Breast of Lamb with Asparagus

Ingredients

• two breasts of spring lamb
• about two bunches of asparagus
• half a pint of very hot Allemande sauce
• a pinch of sugar
• nutmeg

Method

1. 1

   Prepare the breasts as before, serve in a circle with boiled asparagus ends in the center, and pour hot Allemande sauce around.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 40. The excerpt below is the record exactly as published.

Breast of Lamb, with Asparagus. ENTRIES. gi Prepare two breasts of spring lamb as the forego- ing, serve them in a circle on a dish, with a garnish of green asparagus ends in the center; then take the green ends of about two bunches of asparagus, boil them very tender, adding a little salt ; drain them, and add them to half a pint of very hot Alle- mande sauce (Art. 81), a pinch of sugar, and nut- meg, which pour around your breasts of lamb, and serve. PORK. 246. Pig's Tongue. Prepare and cook as for calf's tongue (Art. 205), and serve with a sauce piquante (Art. 86), or sauce ravigote (Art. no), or sauce tartare (Art. 112). 247. Fillet of Pork a la Fermiere. Take five small fillets of pork, divide them in two, shapihg them alike, and put them in an earthen jar; peel and slice a carrot and an onion, put them in a fry- ing-pan with a claret-glass of white wine, a clove of garlic, two bay-leaves, two branches of thyme, two cloves, four parsley-roots, a little mace, and a pinch of pepper. Boil them for five minutes, let them be- come cold, pour over your fillets of pork, and allow them to soak twelve hours ; then drain off your fillets and put them in a saucepan with three quarters of their height of consomme- (stock, Art. 1) and three tablespoonfuls of the liquid in which your fillets were soaked. Boil on a good fire for half an hour, drain them, keep them hot, reduce the liquid one half in which they were cooked, drain it, and serve with your fillets. 9 2 FRENCH DISHES. 248. Boiled Pigs' Feet. Take eight pigs' feet, and, if raw, tie them securely in a cloth so as to pre- serve their shape, put them in a saucepan with half an ounce of salt, three cloves, three pepper-corns, three branches of thyme, three bay-leaves, a little mace, two parsley-roots, a sliced carrot, a wineglass of vinegar, and moisten liberally with water. Sim- mer gently for six hours, let them become cold in their liquor ; remove the cloths in which they were tied, dip them in beaten egg, roll them thickly in bread-crumbs, broil them, and, when a deep yellow color, serve very hot. You may serve with them a sauce piquante (Art. 86). 249. Pigs' Kidneys Sautes. Chop two shal- lots and a small onion very fine, put them in a fry- ing-pan with an ounce of butter, color them very gently, and add four pigs' kidneys cut in thin slices, a pinch of salt and pepper, and a little nutmeg

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