Roast Stuffed Crown of Lamb a la Europeenne

Ingredients

• the rack of lamb
• two pounds of veal
• half pound sausage meat
• one cup cream sauce
• two to three eggs
• two tablespoons sherry
• pepper
• salt
• some carrots
• some onions
• some water

Method

1. 1

   Prepare the rack of lamb and stuff with veal mousse made from veal, sausage, cream sauce, eggs, and seasonings.

2. 2

   Roast with vegetables and water for about an hour, basting frequently.

3. 3

   Serve with peas and garnish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 235. The excerpt below is the record exactly as published.

some water; roast until done (which takes about one to one and a quarter hours), basting it again and again. When done, put on a hot platter, remove the skewers, carve the lamb across. Serve with different kinds of vegetables all around and the brown sauce made from the pan that the meat cooked in by removing the fat, adding a little stock, coloring with kitchen bouquet, and strain. Joint for dinner with potatoes. Chops ( Cotelettes ) a la Perigord Trim the chops — if loin, make round cutlets; if French chops, leave part of the bone in. Put in a pan with pepper, salt, and butter, and fry until the chops are settled and more than half done. In the meantime, peel and slice some tomatoes; put on a platter; sprinkle with pepper and salt, and have them hot. Cover the chops with a nice rich Perigord sauce; put in oven — uncovered — about four to five minutes. When ready, arrange one on each slice of tomato, in the form of a ring, on the platter. In the centre serve green peas. Put a paper frill on the bone. If a loin chop, garnish with a toothpick frill. Serve with some brown sauce (from the pan) around the platter; garnish with parsley. Luncheon dish. Lamb Stew ( Etuvee d’ Agneau) a la Hammond Is made from the breast andheck of lamb and part of the shoulder, from three to four pounds. Cut in nice-sized pieces. Wash well; put on stove, with hot water (sufficient to cover the lamb), pepper, and salt; let come to a boil and skim; let simmer for about one hour. In the meantime, prepare some onions and carrots; cut in large pieces and add them to the stew, also one or two bay leaves; let cook until nearly done. Then cut up some potatoes in large quarters; add them to the stew and cook all together until the potatoes are done. Remove the fat; thicken with two table¬ spoons flour dissolved in one cup water; let cook for another ten minutes. When done, serve on a platter — the vegetables, meat. and gravy all together. Green vegetables can be served at the side. A dish for dinner or luncheon. Lamb Ragout ( Ragout d’ Agneau) a la Mathilda Select a nice piece of lamb about three pounds from the leg or shoulder; cut in large dices; put in hot water with pepper, salt, bay leaves, some onions, and large pieces of carrot; cook from one to two hours, according to the age of the lamb. In the meantime, while the meat is cooking, take some carrots (cut in pieces), onions, and string beans cut in thin slices across; cook nice and green. When the vegetables and meat are done, put a tablespoon butter in a saucepan; add one tablespoon flour and two cups of broth from the lamb. Cook and stir until well dissolved; color with kitchen bouquet golden brown; then add the lamb. Remove the onions, large pieces of carrots, and bay leaves. Let the lamb simmer in the gravy for about half an hour, slowly; skim well. Dish up in the centre of the platter, mix the vegetables with rest of the gravy, and serve all around. Garnish with parsley. Serve for luncheon or dinner. Roast Stuffed Crown ’of Lamb a la Europeenne Cote d’ Agneau farcie et rotie a la Europeenne Take the rack of lamb and crack the bone; divide each cutlet; French the bones of the chops, leaving them the same length; trim so that when ready a paper frill will fit on each bone. Make in crown style by tying the cutlets out and the bony part in; put together with skewers. t Stuff the crown in the centre with the veal mousse. Filling. To two pounds of veal take half pound sausage meat, one cup cream sauce, whites of two to three eggs, two tablespoons sherry, pepper and salt

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