Onion Sauce.
Take boiled onions, rub them through a hair sieve; then add to them fresh butter, cream, flour, salt, a very little of each, and let it stew five minutes.
Lamb Cutlets with Tendrons.
Cut a neck of house lamb into chops, leaving only the long bone; then beat them flat, and pass them with parsley, thyme, eschallots, chopped very fine, and add a little lemon juice, mushroom powder, pepper, and salt. When they are three parts done lay them on a dish, and when half cold breadcrumb them and broil them on a stewpan cover over a slow fire with a bit of fresh butter. When they are to be served up, put in the center of the dish some braised tendrons of the breast of lamb, and round them the cutlets, and turnip sauce over the center.
Turnip Sauce.
Pare four turnips, sweat them with a little water till they are done and the liquor reduced, then rub them through a tamis sieve. Add to them a small quantity of benshamelle, and then cut some more turnips in shapes as for a haricot. Sweat them in the like manner, and add the benshamelle to them.
Lamb Cutlets with Tendrons another way.
The tendrons may be served in the center of the dish, with the cutlets larded, braised, and glaized, to go round them; and the sauce made in the same manner, but instead of benshamelle add cullis.
Shoulder of Lamb glaized.