—The same as for [No. 701], using a garnishing of one pint of raw Parisian potatoes ([No. 986]) half an hour before serving.
709. Stewed Lamb and String Beans.
—The same as for [No. 701], only substituting for garnishing, one pint of pared and cleaned string-beans half an hour before serving.
710. Stewed Lamb Louisiannaise.
—Proceed exactly as for [No. 701], substituting for garnishing one pint of fried sweet potatoes, when serving, all around the dish.
711. Stewed Lamb à la Créole.
—The same as for [No. 701], adding for garnishing two cut-up tomatoes, one cut-up green pepper, and one chopped onion. Serve with a bouquet of cooked rice for a garnishing around the dish.
712. Lamb’s Kidneys, Colbert Sauce.
—Split open twelve kidneys, skin them well, and place on a dish with a tablespoonful of sweet oil. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Take six silver skewers (if none on hand, use wooden ones), run each skewer through the centre of two kidneys (which should never become detached), roll them in fresh bread-crumbs, and put them to broil on a moderate fire for four minutes on each side. Place them on a very hot dish on which has been previously poured a pint of hot Colbert sauce ([No. 190]), and send to the table very hot.