Lamb Bretonne
Serve hot thinly sliced roast lamb with
Beans Bretonne. Soak one and one-half cups pea beans over night in cold water to cover, drain, and parboil until soft; again drain, put in earthen-ware dish or bean-pot, add tomato sauce, cover, and cook until beans have nearly absorbed sauce.
Kidney Lamb Chop; Rib Chop; French Chop.—Page [214].
Crown of Lamb, prepared for Roasting.—Page [219].
Saddle of Mutton as purchased.—Page [191].
Roast Saddle of Mutton garnished with circular pieces of toast, small circular pieces of currant jelly, radishes cut to represent fuchsias, and parsley.—Page [219].
Tomato Sauce. Mix one cup stewed and strained tomatoes, one cup white stock, six canned pimentoes rubbed through a sieve, one onion finely chopped, two cloves garlic finely chopped, one-fourth cup butter, and two teaspoons salt.