SADDLE OF LAMB, A LA MILANAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
For the Saddle of Lamb
For the Macaroni
For Garnish
Instructions (12)
  1. Prepare and braize a saddle of lamb, as previously directed.
  2. When glazed, dish it up, and garnish it round with macaroni.
  3. Boil one pound of Naples macaroni in two quarts of boiling water, a pat of butter, a little salt and mignonette pepper.
  4. When done, drain it on a sieve, and afterwards on a clean napkin.
  5. Cut the macaroni into pieces two inches long.
  6. Put the macaroni into a stewpan with two pats of butter, six ounces of grated Parmesan cheese, a small piece of glaze, a ragout-spoonful of good white sauce, mignonette pepper and a little salt.
  7. Toss the whole well together over a stove-fire until quite hot.
  8. Use the macaroni to place round the remove.
  9. Also use some truffles, and tongue cut into small circular scallops.
  10. These are to be warmed in alternate groups with the macaroni.
  11. Glaze the saddle of lamb before serving.
  12. Send to table with it a sauceboat containing some of the clarified and reduced broth, in which the lamb has been braized, to be handed round with the remove.
Original Text
SADDLE OF LAMB, A LA MILANAISE. PREPARE and braize a saddle of lamb, as previously directed; when glazed, dish it up, and garnish it round with macaroni prepared as follows:— Boil one pound of Naples macaroni in two quarts of boiling water, a pat of butter, a little salt and mignonette pepper; when done, drain it on a sieve, and afterwards on a clean napkin, cut it into pieces two inches long, and put this into a stewpan with two pats of butter, six ounces of grated Parmesan cheese, a small piece of glaze, a ragout-spoonful of good white sauce, mignonette pepper and a little salt; toss the whole well together over a stove-fire until quite hot, and then use it to place round the remove; also some truffles, and tongue cut it into small circular scallops; these are to be warmed in alternate groups with the macaroni; glaze the saddle of lamb before serving, and send to table with it a sauceboat containing some of the clarified and reduced broth, in which the lamb has been braized, to be handed round with the remove.
Notes
—