SADDLE OF LAMB, A LA MACEDOINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
saddle of lamb
for braizing
Macédoine of vegetables
garnish
Instructions (5)
  1. Bone, stuff, and braize a saddle of lamb, as for à la Godard (No. 619).
  2. Warm and glaze it, also, in the same manner.
  3. Dish it up, garnish it round with a rich and well-prepared Macédoine of vegetables tossed in some Allemande sauce.
  4. Surround the remove with a border of artichoke-bottoms, or small turnips cut in the shape of cups (boiled in white broth with a lump of sugar and a little salt) and filled, half with green-peas, and the remainder with very small turned or scooped carrots, nicely glazed.
  5. Glaze the remove, and send to table.
Original Text
SADDLE OF LAMB, A LA MACEDOINE. BONE, stuff, and braize a saddle of lamb, as for à la Godard (No. 619), warm and glaze it, also, in the same manner; dish it up, garnish it round with a rich and well-prepared Macédoine of vegetables tossed in some Allemande sauce; surround the remove with a border of arti-choke-bottoms, or small turnips cut in the shape of cups (boiled in white broth with a lump of sugar and a little salt) and filled, half with green-peas, and the remainder with very small turned or scooped carrots, nicely glazed; glaze the remove, and send to table.
Notes
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