Baron of Lamb, a la Maitre d'Hotel

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Prepare the baron of lamb as previously directed.
  2. Dish it up and pour round it a rich Maitre d'Hotel sauce (No. 43).
  3. Garnish it round with alternate groups of small buds of cauliflowers, and fried olive-shaped potatoes.
  4. Glaze the lamb well, and send to table.
Original Text
BARON OF LAMB, A LA MAITRE D'HOTEL. PREPARE the baron of lamb as previously directed, dish it up and pour round it a rich Maitre d'Hotel sauce (No. 43); garnish it round with alternate groups of small buds of cauliflowers, and fried olive-shaped potatoes; glaze the lamb well, and send to table.
Notes
—