A guide to modern cookery

cut to the shape of a heart of the same size as the cutlets. The cutlets and the pieces of breast must be treated _à l’anglaise_, and _sautéd_ or grilled according to circumstance. Epigrams should be dished in a circle, the cutlets and the pieces being alternated. They are usually garnished with braised chicory, or _macédoines_ of early-season vegetables. 1379—RIS D’AGNEAU Lamb sweetbreads are, according to circumstances, either used as the principal constituent of various preparations, or they answer the purpose of a garnish. Due allowance having been made for their particular size, they may be treated after the same manner as veal sweetbreads; that is to say, once they have been cleared of blood, they are _blanched_ and braised according to the nature of the selected mode of preparation. If they are to form part of a large garnish, cohered by means of a brown sauce, they are braised brown and glazed. If they stand as an adjunct to poached fowl, they may be either studded or left plain, and braised white. Apart from their two uses as principal and garnishing constituents, the undermentioned methods of preparation, explained in the various preceding series, may be applied to them; viz.:— _Attereaux_, _Brochettes_, _Croustades_, _Pâté chaud_, _Vol au vent_, &c. 1380—SAUTÉ D’AGNEAU PRINTANIER Prepare the following garnish:—Twenty new carrots, cut to the shape of large olives, cooked in consommé and glazed; twenty pieces of turnip, similarly treated; fifteen small, new onions, cooked in butter; twenty very small new potatoes, cooked in butter (or _à l’anglaise_ if desired); three tablespoonfuls of peas; the same quantity of French beans cut into lozenge-form, and an equal quantity of small flageolet beans. The three last vegetables should be cooked _à l’anglaise_, and kept rather firm. Cut two lbs. of shoulder and breast of lamb into pieces weighing two oz., and completely cook them in butter without any moistening. This done, transfer them to a dish. Swill the saucepan with three tablespoonfuls of water; add five tablespoonfuls of pale meat glaze; heat without boiling, and finish with two and one-half oz. of butter. Put the pieces