Ballotine d’Agneau aux Petits Pols

Ingredients

• 1 shoulder of lamb
• 6 oz. veal
• 4 oz. pork
• 3 oz. cooked ham
• 1 dessertspoonful chopped parsley
• 2 truffles
• 3 slices of streaky bacon
• 1 onion
• 1 carrot
• 1 bay-leaf
• 1 pint green peas {cooked)
• 1 pint stock
• 1 pint Espagnole sauce {No. 236)
• salt and pepper

Method

1. 1

   Bone the shoulder of lamb, prepare stuffing with veal, pork, ham, and parsley.

2. 2

   Fill the shoulder with stuffing and truffles, sew up.

3. 3

   Brown in a pan with bacon, carrot, onion, and bay-leaf.

4. 4

   Moisten with stock and sauce, cover, and cook in the oven until tender.

5. 5

   Serve with peas in the sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 354. The excerpt below is the record exactly as published.

Ballotine d’Agneau anx Petits Pols. — 1 shoulder of lamb, 6 oz. veal, 4 oz. pork, 3 oz. cooked ham, 1 dessertspoonful chopped parsley , 2 truffles, larding -bacon, 3 slices of streaky bacon, 1 onion, 1 carrot, 1 bay-leaf, parsley, 1 pint green peas {cooked), 1 pint stock, 1 pint Espagnole sauce {No. 236), salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.