Reconstruct the saddle, and wrap it tightly in a piece of muslin; put it in a saucepan just large enough to hold it, on a litter of pieces of bacon rind, cleared of all fat and [blanched]. [450] ]Moisten, enough to cover, with the braising-liquor of a cushion of veal; add thereto the Marsala used in marinading the foie gras, and poach for about forty-five minutes.
Before withdrawing the saddle, make sure that the foie gras is sufficiently cooked. Remove the muslin, and put the saddle in an oval [terrine à pâté] just large enough to hold it. Strain the cooking-liquor over it, without clearing the former of grease, and set it to cool.
When the saddle is quite cold, carefully clear away the grease that lies upon it, first by means of a spoon and then by means of boiling water. Serve it very cold, in the terrine as it stands.
[1361—CARRÉ[!-- TN: acute invisible --] D’AGNEAU BEAUCAIRE]
Having trimmed the neck of lamb, as explained, brown it in butter; surround it with eight small, Provence half-artichokes, and cook gently in the oven. The artichokes in question have no chokes and are very tender.
Meanwhile, peel, press, [concass] and season four or five tomatoes, and fry them in butter. When they are ready, add a large pinch of chopped tarragon to them.
Dish the tomatoes; set the neck upon them, and surround it with the stewed half-artichokes.
[1362—CARRÉ[!-- TN: acute invisible --] D’AGNEAU EN COCOTTE A LA BONNE FEMME]
Fry a shortened and well-trimmed neck of lamb, in butter.
This done, transfer it to an oval cocotte with ten small onions browned in butter, and two medium-sized potatoes, cut into large dice, shaped like garlic cloves, and [blanched]. Sprinkle the whole with melted butter and cook gently in the oven.