1380—Sauté d’Agneau Printanier

Prepare the following garnish:—Twenty new carrots, cut to the shape of large olives, cooked in consommé and glazed; twenty pieces of turnip, similarly treated; fifteen small, new onions, cooked in butter; twenty very small new potatoes, cooked in butter (or No. 174, Anglaise (for Egg-and-bread-crumbing) if desired); three tablespoonfuls of peas; the same quantity of French beans cut into lozenge-form, and an equal quantity of small flageolet beans. The three last vegetables should be cooked à l’anglaise, and kept rather firm.

Cut two lbs. of shoulder and breast of lamb into pieces weighing two oz., and completely cook them in butter without any moistening.

This done, transfer them to a dish. Swill the saucepan with three tablespoonfuls of water; add five tablespoonfuls of pale meat glaze; heat without boiling, and finish with two and one-half oz. of butter.

Put the pieces of lamb and the vegetables into this sauce, and gently rock the saucepan, that all the ingredients may partake of the sauce.

Serve in a hot timbale.