No. 495. Ribs of Lamb à la Chancelière.
Roast a fore-quarter of lamb with vegetables (see No. 417), and when done cut out the shoulder very round, cut off all the meat from it, and mince it very fine, with half a pound of cooked ham, twenty button mushrooms, and six middling-sized French truffles; then put a teaspoonful of chopped eschalot in a stewpan, with a teaspoonful of salad oil; fry them of a light yellow colour, add a quarter of a tablespoonful of flour (mix well), half a pint of stock, and a pint of white sauce; let it boil, keeping it stirred, add your meat and the other ingredients, season with pepper and salt, and when boiling add the yolks of two eggs; stir them in quickly, and pour the whole into the place you cut the shoulder from; egg it over with a paste-brush, sprinkle bread-crumbs and grated Parmesan cheese over, brown it lightly with the salamander, dress upon your dish, pour a sauce bechamel à la crème (No. 56), rather thin, round and serve.
No. 496. Leg of Lamb à la St. John.
Roast the leg in vegetables as described (see No. 417); an hour and a half would be sufficient; when done, place a paper frill on the knuckle, and lay it in your dish; have ready prepared the following sauce: put the yolks of three eggs in a stewpan, with half a pound of fresh butter, the juice of half a lemon, a little pepper, salt, and two tablespoonfuls of tarragon vinegar; place it over a moderate fire, keeping it stirred with a wooden spoon, and when the butter has melted and begins to thicken (great care must be taken that the eggs do not curdle, which they will do if you allow it to get too hot before the butter is melted, or allow it to boil in the least), add a pint of white sauce (No. 7), and a little sugar; mix all well together, pass through a tammie into a clean stewpan, place again over the fire to get hot (but not to boil), keeping it stirred; add half a gill of cream, and if too thick a little milk, pour it over the lamb, have ready a few pistachios each cut in eight lengthwise, sprinkle over, and serve very hot.
No. 497. Leg of Lamb aux pois.
Roast a leg of lamb quite plain, have ready boiled, very green, two quarts of young peas, put them hot into a stewpan, with three pats of butter, a tablespoonful of sugar, a little pepper, salt, and six spoonfuls of white sauce (No. 7), mix all well together over the fire, without breaking the peas; pour them in a dish, dress the leg over and serve.
No. 498. Boiled Leg of Lamb and Spinach.
Boil a leg of lamb quite plain, which will take from an hour and a quarter to an hour and a half (add a little milk to the water you boil it in), have ready dressed sufficient spinach to cover the bottom of the dish an inch and a half in thickness, dress the lamb upon it, and serve; to dress spinach, see No. 106.
No. 499. Boiled Leg of Lamb à la Palestine.
Boil a leg of lamb, dress it on your dish, and pour a sauce Palestine (No. 87) over it.