The Swedish, French, American cook book

Cook these chops the same way as directed in recipe: Lamb Chops with Asparagus, a la Lydie. When serving, serve with a brown sauce highly flavored with wine that has cut-up slices of truffles in it. Lamb Cutlets with Vegetables a la Julienne Cotelettes d’Agneau aux Legumes, a la Julienne Select nice young lamb (the rack); cut in even chops about half inch thick; French them, leaving the bone about three inches in length; remove the backbone; put on a broiler; sprinkle with pepper and salt and broil for about six minutes — three minutes on each side — until golden brown; put on a plate with some melted butter. In the meantime, have mashed potatoes prepared. Make a nice hot foundation of potatoes; arrange the chops on top of this — the bone out and the meat in. Garnish each chop with a paper frill and serve in the centre of this foundation a rich brown sauce with turnips and carrots cut in julienne style. Luncheon and supper dish. Lamb Cutlets ( Cotelettes d’ Agneau) a la Prince de Galles Cut dainty pieces from the breast of lamb or mutton; put them in water (sufficient to cover) with some onions, pepper, salt, and bay leaves; let cook until they are nice and tender; leave in the juice until cold. When cold, roll in egg and bread crumbs, and fry in hot fat. Arrange on a paper doily; all around and in the centre serve a puree of turnips with brown gravy at the side. Garnish with parsley. Mince of Lamb [or Mutton] a la Europeenne Emince d’Agneau [ ou de Mouton] a la Europeenne When lamb has been left over from the meal before it makes a delicious dish. To three cups of meat cut in small dices take one quart hot water; put on stove with two onions, one large carrot, cut up, three tablespoons sherry, and pepper and salt. (If stock is at hand, use it instead of water.) Cook on stove from one to one and a half hours, according to the tenderness of the meat. When done, dissolve one heaping tablespoon flour in half cup water; strain it to the meat; color with kitchen bouquet; simmer for about fifteen minutes, slowly (take care not to let it burn); add little more sherry to taste. When ready to serve, remove the onions and car¬ rots; have ready small pieces of toast on a platter. Serve on top of the toast for breakfast or luncheon. Lamb Mousse ( Mousse d’Agneau) a la Walde Take one pound of lamb, trim well from fat, put through machine about five or six times with the whites of two eggs. When done, put in a saucepan on ice and stir until cold. Then add milk and cream mixed — about one and a half pints. When half of the cream and milk has been added, add some salt, cayenne pepper, and three tablespoons sherry. Try a little of the mousse in a pan of water that is just simmering, not boiling, and if it is too hard, add some more cream. Try again until it is of the right consistence. Used for different entrees and fillings. Lamb Mousse ( Mousse d' Agneau) a la Princesse