Noisettes d’Agneau d V Union

Ingredients

• 1 loin of lamb
• 8 fonds of artichoke
• 2 oz. butter
• 18 to 20 small fresh button mushrooms
• 1 tablespoonful meat glaze
• 1 teaspoonful of Lemco (Liebig Company's Extract of Meat)
• 1 gill stock
• 1 teaspoonful finely chopped parsley
• 1 teaspoonful chopped chervil
• 1/2 teaspoonful chopped chive
• a few leaves of chopped tarragon
• 1/2 lemon
• salt and pepper
• demi-glace sauce (No. 237)

Method

1. 1

   Trim meat from the loin, cut into noisettes, and cook in butter until done.

2. 2

   Season and heat artichokes in broth.

3. 3

   Sauté chopped mushrooms with lemon juice and herbs, fill artichokes, and dress noisettes on a dish.

4. 4

   Garnish with artichokes and demi-glace sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 216. The excerpt below is the record exactly as published.

Noisettes d’Agneau d V Union. — 1 loin of lamb, 8 fonds of artichoke, 2 oz. butter, 18 to 20 small fresh button mush- rooms, 1 tablespoonful meat glaze, or 1 teaspoonful of Lemco (Liebig Company's Extract of Meat), 1 gill stock, 1 teaspoonful finely chopped parsley teaspoonful chopped chervil, \ teaspoonful chopped chive, a few leaves of chopped tarragon, ^ lemon, salt and pepper, demi-glace sauce (No. 237)

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