A guide to modern cookery

cooking of both by stewing. This done, transfer the neck to a dish and keep it hot. Add one-quarter pint of boiling Béchamel sauce to the onions, and rub them quickly through tammy or a fine sieve. Heat this Soubise; finish it with one and one-half oz. of butter, and pour it over the neck. Border the dish with a thread of rather light meat glaze, and serve. 1368—CARRÉ D’AGNEAU A LA TOSCANE Shorten the neck of lamb; suppress the cartilaginous portions and stiffen it in butter. Garnish the bottom of an oval earthenware dish, of the same size as the neck, with a layer of Anna potatoes (No. 2203). Set the neck on this layer, and cover it over with a second layer of the same potato preparation. Sprinkle with grated Parmesan; cook in the oven as for Anna potatoes, and take care that the bottom be so well set as to prevent any of the juices of the joint from exuding and depositing on it. Serve the dish as it stands. 1369—LEG AND SHOULDER OF LAMB All the recipes given under Haunch and Double (pair of legs), may be applied to the legs and shoulders of house lamb. The shoulders are often grilled, the operation being effected over a moderate fire after the joints have been incised lattice-fashion, and the same applies to the breast. The “à la Boulangère” treatment (No. 1307) admirably suits the legs and shoulders of house lamb. 1370—CUTLETS According to custom, lamb cutlets are usually served like “Noisettes,” _i.e._, two are allowed for each person. As a rule, when they are to be grilled, they are previously dipped in melted butter and sprinkled with fine bread-crumbs. When they are to be _sautéd_ they are treated _à l’anglaise_ (egg and bread-crumbs) except when, subject to their mode of preparation, they have to be served plain or stuffed. 1371—CÔTELETTES D’AGNEAU DE LAIT A LA BULOZ Prepare:—(1) a rizotto (No. 2238) with truffles, in proportion to the number of cutlets; (2) some very reduced Béchamel sauce, combined with one-half oz. of grated Parmesan per one-fifth pint of