Proceed exactly as for cotelettes de mouton (No. 710), but scooping the artichokes a size smaller.
No. 760. Cotelettes d’Agneau à la Vicomtesse.
Proceed as for cotelettes de mouton à la vicomtesse (No. 699).
No. 761. Cotelettes d’Agneau à la purée de truffes.
Prepare twelve lamb cotelettes as usual, and have ready the following purée: put six large French truffles in a mortar and pound them very fine, then put a pint of demi-glace (No. 9) in a stewpan, with four spoonfuls of consomme, reduce a few minutes, keeping it stirred, add the pounded truffles and a little sugar, simmer a couple of minutes, rub it through a tammie with a couple of wooden spoons, put it again into a stewpan to make hot, sauce under the cotelettes, which glaze and serve.
The French raw truffles are the best, but if you cannot obtain them use the preserved, or raw English truffles if most handy, but choose the blackest you can get.
No. 762. Cotelettes d’Agneau à la purée de champignons.
Prepare twelve cotelettes as usual, which glaze and serve with a sauce à la purée de champignons (No. 54) under them.
No. 763. Cotelettes d’Agneau à la purée d’artichauts.
Prepare the cotelettes as usual, and have ready the following purée: peel and slice eight large Jerusalem artichokes, and one small onion, put the onion into a stewpan, with an ounce of butter, two ounces of raw ham, a sprig of thyme, ditto parsley, and one bay-leaf; stir over the fire five minutes, then add the artichokes, with a very little white stock, cover the stewpan and place it over a slow fire, stirring round occasionally; let them remain till quite tender, then add a tablespoonful of flour, mix well, and nearly a pint of white stock; boil altogether, keeping it stirred, rub it through a tammie, place it in another stewpan, add a little sugar, pepper, and salt, boil and skim well, finish with two tablespoonfuls of good cream, sauce under the cotelettes, which glaze and serve; these purées require to be rather thick, yet not so thick as to eat pasty and disagreeable.