Blanytutte d'agneau. Small round slices of lamb and
of ham or tongue, with white sauce, parsley, etc.
It is sometimes served in a baked shape of
rice, or in a croustade, or fried shape of bread.
Blanquette d'agneau a Vlndienne is a white curry of
lamb ; served with rice.
74 MENUS MADE EASY.
Blanquette d'agneau a la Viennet. Small square
pieces of lamb in white sauce, with layers of
pieces of hard-boiled eggs of the same size,
covered with a cheese sauce.
Tinibales a la Pompadour are little moulds lined
with macaroni and filled with minced lamb or
any white meat, steamed, and served with a
white sauce.
Tinibales en aspic a la Menagere are little timbale
moulds of mince, set in aspic. If made in
cutlet moulds, the dish is called Chaudfroid de
cotclettes a V aspic.
Petites croustades a Vltalienne are little cases of rice
dressed with tomato sauce, breadcrumbed and
fried ; filled with mince in white sauce, covered
with whipped whites of eggs, and browned.
Minced lamb may also be made into cutlet
shapes, coated with rice, breadcrumbed and fried,
and served as Cotelettes de riz a la Turque ; or the
little cutlets may be dressed on croutes of fried
bread, and served with brown sauce and stuffed
tomatoes as Cotelettes a V Americaine.
Lambs' Feet are dressed en marinade and a la
poulette, in the same manner as sheep's feet.
As—
Pieds d'agneau farcis, they are stuffed ; served in
Hollandaise sauce with chopped gherkins.
Casserole de riz aux pieds d'agneau — stewed and
served in a casserole, or baked shape, of rice.
Lambs' tails are dressed in the same way.
Queues d'agneau a la cremiere are Lambs' Tails
ENTRIES. 75
braised and served in white sauce with whipped
cream, etc.
Cervelles d'agneau a V innocent are Lambs' Brains
cut in thin slices and put in paper cases with
white sauce, chopped parsley, etc., sprinkled
with breadcrumbs and browned.
Lambs' Ears are stewred and served as —
Oreilles d'agneau farcies, filled with a stuffing of
veal forcemeat, etc., breadcrumbed and fried ;
served on a border, with Italian sauce.
a la Eavigote are served on a forcemeat border,
with Eavigote sauce.
a la Marquise are served on a border with a
peeled plover's egg in each ear. White sauce
with cream, cocks' combs, mushrooms, etc.,
in the centre.
Langues d'agneau a la Per sane are stewed Lambs'
Tongues, cut in halves and dressed in a circle,
covered with a white sauce with wine, mush-
rooms, etc., sprinkled with breadcrumbs and
baked ; served with white sauce.
Lambs' Sweetbreads are dressed as —
Ris d'agneau a la Munich — larded and braised ;
served with rice, and cocoanut sauce.
a Vaspic — set in little moulds of aspic, garnished
with truffle, etc.
aux huitres — dressed with oysters in a white sauce.
a la jardiniere — larded, braised and glazed; served
with a Jardiniere garnish.
Dressed in this way they are served aux petits
pois, aux concombres, aux pointes d'asperges, etc.,
76 MENUS MADE EASY.
with dressed peas, cucumber, asparagus or other
vegetable in the centre, instead of Jardiniere
garnish.
Casserole de riz aux ris d'agneau. Sweetbreads and
cocks' combs with Allemande sauce, in a
baked shape of rice.
They may also be dressed in many of the ways
suggested for ris de veau.
PORK.
Page 27
Presented as published in 1894. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Blanytutte d'agneau. Small round slices of lamb and
of ham or tongue, with white sauce, parsley, etc.
It is sometimes served in a baked shape of
rice, or in a croustade, or fried shape of bread.
Blanquette d'agneau a Vlndienne is a white curry of
lamb ; served with rice.
74 MENUS MADE EASY.
Blanquette d'agneau a la Viennet. Small square
pieces of lamb in white sauce, with layers of
pieces of hard-boiled eggs of the same size,
covered with a cheese sauce.
Tinibales a la Pompadour are little moulds lined
with macaroni and filled with minced lamb or
any white meat, steamed, and served with a
white sauce.
Tinibales en aspic a la Menagere are little timbale
moulds of mince, set in aspic. If made in
cutlet moulds, the dish is called Chaudfroid de
cotclettes a V aspic.
Petites croustades a Vltalienne are little cases of rice
dressed with tomato sauce, breadcrumbed and
fried ; filled with mince in white sauce, covered
with whipped whites of eggs, and browned.
Minced lamb may also be made into cutlet
shapes, coated with rice, breadcrumbed and fried,
and served as Cotelettes de riz a la Turque ; or the
little cutlets may be dressed on croutes of fried
bread, and served with brown sauce and stuffed
tomatoes as Cotelettes a V Americaine.
Lambs' Feet are dressed en marinade and a la
poulette, in the same manner as sheep's feet.
As—
Pieds d'agneau farcis, they are stuffed ; served in
Hollandaise sauce with chopped gherkins.
Casserole de riz aux pieds d'agneau — stewed and
served in a casserole, or baked shape, of rice.
Lambs' tails are dressed in the same way.
Queues d'agneau a la cremiere are Lambs' Tails
ENTRIES. 75
braised and served in white sauce with whipped
cream, etc.
Cervelles d'agneau a V innocent are Lambs' Brains
cut in thin slices and put in paper cases with
white sauce, chopped parsley, etc., sprinkled
with breadcrumbs and browned.
Lambs' Ears are stewred and served as —
Oreilles d'agneau farcies, filled with a stuffing of
veal forcemeat, etc., breadcrumbed and fried ;
served on a border, with Italian sauce.
a la Eavigote are served on a forcemeat border,
with Eavigote sauce.
a la Marquise are served on a border with a
peeled plover's egg in each ear. White sauce
with cream, cocks' combs, mushrooms, etc.,
in the centre.
Langues d'agneau a la Per sane are stewed Lambs'
Tongues, cut in halves and dressed in a circle,
covered with a white sauce with wine, mush-
rooms, etc., sprinkled with breadcrumbs and
baked ; served with white sauce.
Lambs' Sweetbreads are dressed as —
Ris d'agneau a la Munich — larded and braised ;
served with rice, and cocoanut sauce.
a Vaspic — set in little moulds of aspic, garnished
with truffle, etc.
aux huitres — dressed with oysters in a white sauce.
a la jardiniere — larded, braised and glazed; served
with a Jardiniere garnish.
Dressed in this way they are served aux petits
pois, aux concombres, aux pointes d'asperges, etc.,
76 MENUS MADE EASY.
with dressed peas, cucumber, asparagus or other
vegetable in the centre, instead of Jardiniere
garnish.
Casserole de riz aux ris d'agneau. Sweetbreads and
cocks' combs with Allemande sauce, in a
baked shape of rice.
They may also be dressed in many of the ways
suggested for ris de veau.
PORK.