1360—Selle d’Agneau de Lait Édouard Vii

Completely bone the saddle from underneath, in suchwise as to leave the skin intact; season it inside, and place in the middle a fine foie gras, studded with truffles and No. 168, Cooked Marinade for Venison in Marsala.

Reconstruct the saddle, and wrap it tightly in a piece of muslin; put it in a saucepan just large enough to hold it, on a litter of pieces of bacon rind, cleared of all fat and No. 273, Blanchings. Moisten, enough to cover, with the braising-liquor of a cushion of veal; add thereto the Marsala used in marinading the foie gras, and poach for about forty-five minutes.

Before withdrawing the saddle, make sure that the foie gras is sufficiently cooked. Remove the muslin, and put the saddle in an oval terrine à pâté just large enough to hold it. Strain the cooking-liquor over it, without clearing the former of grease, and set it to cool.

When the saddle is quite cold, carefully clear away the grease that lies upon it, first by means of a spoon and then by means of boiling water. Serve it very cold, in the terrine as it stands.