—Chop two onions fine, and fry in a saucepan with two ounces of butter for five minutes. Add two tablespoonfuls of flour, stirring well for two minutes. Moisten with a pint of broth ([No. 99]), and two tablespoonfuls of Parisian sauce, a bouquet ([No. 254]), and season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Stir until it comes to a boil. Then cut two pounds of cooked lamb in small pieces, either from the shoulder or leg, mince finely, and add to the sauce. Cook twenty-five minutes, and serve with chopped parsley sprinkled over,
689. Epigrammes, of Lamb, Macédoine.
—Take two breasts of lamb, tie them and put them on to boil in the soup-stock for forty-five minutes. Drain them well, then extract all the bones, and press down with a heavy weight on top. When thoroughly cold, cut each breast into three heart-shaped pieces, dip them in oil or fat, seasoning with a tablespoonful of salt and a teaspoonful of pepper. Roll in fresh bread-crumbs, and broil on a slow fire for four minutes on each side. Take six broiled, breaded lamb chops, prepared and cooked exactly the same, and serve with half a pint of hot Macédoine ([No. 1032]) or any other garnishing that may be required, arranging the breasts and chops over the garnishing.
690. Epigrammes of Lamb à la Chicorée.
—Proceed exactly the same as for [No. 689], only adding half a pint of hot chicory with a little gravy ([No. 934]), instead of the other garnishing, and serve the same.
691. Epigrammes of Lamb à la Louisiannaise.
—The same as for [No. 689], only serving with one pint of fried sweet potatoes ([No. 993]) around the dish, and a gill of hot Madeira wine sauce ([No. 185]).
692. Epigrammes of Lamb à la Soubise.
—The same as for [No. 689], serving with half a pint of hot Soubise ([No. 250]) and basting with a little meat-glaze ([No. 141]).