(1712). Blanquette Of Leg Of Lamb (Blanquette De Gigot D'Agneau)

Take some cold leg of lamb, suppress from it all the fat and sinews, remove the skin and cut the meat into quarter-inch thick slices; pare them rounded and range the pieces in a sautoir. add to it some veloute sauce (No. 415) finished with a little mushroom liquor - enough to cover the meat - stir in salt, mignonette and leave the stew on the fire for a few moments before serving, but it must not be allowed to boil. Dress the blanquette either in a circle or a straight row. and thicken the sauce with four egg-yolks diluted in a little milk, fresh butter, vinegar or lemon juice; strain the sauce through a tammy and add to it some minced mushrooms, heat without boiling, pour it over the meat and garnish around with bread croutons fried in butter.

Fig 34!).

(1713). Lamb or Mutton Steak Plain, Maitre D'Hotel (Steak D'Agneau Ou De Mouton Nature, Maitre D'Hotel)

The steak is a slice either of lamb or mutton cut through the entire thickness of the leg; for this a two-pronged steel fork is used (Fig. 349) thrust intoa hole bored for the purpose in the butcher's table, having it the same diameter as the handle of the fork; the leg is placed on the fork in such a way that the shank bone passes between the two prongs, then cut off slices from five to six-eighths of an inch thick; saw through the bone the same thickness as the meat. The fork is for the purpose of upholding the bone so that it can be sawed through more easily. Season the steak with salt, coat it over with oil and broil, serve on a very hot dish either plain or with a maitre d'hotel butter (No. 581).

Fig. 360.

(1714). Leg Of Lamb With Carrots (Gigot D'Agneau Aux Carottes)

Prepare the leg exactly the same as for gravy (No. 1715), only serve at the same time, but separately a garnishing of carrots made by parboiling about two pounds of new carrots cut into pear shapes and then cook them in a little stock (No. 194a) with salt and sugar added; finish cooking them very slowly, tossing at times to have them all done alike, then thicken with four raw egg-yolks diluted with a gill of cream and a little fine butter; add some chopped parsley and serve with a thickened gravy (No. 405) in a separate sauce-boat the same time as the leg.

(1715). Leg Of Yearling Lamb With Gravy Roasted (Gigot D'Agneau Tardif Roti Au Jus)

Pare and beat a leg of yearling lamb to soften it, then run the spit skewer through to bring it out at the kernel without injuring the meat, allowing it to follow the course of the bone. Tie the bone tightly to the spit, place a long skewer over it and fasten firmly at each end. It will take from an hour to an hour and a quarter to cook. When done, dress and trim the handle with a frill, (No.10) and serve the dripping pan gravy at the same time as the meat, stirring into it a little clear gravy (No. 404); skim the fat from the top and pass it through a fine sieve.

How To Roast In The Oven

Lay the leg in a baking pan, besmear it with good fat and cook it for one hour to an hour and a quarter according to its size. It will take a few moments longer to roast it in the oven than on the spit.

(1716). Leg Of Lamb With Puree Of Onions With Cream (Gigot D'Agneau A La Puree D'Oignons A La Creme)

Cut off the end of the shank bone of a leg of lamb; pare the leg to shape and remove the superfluous fat; roast it on the spit or else in a baking pan in a moderate oven, pouring over some melted fat, and basting it frequently; salt it over fifteen minutes before serving. Dress and trim the handle bone with a paper frill ( No.10), and serve separately a puree of onions with cream prepared as follows: Mince two pounds of white onions, plunge them into boiling, salted water and let cook for five minutes, then drain very dry, and place them in a saucepan with four ounces of butter; cook the onions colorless, season and stir in two tablespoonfuls of flour; wet with cream in such a manner as to keep the mixture consistent, then set it into a slack oven, and when the onions have finished cooking, rub them through a sieve. Pour the puree back into the saucepan, mix well, heat and serve.