Mis d9 Agneau H la Volta i re

Ingredients

• 8 lambs’ breads of good size
• 8 cooked artichoke bottoms ( fonds d’artichauts)
• 1 small onion
• 1 carrot
• 3 to 4 slices of bacon
• 1 bouguet garni (No. 2)
• ^ pint rich stock
• 2 tablespoonfuls bechamel so.uce (No. 202)
• 3 egg-yolks
• v ason-ing
• 1 oz. Parmesan cheese (grated)
• 1 oz. butter

Method

1. 1

   Trim the breads, blanch, drain and pare them neatly.

2. 2

   Prepare a mirepoix with the onion, carrot, bacon, and bouquet, put this in a saute-pan, and place the lambs’ breads upon it; moisten with stock, season with salt and pepper, cover with a piece of buttered paper, and braise in the oven for thirty to forty minutes, basting occasionally.

3. 3

   When done, take up the breads and glaze them.

4. 4

   Strain the stock and reduce it a little, remove all fat and add a liaison of egg-yolks with two tablespoonfuls of bechamel sauce.

5. 5

   As soon as it begins to thicken, pass it through a fine sieve and keep hot.

6. 6

   Place the artichoke bottoms on a buttered saute-pan, into each put a teaspoonful of the prepared sauce, put the lambs’ breads upon this, and sauce over well with the above sauce, sprinkle well with grated Parmesan cheese, as well as with oiled butter.

7. 7

   Bake in a very hot oven for six minutes, then dish up, and serve with a suitable sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 217. The excerpt below is the record exactly as published.

Mis d9 Agneau H la Volta i re. — 8 lambs’ breads of good size, 8 cooked artichoke bottoms ( fonds d’artichauts) 1 small onion, 1 carrot, 3 to 4 slices of bacon, 1 bouguet garni (No. 2), ^ pint rich stock, 2 tablespoonfuls bechamel so.uce (No. 202), 3 egg-yolks, v ason- ing, 1 oz. Parmesan cheese (grated), 1 oz. butter

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