Ris d'Agneau Braises en Caisses (Cold)

Ingredients

• 8 lambs' breads
• a demi-glace sauce
• enough aspic to set it
• a short ragout of artichoke bottoms
• seasoned with mayonnaise cream
• a fancifully cut slice of truffle
• cooked green peas

Method

1. 1

   Blanch, press, and braise lambs' breads.

2. 2

   Make demi-glace sauce with braise liquor and aspic.

3. 3

   Trim breads to fit souffle cases, fill with ragout, place lamb's bread, cover with demi-glace, set on ice, decorate with truffle and peas, coat with aspic jelly.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.

Ris d'Agneau Braises en Caisses (Cold). (Lambs' Breads in Cases.) Blanch, press and braise 8 lambs' breads, let them cooL Make a demi-glace sauce flavoured with the reduced liquor from the braise, and add enough aspic to set it. Trim the breads to the size and shape of the souffle cases ; china or silver cases are best for this purpose. Make a short ragout of artichoke bottoms cut in fine shreds, and seasoned with mayonnaise cream. Put a small table- spoonful of this into each of the souffle cases. Upon this place a lamb's bread. Put the cases on the ice for a few minutes, then pour over just enough of the pre- pared demi-glace sauce to almost cover the breads. Again put them on the ice so as to set the sauce. Put a fancifully cut slice of truffle in the centre of each bread, decorate round the edge with cooked green peas

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