.— Sheep’s kidney.
— au beurre d’AnchoiS.— Broiled or grilled, with
anchovy butter in centre ; demi-glace sauce.
— a la broche. — Grilled or broiled on skewers.
— au Champagne. — Sliced, par-fried, and stewed
with champagne and brown sauce.
— a la Chinoise. — Split, grilled, centres filled with
stewed asparagus points, and garnished with whole
fried eggs ; tomato sauce.
— a la Maitre d’Hotel. — Skinned, split open, and
broiled ; served with maitre d’hotel butter.
ENTREES
114
Rognons de Mouton a l’Epicurienne. — Split