Lambs’ feet are cooked in the same manner as the sheeps’ but do not require quite so long to stew; having previously cooked ten feet put a pint of white sauce (No. 7) in a stewpan, with half a pint of white stock and four button onions; reduce to half, then pass it through a tammie over the feet into another stewpan, season with a little pepper, salt, and sugar, add twenty heads of mushrooms and a little chopped parsley; simmer altogether two or three minutes, add a little lemon-juice, and finish with a liaison of two yolks of eggs mixed with half a gill of cream, mix quickly and serve in a pÂtÉ chaud (No. 618), or casserole of rice (No. 626), made according to the size of your dish.

No. 733. Pieds d’Agneau farcis.

Have eight feet ready cooked and cold, then have prepared a quarter of a pound of veal forcemeat (No. 120), with which add a little chopped parsley, chopped eschalots, and the yolk of an egg, fill the part of the feet with it from which you took the large bone, put them again into the stock they were cooked in and simmer twenty minutes, take them out, drain on a cloth, and dress them in pyramid by placing a little mashed potato upon the bottom of the dish, laying four at the bottom and finishing with one at the top, sauce over with a sauce Hollandaise (No. 66), and serve with chopped gherkins sprinkled over them.

No. 734. Pieds d’Agneau en marinade.

Having cooked eight feet, cut each one in halves lengthwise and put in a basin with two onions sliced, two bayleaves, a sprig of thyme, a bunch of parsley, a glass of vinegar, two spoonfuls of oil, and a little salt and pepper, let them remain four hours, drain upon a cloth, and dip them into fritter batter (No. 1285), fry a nice light brown colour, dress on a napkin, garnish with fried parsley, and serve with some tomata sauce (No. 37) in a boat.

No. 735. Pieds d’Agneau en cartouche.

Have cooked eight feet, which dry upon a cloth, make a sauce like for the cotelettes durcelle (No. 704), stew the feet in it twenty minutes, then leave them to get cold in the sauce, have eight pieces of cartridge paper, (each piece large enough to fold a foot in,) oil them and lay in a foot with as much of the sauce as you think sufficient, roll them round and fold the paper at each end to imitate a cartridge, broil them over a slow fire, dress in pyramid and serve with a little gravy in a boat.

No. 736. Oreilles d’Agneau À la Belle FermiÈre.

Procure eight or ten lambs’ ears and put them into lukewarm water to disgorge for two or three hours, then make a blanc (No. 459), in which put the ears to stew; let them be well covered or they will turn black, boil gently about an hour, if done the thick part of the ears will feel tender, if not ready to serve let them remain in the stock until wanted, make a border of forcemeat as described for the ris de veau À la Turque (No. 673), place it on your dish, take out the ears, make five or six incisions in the thin part of each ear and turn them back to imitate a frill, dress upon the forcemeat to imitate a vase, by turning the curl of the ears outwards, put some mashed potatoes in the centre of the dish, upon which place a fine green bunch of asparagus well-boiled, and not more than four inches in length, standing upright; sauce over with a thin sauce À la purÉe d’asperges (No. 102), and serve.

No. 737. Oreilles d’Agneau À la Marquise.

Cook and dress eight or ten lambs’ ears, as above, on a border of forcemeat, only turning the ears half reverse way, they will then form a crown; place a plover’s egg peeled and warmed in stock in the hollow of each ear, and have ready the following sauce: put a pint of white sauce (No. 7) in a stewpan with eight tablespoonfuls of white stock or milk, reduce one-third, then in another stewpan have ten cockscombs nicely dressed and ten button mushrooms, pass the sauce through a tammie upon them, place over the fire, add a gill of cream and the juice of half a lemon, season with a little pepper, salt, and sugar; when hot put the garniture in the centre of the dish, sauce over and serve.

No. 738. Oreilles d’Agneau À la Ravigote.

Cook and dress ten ears precisely as in the last, omitting the eggs, put half a pint of white sauce (No. 7) in a stewpan with half the quantity of white stock, and let it reduce one third; then have ready two ounces of butter, with which you have mixed a teaspoonful of chopped tarragon, one of chopped chervil, one of chopped parsley, and two of tarragon vinegar; season with a little pepper and salt, mix it with the sauce, stir over the fire till hot, but do not let it boil, sauce over and serve.

No. 739. Oreilles d’Agneau À la MaÎtre d’HÔtel.

Proceed exactly as above, only using two ounces of maÎtre d’hÔtel butter (No. 79) instead of the butter there described.

No. 740. Oreilles d’Agneau en marinade.

When cooked cut each ear in halves, lengthwise, and proceed exactly as for the pieds d’agneau (No. 734).

No. 741. Oreilles d’Agneau farcis.

Have eight ears cooked as before, dry them well with a cloth, then put half a pound of veal forcemeat (No. 120) in a basin, with a teaspoonful of chopped eschalots and one of chopped mushrooms, mixed with the yolk of one egg; put a spoonful of the forcemeat in the hollow of each ear, egg and bread-crumb them all over and fry twenty minutes in lard, not too hot, or they would be too brown before they were sufficiently done; dress them on a border of mashed potatoes and serve with a sauce Italienne (No. 30) under.

No. 742. Queues d’Agneau À la CrÈmiÈre.

Lambs’ tails are extremely delicate, cut four into pieces an inch and a half in length, and cook them as directed (No. 627); when tender take them out, put sixteen spoonfuls of white sauce in a stewpan, with four of veal stock, boil five minutes, season with a little salt, pepper, grated nutmeg, and sugar; when boiling put in the tails, and two minutes before serving add half an ounce of butter and the juice of half a lemon, move the stewpan round over the fire till the butter is melted, add two spoonfuls of whipped cream, and when quite hot pour into your dish and serve, or they may be served in a vol-au-vent, casserole of rice, or croustade. Lambs’ tails may be dressed in any of the methods directed for lambs’ feet, and require to be rather highly seasoned.

No. 743. Langue d’Agneau À la Persane.

Procure eight lambs’ tongues, let them disgorge twelve hours in lukewarm water, cover the bottom of a stewpan with thin slices of fat bacon, lay the tongues over and cover them with stock, add two onions, one carrot, and a bunch of parsley, thyme, and bay-leaf; when boiling draw them to the corner of the stove to simmer, skim well, try when done with a trussing-needle; if they feel tender take them up, take off the skin, trim a little on each side, cut them in halves lengthwise in the shape of cotelettes, and dress them on a border of mashed potatoes; have ready the following sauce: put a tablespoonful of chopped onions in a stewpan with the half of one of salad-oil, pass them a few minutes over the fire, add a glass of sherry, boil a minute, then add a pint of white sauce (No. 7) and six spoonfuls of white stock, reduce till rather thick, add a teaspoonful of chopped mushrooms and one of chopped parsley, season rather high, draw it off the fire, put in the yolks of two eggs, mix quickly, stir over the fire another minute to thicken, then put it on a dish until cold; with a knife spread it over the tongues half an inch in thickness, so as to form one mass, egg and bread-crumb over and place it in the oven half an hour, salamander a light brown colour and serve very hot, with the following sauce round: put four spoonfuls of white sauce (No. 7) in a stewpan, with four of white broth, let it boil a few minutes, then add two spoonfuls of cream; boil all together, season and serve.

Calf’s tongue may also be dressed as in the last, but instead of being covered in the manner there described, serve it with a sauce matelote (No. 62) in the centre and glaze the tongue lightly.

No. 744. Lambs’ Brains À l’Innocent.

Procure eight or ten lambs’ brains and put them in lukewarm water to disgorge, take off the skins, put the brains in a stewpan with two minced onions, a bunch of parsley, and a little carrot, cover with water, add a glass of vinegar, and a little salt, and boil them ten minutes, then lay them on a cloth and divide each piece in two thin slices, have eight paper cases in which lay the slices of brains, seasoning separately, place a piece of butter on the top of each, with a little chopped parsley, lemon-juice, and a spoonful of white sauce (No. 7); egg and bread-crumb the top, and place them in a hot oven to brown, dress upon the dish in the cases pyramidically and serve.

No. 745. Lambs’ Fry.

Procure two sets of lambs’ fry, which blanch ten minutes in boiling water, drain them on a sieve, and when quite dry egg over with a paste-brush, throw them into bread-crumbs, with which you have mixed some chopped parsley, fry them in very hot lard of a nice light-brown colour, dress pyramidically upon a napkin, garnish with fried parsley and serve.

No. 746. Ris d’Agneau aux petits pois.

Procure ten lambs’ heart-sweetbreads, if not very white lay them in lukewarm water to disgorge, put them in a stewpan of boiling water to blanch, two minutes will be sufficient; throw them into a basin of cold water, and when cold, lard very neatly with very thin strips of bacon, when larded cover the bottom of the stewpan with thin slices of fat bacon, two onions sliced, and a little parsley, thyme, and bay-leaves, lay the sweetbreads over, and put in sufficient broth to come up to their sides, set them in a sharp oven for about twenty minutes, glaze and salamander very lightly; then have ready prepared a border of forcemeat as directed for ris de veau À la Turque (No. 673), which place in the centre of your dish, dress the sweetbreads upon it, then have a pint of young peas nicely boiled, put them in a stewpan with three pats of butter and a teaspoonful of sugar, pass over the fire five minutes, and finish with a liaison of half the yolk of an egg mixed with a tablespoonful of cream, place them in the centre, glaze the sweetbreads lightly and serve.

No. 747. Ris d’Agneau À la CambaÇÈres.

Lard, cook, and dress eight nice sweetbreads as above, then have nicely cooked nine very fine cockscombs (No. 128), and place one between each sweetbread; have also the following garniture and sauce: prepare thirty very small quenelles of fowl (No. 122), poach them in stock, drain on a cloth, and put them in a stewpan, with six truffles turned to the size of small marbles, and twelve fine olives (stoned) in another stewpan, put half a glass of sherry, a bay-leaf, half a teaspoonful of chopped onions, and a piece of glaze the size of a nut, boil two minutes, then add a pint of brown sauce (No. 1) and eight spoonfuls of consommÉ, reduce to a good thickness, and add the trimmings of some fresh mushrooms, then pass it through a tammie over the garniture, boil all together one minute, add a quarter of a teaspoonful of sugar, and pour the sauce in the middle of the dish, building the garniture in a dome, and placing the remaining cockscombs on the top, glaze the sweetbreads lightly and serve.

No. 748. Ris d’Agneau aux concombres.

Lard, cook, and dress ten sweetbreads as before, and serve a sauce aux concombres (No. 103) in the centre; they may also be served with a sauce À la jardiniÈre (No. 100), pointes d’asperges (No. 101), sauce tomate (No. 37), &c.

No. 749. Ris d’Agneau À la Madone.

Blanch ten nice sweetbreads, trim them well, cut a deep incision in the centre of each, in which stick a very fine cockscomb (No. 128); surround each sweetbread with a slice of fat bacon, place them in a stewpan and braise as before, but they must be kept quite white, braise half an hour, take off the bacon and dress them upon a border of forcemeat as the last, the cockscombs will be quite firm, then have ready the following sauce: peel and mince the half of a very small cucumber and put it in a stewpan with a chopped eschalot and a pat of butter, let them go gently over the fire, stirring occasionally, until it has become quite a purÉe, add a quarter of a pound of the flesh of a cooked fowl well pounded in a mortar, season with a little salt and pepper, boil all together five minutes, rub it through a tammie, put into a clean stewpan, and when boiling finish with a tablespoonful of whipped cream, sauce over and serve. The sauce must not be too thick.

For atelettes de ris d’agneau, see atelettes de ris de veau (No. 682), and proceed in the same manner.

No. 750. Epigramme d’Agneau aux haricots verts.

Procure the ribs of a lamb, saw off the breast as large as possible, leaving the bones of the neck long enough to cut cotelettes, braise and press as directed for breast of mutton (No. 487); the day before you want to use it, cut seven nice cotelettes from the neck, then cut seven pieces from the breast, rather small, and the shape of hearts, egg and bread-crumb the cotelettes, which also fry in the same sautÉ-pan, the whole of them to be of a nice light-brown colour, make a border of mashed potatoes upon your dish, on which dress the cotelettes upon one side and the pieces of breast on the other, have one hundred French beans cut in diamonds and boiled very green, drain them quite dry on a sieve, put them into a stewpan with a quarter of a pound of fresh butter, a little pepper, salt, a teaspoonful of sugar, and the juice of a lemon; set over the fire till very hot, dress them in the centre, glaze the cotelettes and breast lightly, pour nearly half a pint of thin white sauce round and serve very hot.

No. 751. Epigramme d’Agneau aux petits pois.

Proceed with the breast and cotelettes exactly as in the last, using peas instead of French beans, and omitting the lemon-juice; or they may be served with the petits pois À la FranÇaise (No. 84), or petits pois au lard (No. 85); experience has taught me that the above is not only the most simple method, but the peas eat much nicer than in either of the other ways; the peas must be young and perfectly fresh, if the reverse stew them by all means.

No. 752. Epigramme d’Agneau aux concombres.

Proceed exactly as before, using a sauce aux concombres (No. 103) instead of the other vegetables.

No. 753. Epigramme d’Agneau À l’Ancienne.

Prepare your cotelettes and breast as before, but dress them alternately on the dish; you have previously roasted a shoulder of lamb, when cold cut half a pound of the best part out, which cut into slices the size of half-a-crown, cut also ten fine heads of blanched mushrooms in two slices and put them into a stewpan with the lamb; in another stewpan put a pint of white sauce (No. 7), six spoonfuls of white stock, with four of boiled milk and a bunch of parsley, reduce to a proper thickness, pass it through a tammie over the lamb and mushrooms, place over the fire to boil, season lightly with a little pepper, salt, sugar, and the juice of half a lemon; let simmer a few minutes, add a liaison of one yolk of egg mixed with half a gill of cream, move the stewpan gently over the fire till the sauce thickens, pour the sauce in the centre, glaze the cotelettes and serve.

Although this way of serving an epigramme is good, yet I give the preference to the other, for the lamb coming in season with the vegetables they look so much more inviting; the epigramme À l’ancienne I consider fitter for a winter dish.

No. 754. Cotelettes d’Agneau aux petits pois.

Lamb cotelettes require great attention, both in cutting, bread-crumbing, and frying. Cut twelve cotelettes of the same size and shape as represented in the engraving, lay them upon a dish, season lightly with white pepper and salt, put three yolks of eggs upon another plate, which mix with a tablespoonful of cream, rub each cotelette in it and afterwards into very fine bread-crumbs, beat them lightly with your knife, keeping them in their shapes, have a quarter of a pound of butter in a small stewpan, let it boil at the corner of the stove, skimming it until perfectly clarified, then pour it into a thick flat-bottomed sautÉ-pan over a brisk fire, lay in the cotelettes (turning them two or three times, which will cause them to be a light brown colour); fry very crisp, not doing them too much; if properly done they will be very full of gravy; to ascertain when done press them lightly with the point of your knife; if beginning to feel a little firm they are done; take them out, glaze very lightly, dress them in your dish upon a border of mashed potatoes the reverse way, the bones pointing outwards, and serve the peas dressed as for epigramme (No. 750) in the centre. My object in using mashed potatoes is to keep the cotelettes in their places in being carried to table. Why I recommend a thick-bottomed sautÉ-pan is that the thin ones by the action of the fire frequently rise in the centre, which would cause the cotelettes to burn and completely spoil this delicate entrÉe.

No. 755. Cotelettes d’Agneau aux pointes d’asperges.

Prepare and dress twelve lamb cotelettes as above, and serve with the garniture aux pointes d’asperges.

No. 756. Cotelettes d’Agneau aux haricots verts.

Prepare and dress the cotelettes as before, and serve with the garniture aux haricots vert.

No. 757. Cotelettes d’Agneau aux racines glacÉes.

Prepare your cotelettes as above, dress them on a small border of mashed potatoes, then have ready the young vegetables and sauce as directed for grenadins de veau aux racines nouvelles (No. 692), dress the vegetables in pyramid in the centre, sauce round, glaze lightly and serve.

In a large dinner where you are obliged to cook your cotelettes some time before serving, put them into a sautÉ-pan, half cover them with thin glaze, and keep hot till wanted. This remark applies to every description of cotelettes.

No. 758. Cotelettes d’Agneau aux jeunes oignons.

Prepare and dress twelve lamb cotelettes as before; have ready the following sauce: peel fifty spring onions nearly as large as marbles, put half a teaspoonful of sugar into a stewpan, place it over the fire and when melted add two pats of butter and your onions, pass over a slow fire twenty minutes or till tender, tossing them occasionally, then add fifteen spoonfuls of white sauce (No. 7), with eight of white stock and a small bunch of parsley, simmer at the corner of the fire a few minutes, skim well, take out the parsley, make a liaison of one yolk of an egg mixed with two tablespoonfuls of cream, stir in quickly, stir another minute over the fire to thicken, sauce in the middle of the cotelettes, which glaze and serve; should the onions be too much done take them out with a colander spoon, place them in a clean stewpan, reduce the sauce and pass it through a tammis over them.

No. 759. Cotelettes d’Agneau À la Palestine.

Proceed exactly as for cotelettes de mouton (No. 710), but scooping the artichokes a size smaller.

No. 760. Cotelettes d’Agneau À la Vicomtesse.

Proceed as for cotelettes de mouton À la vicomtesse (No. 699).

No. 761. Cotelettes d’Agneau À la purÉe de truffes.

Prepare twelve lamb cotelettes as usual, and have ready the following purÉe: put six large French truffles in a mortar and pound them very fine, then put a pint of demi-glace (No. 9) in a stewpan, with four spoonfuls of consomme, reduce a few minutes, keeping it stirred, add the pounded truffles and a little sugar, simmer a couple of minutes, rub it through a tammie with a couple of wooden spoons, put it again into a stewpan to make hot, sauce under the cotelettes, which glaze and serve.

The French raw truffles are the best, but if you cannot obtain them use the preserved, or raw English truffles if most handy, but choose the blackest you can get.

No. 762. Cotelettes d’Agneau À la purÉe de champignons.

Prepare twelve cotelettes as usual, which glaze and serve with a sauce À la purÉe de champignons (No. 54) under them.

No. 763. Cotelettes d’Agneau À la purÉe d’artichauts.

Prepare the cotelettes as usual, and have ready the following purÉe: peel and slice eight large Jerusalem artichokes, and one small onion, put the onion into a stewpan, with an ounce of butter, two ounces of raw ham, a sprig of thyme, ditto parsley, and one bay-leaf; stir over the fire five minutes, then add the artichokes, with a very little white stock, cover the stewpan and place it over a slow fire, stirring round occasionally; let them remain till quite tender, then add a tablespoonful of flour, mix well, and nearly a pint of white stock; boil altogether, keeping it stirred, rub it through a tammie, place it in another stewpan, add a little sugar, pepper, and salt, boil and skim well, finish with two tablespoonfuls of good cream, sauce under the cotelettes, which glaze and serve; these purÉes require to be rather thick, yet not so thick as to eat pasty and disagreeable.

Lamb cotelettes may also be served with a purÉe of cauliflowers (No. 97), cucumbers, (No. 105), or asparagus (No. 102).

No. 764. Cotelettes d’Agneau farcis aux truffes.

Cut, lard, and braise twelve lamb cotelettes as described for mutton (No. 722), but they will not require so long stewing, press them between two dishes until cold, trim them nicely, then make a purÉe of truffles as directed (No. 53), but thicker, take it off the fire whilst boiling, and stir in the yolks of two eggs very quickly, place it a moment on the fire to set, and pour on a dish to get cold, then take the cotelettes by the bones and surround them with the purÉe, spreading it over with a knife, egg and bread-crumb twice over, and put them in a wire basket; have four pounds of lard in a stewpan over the fire and very hot, put in the wire basket and cotelettes, fry of a nice light-brown colour, dress them in crown on a border of mashed potatoes, and serve with a little clear demi-glace (No. 9) in the dish.

No. 765. Cotelettes d’Agneau farcis aux champignons.

Prepare your cotelettes as above, make a purÉe of mushrooms as directed (No. 54), but thicker, and adding the two yolks of eggs as in the last, spread it over the cotelettes, bread-crumb, fry, and serve exactly as in the last.

Lamb cÔtelettes farcis may also be made with purÉe of asparagus (No. 102), cauliflower (No. 97), artichokes (No. 90), or cucumbers (No. 105), by following the above articles.

For cotelettes d’agneau À la reform, ProvenÇale, maÎtre d’hÔtel, Hollandaise, poivrade, piquante, or tomates, see cotelettes de mouton, with the same sauces, and proceed as there directed.

No. 766. Blanquette d’Agneau.

Roast a shoulder of lamb, and when cold cut the best part of it into thin slices about the size of half-crown-pieces, cut also about half the quantity of cooked ham or tongue into pieces of the same size as the lamb, put them together in a stewpan; you have previously boiled in another stewpan a pint of good white sauce (No. 7), and half a pint of stock with a bunch of fresh parsley in it, which pass through a tammie over the meat, season with pepper, salt, and the juice of half a lemon, simmer gently, pour on a dish and serve; truffles or mushrooms may likewise be added, and it may be served in a croustade of bread, casserole of rice (No. 626), or vol-au-vent (No. 1140); if you have the remains of any joint of lamb it may be used for the above purpose.

No. 767. Croquettes d’Agneau.

Roast a shoulder of lamb and when cold cut it up in very small dice with one fourth the quantity of cooked ham or tongue; put a tablespoonful of chopped onions into a stewpan, with an ounce of butter, pass it over a fire till the onion becomes yellowish, then add a little flour, mix well, put in your mince, with about a pint of white sauce (No. 7), season with a little pepper, salt, and sugar; boil all together five minutes, keeping it stirred, if too thick add a little more sauce, then add two yolks of eggs, stir them in quickly over the fire for one minute, add the juice of a lemon, and pour it out on a dish to cool; when quite cold take twelve pieces of it rather larger than walnuts, roll them about two inches in length, egg and bread-crumb twice over and fry in very hot lard; dress them on your dish in crown upon a small border of mashed potatoes, and serve with some of the blanquette d’agneau above, in the centre.