933. Braized Carbonnades Of Lamb

Loins of lamb are used for this and should be prepared and finished according to the directions for carbonnades of mutton (No. 865).

934. Lamb's Sweetbreads, A La Toulouse

About ten heart sweetbreads are necessary for an entree ; steep these in cold water for a couple of hours, and then scald them slightly to set them, for the purpose of being afterward larded ; they must next be placed in a deep sautapan, covered with thin layers of fat bacon or else spread with butter; moisten with sufficient strong consomme to reach nearly up to the larding ; place a buttered paper upon them, and put them to boil briskly on a stove-fire for five minutes, then set them in the oven, or cover them with a lid con-taining live embers of charcoal, and place them on a moderate stove-fire to simmer gently for a quarter of an hour, frequently basting thorn with their own liquor. When the sweetbreads are nearly done, remove the lid and the paper, put them in the oven, or pass the red-hot salamander over them to dry the larding, and then glaze them. When dished up, each sweetbread should be placed in the dish upon a base, formed of quenelle force-meat made of fowl or veal, and shaped to resemble a dariole-mould: these of course should be previously poached. Fill the centre of the entree with stewed peas, pour some Espagnole sauce round the base, and serve.

Note. - Lambs' sweetbreads prepared as the foregoing, may also be served with asparagus, Macedoine or Jardiniere of vegetables; also with Toulouse or Financiere ragouts; and indeed in every form directed for other sweetbreads.

935. Blanquette Of Lamb's Sweetbreads

Throat sweetbreads will serve for this purpose, about eight being sufficient for a dish; steep them in water, scald them, and then braize them in a small stewpan with very little moisture; they will be done in about a quarter of an hour; put them on a dish to cool, cut them into scollops, and put them into a stewpan containing some sauce a la Poulette, toss the whole together till warm, then dish up the blan-quelle in a conical form, garnish it round with a border of potato croquettes made in the form of pears and serve.

Note. - Mushrooms, truffles, cucumbers, or asparagus-peas may be added.

936. Scolloped Lamb's Sweetbreads

Braize the sweetbreads, when cold cut them into rather thin small scollops, and finish these according to the directions for scolloped calf's brains (No. 924).