Lamb cotelettes may also be served with a purée of cauliflowers (No. 97), cucumbers, (No. 105), or asparagus (No. 102).
No. 764. Cotelettes d’Agneau farcis aux truffes.
Cut, lard, and braise twelve lamb cotelettes as described for mutton (No. 722), but they will not require so long stewing, press them between two dishes until cold, trim them nicely, then make a purée of truffles as directed (No. 53), but thicker, take it off the fire whilst boiling, and stir in the yolks of two eggs very quickly, place it a moment on the fire to set, and pour on a dish to get cold, then take the cotelettes by the bones and surround them with the purée, spreading it over with a knife, egg and bread-crumb twice over, and put them in a wire basket; have four pounds of lard in a stewpan over the fire and very hot, put in the wire basket and cotelettes, fry of a nice light-brown colour, dress them in crown on a border of mashed potatoes, and serve with a little clear demi-glace (No. 9) in the dish.
No. 765. Cotelettes d’Agneau farcis aux champignons.
Prepare your cotelettes as above, make a purée of mushrooms as directed (No. 54), but thicker, and adding the two yolks of eggs as in the last, spread it over the cotelettes, bread-crumb, fry, and serve exactly as in the last.
Lamb côtelettes farcis may also be made with purée of asparagus (No. 102), cauliflower (No. 97), artichokes (No. 90), or cucumbers (No. 105), by following the above articles.
For cotelettes d’agneau à la reform, Provençale, maître d’hôtel, Hollandaise, poivrade, piquante, or tomates, see cotelettes de mouton, with the same sauces, and proceed as there directed.
No. 766. Blanquette d’Agneau.
Roast a shoulder of lamb, and when cold cut the best part of it into thin slices about the size of half-crown-pieces, cut also about half the quantity of cooked ham or tongue into pieces of the same size as the lamb, put them together in a stewpan; you have previously boiled in another stewpan a pint of good white sauce (No. 7), and half a pint of stock with a bunch of fresh parsley in it, which pass through a tammie over the meat, season with pepper, salt, and the juice of half a lemon, simmer gently, pour on a dish and serve; truffles or mushrooms may likewise be added, and it may be served in a croustade of bread, casserole of rice (No. 626), or vol-au-vent (No. 1140); if you have the remains of any joint of lamb it may be used for the above purpose.