Cut two lbs. of shoulder and breast of lamb into pieces weighing two oz., and completely cook them in butter without any moistening.
This done, transfer them to a dish. Swill the saucepan with three tablespoonfuls of water; add five tablespoonfuls of pale meat glaze; heat without boiling, and finish with two and one-half oz. of butter.
Put the pieces of lamb and the vegetables into this sauce, and gently rock the saucepan, that all the ingredients may partake of the sauce.
Serve in a hot timbale.
[1381—PILAW D’AGNEAU]
Proceed exactly as explained under “Pilaw de Mouton” (No. [1354]), only bear in mind that the time allowed for cooking should be proportionately shortened in view of the greater tenderness of lamb’s meat.
[1382—CURRIE D’AGNEAU]
Proceed as for “Currie de Mouton,” after duly allowing, as above, for the greater tenderness of the meat.