—Exactly the same as for [No. 664], only serving with six boucheés à la Sevigné ([No. 588]).
670. Saddle of Mutton à la Duchesse.
—Proceed as for [No. 664], serving with six potatoes Duchesse ([No. 1006]).
671. Saddle of Mutton with Potatoes.
—Served exactly the same as for [No. 664], only adding one pint of potatoes château ([No. 1009]).
672. Lamb Fries à la Diable.
—Skin well six medium-sized lamb fries; cut each into three slices and put them into a bowl. Season with a tablespoonful of salt, a very little cayenne pepper, the juice of half a lemon, one tablespoonful of sweet oil, and a teaspoonful of ground mustard diluted in a tablespoonful of Parisian sauce. Mix all well together, roll them in flour, and broil five minutes on each side. Arrange them on a hot dish garnished with six slices of lemon, and serve with a hot sauce à la Diable ([No. 198]), separately.
Lamb chops can be prepared the same way. Lamb fries, as above prepared, should be immediately served as soon as cooked.
673. Lamb Fries, Tomato Sauce.
—Same as for [No. 672], only dipping the slices in beaten egg instead of mustard, and then in rasped bread-crust. Fry them in hot fat for six minutes, and serve on a hot dish on a folded napkin, with half a pint of hot tomato sauce ([No. 205]), separately.