Epigrammes d'agneau a la Dauphine.
Partly cooked lamb collops, dipped in a mixture of
butter and yolk of eggs, thickly bread-crumbed, fried
and served with a puree of green peas.
Epigrammes d'agneau cl la Bearnaise.
Small lamb chops, boned, flattened, pared and fried
in butter, when cold immersed in veloute sauce, dipped
in eggs and bread crumbs, and fried in clarified butter
or dripping, served with Bearnaise sauce in the centre
of epigrammes.
Epigrammes d'agneau a la Soubise.
Lamb collops egged, crumbed and fried in butter,
served with white onion sauce.
ENTREES : AGNEAU LAMB 189
Epigrammes cVagneau d la Macedoine.
Lamb collops egged, crumbed and fried in butter,
served with a mixture of finely scooped or cut carrots
and turnips, green peas and French beans. Sauce :
Demi-glace.
Epigrammes d'agneau a la puree de marrons.
Lamb collops, breaded and fried, served with chest-
nut puree and gravy sauce.
Foie d'agneau a VAnglaise.
Stewed sheep's liver, with fried rashers of bacon.
Foie d' agneau frit.
Sliced sheep's liver seasoned and fried.
Fricandeau d'agneaio aux petits pois.
Fillets of lamb larded and braised, served with green
eas done in fresh butter.
Fricassee d-agneau.
Stewed breast of lamb in white sauce, with chopped
parsley.
Fricassde d'agneau aux champignons.
Stewed breast of lamb in white sauce, with sliced
mushrooms.
Fricassde d'agneau aux pointes d'asperges.
Stewed breast of lamb, with asparagus points.
Fricassee d'agneau aux houblons.
Stewed breast of lamb, with hop sprigs.
Filet d'agneau d la venaison.
Rolled boned loin of lamb, pickled in vinegar brine
flavoured with cloves, juniper berries, pepper and sa-
voury herbs, braised and served with brown sauce
mixed with sour cream.
190 PEACTICAL GASTRONOMY
Filets d'agneau a la Villeroi.
Braised lamb fillets, masked with stiff Allemande
sauce, egged, crumbed in bread and grated cheese,
baked in a quick oven, and served with tomato sauce.
Langue d'agneau braisee. Braised sheep's tongue.
Langues d'agneau marindes.
Pickled sheep's or lamb's tongues broiled, and
served with brown sauce.
Langues d'agneati, sauce Maddre.
Braised sheep's tongues m Madeira- wine sauce.
Langues d^agneau a la Duxelles.
Broiled sheep's tongues, spread over with a mixture
of bread crumbs, chopped shallots, parsley and mush-
rooms, butter and egg-yolks, dressed on a dish, sauced
over with Duxelles sauce and baked in the oven.
Langues d'agneau d la Souhise.
Braised sheep's tongues, served with white onion
pur6e and brown sauce.
Oreilles d'agneau farcies.
Stuffed lamb's ears, fried or braised.
Oreilles d'agneau frites, sauce tomate.
Fried lamb's ears, with tomato sauce.
Oreilles d'agneau a Vltalienne.
Braised lamb's ears with Italian sauce. (See
sauces.)
Oreilles d'agneau gratinies.
Lamb's ears baked in the gratin style.
ENTREES : AGNEAU LAMB 191
Oreilles d'agneau d VIndienne,
Curried lamb's ears, with boiled rice.
Queues d'agneau smitees.
Stewed sheep's or lamb's tails in brown sauce.
Queues d'agneau au riz.
Stewed sheep's tails with rice.
Queues d'agneau a la piiree de pois.
Stewed sheep's tails dressed in a border of pur^e
of green peas.
Haricot d'agneau a VIndienne,
Curried lamb stew, with plain boiled rice.
Haricot d'agneau a la Parisienne,
Stewed neck and breast of lamb, in brown sauce,
small cut carrots, turnips, and fried button onions,
garnished with small round fried potatoes.
Page 66
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Epigrammes d'agneau a la Dauphine.
Partly cooked lamb collops, dipped in a mixture of
butter and yolk of eggs, thickly bread-crumbed, fried
and served with a puree of green peas.
Epigrammes d'agneau cl la Bearnaise.
Small lamb chops, boned, flattened, pared and fried
in butter, when cold immersed in veloute sauce, dipped
in eggs and bread crumbs, and fried in clarified butter
or dripping, served with Bearnaise sauce in the centre
of epigrammes.
Epigrammes d'agneau a la Soubise.
Lamb collops egged, crumbed and fried in butter,
served with white onion sauce.
ENTREES : AGNEAU LAMB 189
Epigrammes cVagneau d la Macedoine.
Lamb collops egged, crumbed and fried in butter,
served with a mixture of finely scooped or cut carrots
and turnips, green peas and French beans. Sauce :
Demi-glace.
Epigrammes d'agneau a la puree de marrons.
Lamb collops, breaded and fried, served with chest-
nut puree and gravy sauce.
Foie d'agneau a VAnglaise.
Stewed sheep's liver, with fried rashers of bacon.
Foie d' agneau frit.
Sliced sheep's liver seasoned and fried.
Fricandeau d'agneaio aux petits pois.
Fillets of lamb larded and braised, served with green
eas done in fresh butter.
Fricassee d-agneau.
Stewed breast of lamb in white sauce, with chopped
parsley.
Fricassde d'agneau aux champignons.
Stewed breast of lamb in white sauce, with sliced
mushrooms.
Fricassde d'agneau aux pointes d'asperges.
Stewed breast of lamb, with asparagus points.
Fricassee d'agneau aux houblons.
Stewed breast of lamb, with hop sprigs.
Filet d'agneau d la venaison.
Rolled boned loin of lamb, pickled in vinegar brine
flavoured with cloves, juniper berries, pepper and sa-
voury herbs, braised and served with brown sauce
mixed with sour cream.
190 PEACTICAL GASTRONOMY
Filets d'agneau a la Villeroi.
Braised lamb fillets, masked with stiff Allemande
sauce, egged, crumbed in bread and grated cheese,
baked in a quick oven, and served with tomato sauce.
Langue d'agneau braisee. Braised sheep's tongue.
Langues d'agneau marindes.
Pickled sheep's or lamb's tongues broiled, and
served with brown sauce.
Langues d'agneati, sauce Maddre.
Braised sheep's tongues m Madeira- wine sauce.
Langues d^agneau a la Duxelles.
Broiled sheep's tongues, spread over with a mixture
of bread crumbs, chopped shallots, parsley and mush-
rooms, butter and egg-yolks, dressed on a dish, sauced
over with Duxelles sauce and baked in the oven.
Langues d'agneau d la Souhise.
Braised sheep's tongues, served with white onion
pur6e and brown sauce.
Oreilles d'agneau farcies.
Stuffed lamb's ears, fried or braised.
Oreilles d'agneau frites, sauce tomate.
Fried lamb's ears, with tomato sauce.
Oreilles d'agneau a Vltalienne.
Braised lamb's ears with Italian sauce. (See
sauces.)
Oreilles d'agneau gratinies.
Lamb's ears baked in the gratin style.
ENTREES : AGNEAU LAMB 191
Oreilles d'agneau d VIndienne,
Curried lamb's ears, with boiled rice.
Queues d'agneau smitees.
Stewed sheep's or lamb's tails in brown sauce.
Queues d'agneau au riz.
Stewed sheep's tails with rice.
Queues d'agneau a la piiree de pois.
Stewed sheep's tails dressed in a border of pur^e
of green peas.
Haricot d'agneau a VIndienne,
Curried lamb stew, with plain boiled rice.
Haricot d'agneau a la Parisienne,
Stewed neck and breast of lamb, in brown sauce,
small cut carrots, turnips, and fried button onions,
garnished with small round fried potatoes.