dipped in batter and fried, and served with
tomato sauce ; or a la Robert, served in Robert
sauce.
a la poulette are served with Poulette sauce in
a baked shape of rice.
LAMB.
Lamb Cutlets are dressed in most of the ways
which have been suggested for mutton cutlets.
There are also —
Cotelettes d'agneau Superlative — coated with Alle-
mande sauce with chopped mushrooms and
herbs, breadcrumbed and fried; served with
white sauce, and dressed spinach in the centre.
Served with asparagus in the centre, they are
called a la Princesse; for the cold entree of
this name the cutlets are saute, and served
in Mayonnaise sauce.
a la Duchesse — coated with Duxelles sauce, bread-
crumbed and fried; dressed on a high vege-
table border, with vegetables in the centre,
and white sauce.
a la boulangere — dipped in oil and then in flour;
broiled, and served with a cream sauce.
a la Robert — breadcrumbed, broiled and glazed ;
served with Robert sauce.
a VAngelique — broiled, and served in a rich
brown sauce, garnished with cucumber.
72 MENUS MADE EASY.
Cotelettes d'agneau a la Maltaise — fried, and
served in a white sauce with wine and orange
juice and shreds of orange peel.
aux petits legumes — breadcrumbed and fried;
served with carrots and turnips cut in long
shapes in the centre, and brown sauce.
au Parmesan — dipped in a white sauce with
grated Parmesan, breadcrumbed and fried.
a la Pompadour — coated with veal forcemeat
with truffles, and served in papers.
farcies aux truffes — larded, coated with a puree
of truffles, breadcrumbed and fried; served
with brown sauce. A puree of artichokes,
asparagus, mushrooms, or turnips, may be
used instead of truffles, and the name altered
accordingly.
en belle vue — larded with tongue, ham, or truffles,
and braised ; set in aspic and cut out. Served
cold, with Mayonnaise sauce or Jardiniere
garnish.
a V aspic. Cutlets from a larded and roasted
neck of lamb, coated with Proven^ale sauce,
and served cold with aspic.
a la Chatelaine — coated with a white sauce with
Soubise sauce, and served cold with a compote
of prunes or cherries, garnished with aspic.
E2ngrammes d'agneau a Vancienne are cutlets cut
from a boned breast of lamb, half of them
saute, and half breadcrumbed and fried; served
with small round slices of lamb in the centre
with mushrooms and white sauce.
ENTREES. 73
Epigrammes d'agneau a la Dauphine are coated with
white sauce before being breadcrumbed, and
are served with a puree of green peas.
They are also served aux concombres, with dressed
cucumber, or with any other vegetable garnish.
Tcndrons d'agneau auxpointes d'asperges is a braised
breast of larnb cut up and arranged in a crown
alternately with fried slices of bread, with
dressed asparagus in the centre.
Noisettes d'agneau a la Beatrice are little slices
from the neck or loin, dressed with slices of
cucumber on croutes of fried bread. Served
with brown sauce, and a garnish of potato
balls, and artichoke bottoms filled with peas.
Filets d'agneau en belle vue are fillets of lamb
masked with Mayonnaise sauce, and served on
an aspic border with a vegetable Mayonnaise
in the centre.
Fricassee d'agneau a la Villeroi is a white fricassee
of lamb, covered with breadcrumbs and grated
cheese; a la Milanaise, it is dressed with
macaroni.
Roulades d'agneau are thin slices of lamb, rolled,
breadcrumbed and fried, and served on little
skewers.
Page 26
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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dipped in batter and fried, and served with
tomato sauce ; or a la Robert, served in Robert
sauce.
a la poulette are served with Poulette sauce in
a baked shape of rice.
LAMB.
Lamb Cutlets are dressed in most of the ways
which have been suggested for mutton cutlets.
There are also —
Cotelettes d'agneau Superlative — coated with Alle-
mande sauce with chopped mushrooms and
herbs, breadcrumbed and fried; served with
white sauce, and dressed spinach in the centre.
Served with asparagus in the centre, they are
called a la Princesse; for the cold entree of
this name the cutlets are saute, and served
in Mayonnaise sauce.
a la Duchesse — coated with Duxelles sauce, bread-
crumbed and fried; dressed on a high vege-
table border, with vegetables in the centre,
and white sauce.
a la boulangere — dipped in oil and then in flour;
broiled, and served with a cream sauce.
a la Robert — breadcrumbed, broiled and glazed ;
served with Robert sauce.
a VAngelique — broiled, and served in a rich
brown sauce, garnished with cucumber.
72 MENUS MADE EASY.
Cotelettes d'agneau a la Maltaise — fried, and
served in a white sauce with wine and orange
juice and shreds of orange peel.
aux petits legumes — breadcrumbed and fried;
served with carrots and turnips cut in long
shapes in the centre, and brown sauce.
au Parmesan — dipped in a white sauce with
grated Parmesan, breadcrumbed and fried.
a la Pompadour — coated with veal forcemeat
with truffles, and served in papers.
farcies aux truffes — larded, coated with a puree
of truffles, breadcrumbed and fried; served
with brown sauce. A puree of artichokes,
asparagus, mushrooms, or turnips, may be
used instead of truffles, and the name altered
accordingly.
en belle vue — larded with tongue, ham, or truffles,
and braised ; set in aspic and cut out. Served
cold, with Mayonnaise sauce or Jardiniere
garnish.
a V aspic. Cutlets from a larded and roasted
neck of lamb, coated with Proven^ale sauce,
and served cold with aspic.
a la Chatelaine — coated with a white sauce with
Soubise sauce, and served cold with a compote
of prunes or cherries, garnished with aspic.
E2ngrammes d'agneau a Vancienne are cutlets cut
from a boned breast of lamb, half of them
saute, and half breadcrumbed and fried; served
with small round slices of lamb in the centre
with mushrooms and white sauce.
ENTREES. 73
Epigrammes d'agneau a la Dauphine are coated with
white sauce before being breadcrumbed, and
are served with a puree of green peas.
They are also served aux concombres, with dressed
cucumber, or with any other vegetable garnish.
Tcndrons d'agneau auxpointes d'asperges is a braised
breast of larnb cut up and arranged in a crown
alternately with fried slices of bread, with
dressed asparagus in the centre.
Noisettes d'agneau a la Beatrice are little slices
from the neck or loin, dressed with slices of
cucumber on croutes of fried bread. Served
with brown sauce, and a garnish of potato
balls, and artichoke bottoms filled with peas.
Filets d'agneau en belle vue are fillets of lamb
masked with Mayonnaise sauce, and served on
an aspic border with a vegetable Mayonnaise
in the centre.
Fricassee d'agneau a la Villeroi is a white fricassee
of lamb, covered with breadcrumbs and grated
cheese; a la Milanaise, it is dressed with
macaroni.
Roulades d'agneau are thin slices of lamb, rolled,
breadcrumbed and fried, and served on little
skewers.