(1738). Hind Saddle Of Lamb, A La Brighton (Selle D'Agneau A La Brighton)

Prepare and trim a saddle of lamb as explained for the braised saddle (No. 1745): cover it over with " crepruette," (caul fat ) or thin slices of fat pork. Boil twelve to fifteen quarts of soup stock in a saucepan, season it with salt, pepper, mignonette, a bunch of parsley garnished with thyme and bay leaf, two quartered carrots and two onions, one of them having two cloves in it. then boil and skim. About one hour and a quarter before serving put in the saddle and let boil unceasingly for an hour to an hour and a half according to its size; when done drain it off, untie, glaze and dress; garnish around with Villeroi cauliflower ( No. 2716), and serve a Viennese sauce (No. 558) separately.

(1739). Hind Saddle Of Lamb A La Chanceliere (Selle D'Agneau A La Chanceliere)

Prepare the saddle the same as for the turnips (No. 1745), and when nearly cooked drain, and pare nicely and evenly; place in a baking pan, cover the top with a coating of beaten eggs, and dredge fine bread-crumbs over, pour on some melted butter and brown in a hot oven. Strain the broth, reduce it to a half-glaze ,and add to this a little tomato sauce (No. 549) and bechamel (No. 409); serve this with the saddle. Line some tartlet molds with fragments of very thin puff paste (No. 146), fill them with well-cooked fat rice stirred in with some bechamel (No. 409) and seasoned with salt and nutmeg and the well-beaten egg-whites; fifteen minutes before serving the meat set these in the oven and when they are cooked range them around the saddle and serve.

(1740). Hind Saddle Of Lamb A La Florentine (Selle D'Agneau A La Florentine)

Roast a saddle of yearling lamb in the oven having it laid in a baking pan; salt and baste with dripping. It will take from an hour to an hour and a half to have it properly roasted if the oven be very hot. When done, dress and glaze the meat, surround it with a garnishing of artichoke bottoms a la Florence (No. 2677), and serve with a separate white Colbert sauce (No. 451).

(1741). Hind Saddle Of Lamb A La Paganini (Selle D'Agneau A La Paganini)

Have the saddle prepared and cooked the same as for Florentine (No. 1740); dress the meat and garnish around with slices of foies-gras intercalated with slices of truffles; cover these with a supreme sauce (No. 547) and lay on top partridge quenelles decorated with truffles. The saddle may be garnished with skewers thrust into it composed of double cocks'-combs and glazed truffles. Serve a sauce-bowl of supreme sauce at the same time as the saddle.

(1742). Hind Saddle Oflamb A La Sanford (Selle D'Agneau A La Sanford)

Prepare and cook the meat the same as for Florentine (No. 1740), but instead of artichoke bottoms have a garnishing of croustades made of puff paste parings (No. 146) and filled with a Sanford apple sauce (No. 588) pushed in through a pocket, lay on top of each a paste cover made by having three thin flats of paste of different dimensions the smallest one on top, serve separately some rich gravy (No. 404).