ENTREES OF LAMB.
No. 732. Pieds d’Agneau.
Lambs’ feet are cooked in the same manner as the sheeps’ but do not require quite so long to stew; having previously cooked ten feet put a pint of white sauce (No. 7) in a stewpan, with half a pint of white stock and four button onions; reduce to half, then pass it through a tammie over the feet into another stewpan, season with a little pepper, salt, and sugar, add twenty heads of mushrooms and a little chopped parsley; simmer altogether two or three minutes, add a little lemon-juice, and finish with a liaison of two yolks of eggs mixed with half a gill of cream, mix quickly and serve in a pâté chaud (No. 618), or casserole of rice (No. 626), made according to the size of your dish.
No. 733. Pieds d’Agneau farcis.
Have eight feet ready cooked and cold, then have prepared a quarter of a pound of veal forcemeat (No. 120), with which add a little chopped parsley, chopped eschalots, and the yolk of an egg, fill the part of the feet with it from which you took the large bone, put them again into the stock they were cooked in and simmer twenty minutes, take them out, drain on a cloth, and dress them in pyramid by placing a little mashed potato upon the bottom of the dish, laying four at the bottom and finishing with one at the top, sauce over with a sauce Hollandaise (No. 66), and serve with chopped gherkins sprinkled over them.
No. 734. Pieds d’Agneau en marinade.
Having cooked eight feet, cut each one in halves lengthwise and put in a basin with two onions sliced, two bayleaves, a sprig of thyme, a bunch of parsley, a glass of vinegar, two spoonfuls of oil, and a little salt and pepper, let them remain four hours, drain upon a cloth, and dip them into fritter batter (No. 1285), fry a nice light brown colour, dress on a napkin, garnish with fried parsley, and serve with some tomata sauce (No. 37) in a boat.
No. 735. Pieds d’Agneau en cartouche.
Have cooked eight feet, which dry upon a cloth, make a sauce like for the cotelettes durcelle (No. 704), stew the feet in it twenty minutes, then leave them to get cold in the sauce, have eight pieces of cartridge paper, (each piece large enough to fold a foot in,) oil them and lay in a foot with as much of the sauce as you think sufficient, roll them round and fold the paper at each end to imitate a cartridge, broil them over a slow fire, dress in pyramid and serve with a little gravy in a boat.