A guide to modern cookery

of all the preparations given under saddle of veal (Nos. 1181 to 1191). 1360—SELLE D’AGNEAU DE LAIT ÉDOUARD VII. Completely bone the saddle from underneath, in suchwise as to leave the skin intact; season it inside, and place in the middle a fine foie gras, studded with truffles and _marinaded_ in Marsala. Reconstruct the saddle, and wrap it tightly in a piece of muslin; put it in a saucepan just large enough to hold it, on a litter of pieces of bacon rind, cleared of all fat and _blanched_. Moisten, enough to cover, with the braising-liquor of a cushion of veal; add thereto the Marsala used in _marinading_ the foie gras, and poach for about forty-five minutes. Before withdrawing the saddle, make sure that the foie gras is sufficiently cooked. Remove the muslin, and put the saddle in an oval _terrine à pâté_ just large enough to hold it. Strain the cooking-liquor over it, without clearing the former of grease, and set it to cool. When the saddle is quite cold, carefully clear away the grease that lies upon it, first by means of a spoon and then by means of boiling water. Serve it very cold, in the terrine as it stands. 1361—CARRÉ D’AGNEAU BEAUCAIRE Having trimmed the neck of lamb, as explained, brown it in butter; surround it with eight small, Provence half-artichokes, and cook gently in the oven. The artichokes in question have no chokes and are very tender. Meanwhile, peel, press, _concass_ and season four or five tomatoes, and fry them in butter. When they are ready, add a large pinch of chopped tarragon to them. Dish the tomatoes; set the neck upon them, and surround it with the stewed half-artichokes. 1362—CARRÉ D’AGNEAU EN COCOTTE A LA BONNE FEMME Fry a shortened and well-trimmed neck of lamb, in butter. This done, transfer it to an oval _cocotte_ with ten small onions browned in butter, and two medium-sized potatoes, cut into large dice, shaped like garlic cloves, and _blanched_. Sprinkle the whole with melted butter and cook gently in the oven. Serve the preparation as it stands,