Agneau en fricassée à is minced lamb served in a border la poulette of rice, with Poulette sauce.

Blanquette is composed of small round slices of d'agneau lamb, and of ham and tongue, in

Bechamel sauce with chopped parsley and lemon juice. It is sometimes served in a baked shape of rice, or in a croustade, or fried shape of bread.

à l'Indienne is a white curry of lamb; served with rice.

à la Viennet is small square pieces of lamb in white sauce, with layers of pieces of hard-boiled eggs of the same size, covered with a cheese sauce. Cassolettes a la are little cases filled with mince in a

Florentine savoury sauce, with a purée of vegetable piled on the top. Any mince may be used, and the puree may be of one vegetable only, or of several vegetables of different colours, such as turnip or potato, carrot or tomato, green pea or spinach, and mushroom. If whipped whites of eggs are substituted for the vegetable puree, they are called Cassolettes méringuées, Chaufroix d'agneau

à la Carlton is made with little round slices of lamb, coated with mayonnaise aspic, and served cold with strips of celery, cucumber and beetroot, in mayonnaise sauce with capers.

à la Marie, the slices are covered with a white curry sauce, and served cold with rice and stuffed olives.

Cotelettes d'agneau

à l'Angélique are lamb cutlets broiled, and served in a rich brown sauce, garnished with cucumber.

à l'aspic are cutlets from a larded and roasted neck of lamb, coated with Proven-cale sauce, and served cold with aspic.

à la Boulangere are dipped in oil and then in flour, broiled, and served with a cream sauce.

à la Châtelaine are coated with a white sauce with

Soubise sauce, and served cold with a compote of prunes or cherries, garnished with aspic.

à la Constance are sauté, and served in Bchamel sauce with cock's combs, foie gras, and mushrooms.

à la Delmonico are coated with a savoury tomato sauce, and served cold on a red aspic borde, garnished with a purée of green peas.

à la Dubois are spread in a dome shape with a thick white mushroom sauce, saute, and glazed.

à la Duchesse are coated with Duxelles sauce, breadcrumbed and fried; dressed on a high vegetable border, with macedoine vegetables in the centre, and white sauce.

à la Maltaise are fried, and served in a white sauce with wine and orange juice and shreds of orange peel.

à la Marechale are breadcrumbed with grated cheese added to the crumbs, fried, and served with orange sauce.

à la Pompadour are coated with veal forcemeat with truffles, and served in papers.

Côtelettes d'agneau

à la Princesse are coated with white mushroom sauce, breadcrumbed and fried, and served with dressed asparagus in the centre, and Bechamel sauce. For the cold entree of this name the cutlets are saute, and served in Mayonnaise sauce.

à la Robert are breadcrumbed, broiled, and glazed, and served with Robert sauce.

à la Verdi are coated with a white sauce with

Parmesan, and served with rice dressed with tomato sauce.

au Parmesan are coated with a white sauce with grated Parmesan, breadcrumbed, and fried.

aux petits légumes are breadcrumbed and fried; served with carrots and turnips cut in long shapes in the centre, and brown sauce.

en belle vue are larded with tongue, ham or truffles, and braised; set in aspic and cut out. Served cold, with Mayonnaise sauce or Jardinière garnish.

farcies aux truffes are larded, coated with a purée of truffles, breadcrumbed, and fried; served with brown sauce. A purée of artichokes, asparagus, mushrooms, or turnips may be used instead of truffles, and the name altered accordingly.

Superlative are coated with Allemande sauce with chopped mushrooms and herbs, breadcrumbed, and fried; served with white sauce, and dressed spinach in the centre.

Lamb cutlets may also be dressed in any of the ways suggested for mutton cutlets.

Côtelettes de riz à la are cutlet shapes of minced lamb,

Turque coated with rice, breadcrumbed, and fried. These little cutlets may be dressed on croûtes of fried bread, and served with brown sauce and stuffed tomatoes as Côtelettes d V Américaine. Epigrammes d'agneau

à l'ancienne are cutlets cut from a boned breast of lamb, half of them saute, and half breadcrumbed and fried; served with small round slices of lamb in the centre in white sauce with mushrooms.

à la Dauphine are coated with white sauce, breadcrumbed and fried, and are served with a puree of green peas.

à la Valenciennes are served with Valenciennes garnish.

They may be served with stewed cucumber, aux concombres, or with any other dressed vegetable. Filets d'agneau en are fillets of lamb masked with chaudfroid Mayonnaise sauce and aspic, and served on an aspic border with a vegetable Mayonnaise in the centre. Fricassée d'agneau

à la Villeroi is a white fricassee of lamb, covered with breadcrumbs and grated cheese.

à la Milanaise is dressed with macaroni. Noisettes d'agneau

à la Beatrice are little round slices from the neck or loin, dressed with slices of cucumber on croûtes of fried bread; served with brown sauce, and a garnish of potato balls, and artichoke bottoms filled with peas.

à la Connaught are coated with mint aspic, and served cold on artichoke bottoms seasoned with oil and vinegar.

Noisettes d'agneau

à la Murillo are coated with a brown sauce with chopped ham and olives, bread-crumbed and browned, and served in a white sauce with grated Parmesan. Petites croustades are little cases of bread, soaked in

à la Dresden milk, breadcrumbed and fried, and filled with minced lamb in a well-seasoned white sauce. Petites croustades are little cases of rice dressed with

à l'ltalienne tomato sauce, breadcrumbed and fried; filled with mince in white sauce, covered with whipped whites of eggs, and browned. Roulades d'agneau are thin slices of lamb, rolled, breadcrumbed and fried, and served on little skewers. Tendrons d'agneau is a braised breast of lamb cut up, aux pointes and the pieces arranged in a d'asperges crown alternately with fried slices of bread, with dressed asparagus in the centre. Timbales d la are little moulds lined with macaroni

Pompadour and filled with minced lamb or any white meat, steamed, and served with a white sauce. Timbales en aspic are little timbale moulds of mince

à la Menagére set in aspic. If made in cutlet moulds, the dish is called Chaud-froid de côtelettes d l'aspic.

Lamb's Brains as - Cervelles d'agneau

à l'Innocent are cut in thin slices and put in paper cases with white sauce, chopped parsley and lemon juice, sprinkled with breadcrumbs and browned.

en Chartreuse are dressed with white sauce in the centre of an ornamental mould of vegetables.

Lambs' Ears are stewed and served as Oreilles d'agneau

à la Marquise, on a border, with a peeled plover's egg in each ear, and white sauce with cream, cocks' combs and mushrooms in the centre.

à la Ravigote are served on a forcemeat border, with Ravigote sauce.

farcies are filled with a stuffing of veal forcemeat, breadcrumbed, and fried; served on a border with Italian sauce.

Lambs' Feet as Pieds d'agneau en marinade are soaked in marinade, dipped in batter and fried, and served with tomato sauce. farcis are stuffed, stewed, and served in

Hollandaise sauce with chopped gherkins. Casserole de riz aux are stewed and served in a casserole, pieds d'agneau or baked shape, of rice.

Lamb's Sweetbreads are dressed as Ris d'agneau

à l'aspic, set in aspic, garnished with truffle, etc., and served with salad.

à la Chinoise, larded and braised, set in little moulds of aspic ornamented with hard-boiled egg, beetroot, etc., and served cold, with rice in the centre of the dish.

à la crémière, braised, and served in white sauce with whipped cream.

à la Fermière, larded and braised, and served on broiled mushrooms set on croûtes of fried bread, with a rich gravy. la Hollandaise, braised, dressed in a crown alternately with crayfish, and served with a green Ravigote sauce with chopped herbs.

Ris d'agneau

à la jardiniere, larded,braised, and glazed,and served with a Jardinière garnish. à la Munich, larded and braised; served with rice, and cocoanut sauce. aux huîtres, dressed with oysters in a white sauce.

en bigarrure, half of them are larded and braised, and half breadcrumbedandroasted; dressed alternately, and served with tomato sauce. Casserole, or Crou- they are dressed with cocks' combs or stade, aux ris mushrooms, and Allemande sauce, d'agneau, in a baked shape of rice or case of fried bread.

They are also served aux concombres, aux petits pois, aux pointes d'asperges, etc., with dressed cucumber, peas, asparagus, or other vegetable, and in many of the ways suggested for ris de veau.

Lambs' Tongues as - Langues d'agneau

à la Dauphine are braised, cut in halves, and glazed; served on a potato border, with a dressed vegetable in the centre, and a rich gravy with wine and tomatoes.

à la Persane are braised, cut in halves, and dressed in a circle, covered with a white sauce with yolks of eggs, chopped parsley and mushrooms, sprinkled with breadcrumbs and browned; served with Béchamel sauce.