No. 585. Neck of Lamb aux petits pois.
Proceed as in the last, when roasted prepare a quart of peas as directed (No. 84), pour them on your dish and dress the lamb upon it.
No. 586. Neck of Lamb à la Bruxellaise.
Trim and braise a neck of lamb as before, keeping it as white as possible, make a very nice green purée of Brussels sprouts (as directed No. 81), pour the purée in your dish and dress the lamb upon it.
No. 587. Neck of Lamb à la Douairière.
Trim and braise a neck of lamb as above, have twelve lambs’ sweetbreads, six hearts, and six throats, blanch them, lard the six heart-breads, and dress them as (No. 674), cut the six throat-breads in slices and put them in a stewpan, with half an ounce of butter, three chopped eschalots, a little pepper, salt, and the juice of a lemon; let them simmer ten minutes, then add a quart of white sauce (No. 7), twenty tablespoonfuls of white stock, and a small bunch of parsley, simmer twenty minutes, take out the parsley, add twelve fine cockscombs ready dressed, (see No. 128), and finish with a liaison of two yolks of eggs mixed with a gill of cream; do not let it boil after the liaison is in, pour the sauce on your dish, lay the neck upon it, glaze the larded sweetbreads, dress them round the neck and serve; keep the neck as white as possible.
No. 588. Neck of Lamb à la Maître d’Hôtel
Plain roast a neck of lamb and proceed as directed for shoulder (No. 583).
No. 589. Petits Poussins à la Moskovite.
Truss two chickens as for boiling, dip the breasts in boiling water one minute, and lard them very nicely, braise them thus: put some slices of fat bacon at the bottom of a flat stewpan, lay in the chickens breast upwards, put in two onions, one carrot, one turnip, four cloves, and a small bunch of parsley, thyme, and bay-leaf, add as much white stock as will come up to the larded part of the chicken, cover with a sheet of buttered paper, put the cover on the stewpan and place it over a slow fire, let them simmer very gently about half an hour, a short time before they are done lay some red hot charcoal upon the cover of the stewpan to colour the larded part of the chickens; have ready the following sauce: you have previously boiled a very nice Russian tongue, with a sharp knife trim it and cut it into long thin slices, cut also ten large gherkins in thin slices lengthwise, put two tablespoonfuls of finely chopped onions in a stewpan, with four of the vinegar from the gherkins, reduce it to half, then add three pints of white sauce (No. 7), and a pint of white stock, boil it a quarter of an hour, or till it becomes rather thickish, pass it through a tammie into a clean stewpan, warm it, season with a little cayenne and a teaspoonful of pounded sugar, add the slices of tongue and gherkins, and when quite hot add a gill of cream; pour the sauce on the dish upon which lay the chickens, slantwise, the breasts pointing contrarywise.