SADDLE OF LAMB, A LA DAUPHINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 150 min Total: 150 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
Saddle of Lamb
Forcemeat
Forcemeat additions
Braising Garnish
Braising Liquid
Coating
Garnish and Sauce
Instructions (17)
  1. Select a moderate-sized saddle of lamb, bone it, and having laid it on the table, season the inside with pepper and salt, and line it with some quenelle-forcemeat of veal or fowl, about an inch in thickness, placing on the forcemeat some fillets of tongue and truffles.
  2. Fold the skirts of the saddle over so as to enclose the force-meat, &c., thereby giving it a plump appearance.
  3. Secure its shape by binding it in a napkin on which butter has been spread.
  4. Roll the saddle of mutton tightly in the buttered napkin, and tie the ends with twine.
  5. Place the saddle as prepared on the strainer of an oval braizing-pan.
  6. Cover it with the bones and trimmings.
  7. Garnish with carrot, onion, celery, garnished faggot of parsley, four cloves, and two blades of mace.
  8. Moisten with sufficient good stock to cover the lamb, and set it to braize gently on a moderate fire for about two hours and a half.
  9. When the lamb is done, place it on an earthen dish, untie the ends of the napkin, and fold the saddle up tightly, and smooth it again.
  10. Fasten the ends as before, and put it in press between two dishes until it is nearly cold.
  11. Take the lamb out of the press, trim it neatly, and cover it over with a coating of well-seasoned reduced Allemande sauce, which must be allowed to set.
  12. Afterwards, egg it over, and then cover with very fine bread-crumbs mixed with one-fourth part of grated Parmesan cheese.
  13. Sprinkle some drops of melted fresh butter with a paste-brush over the whole.
  14. Put it on a baking sheet in the oven to acquire a light-brown or fawn color.
  15. Dish up the saddle of lamb.
  16. Garnish it round with some borders of cold rabbits à la Pompadour (No. 1010).
  17. Sauce round and under the lamb with some white Italian sauce (No. 13), and send to table.
Original Text
SADDLE OF LAMB, A LA DAUPHINE. SELECT a moderate-sized saddle of lamb, bone it, and having laid it on the table, season the inside with pepper and salt, and line it with some quenelle-forcemeat of veal or fowl, about an inch in thickness, placing on the forcemeat some fillets of tongue and truffles; after which, fold the skirts of the saddle over so as to enclose the force-meat, &c., thereby giving it a plump appearance; and in order to secure its shape, bind it in a napkin on which butter has been spread: when the saddle of mutton is rolled up tightly in it, tie the ends with twine. Then place the saddle as prepared on the strainer of an oval braizing-pan; cover it with the bones and trimmings; garnish with carrot, onion, celery, garnished faggot of parsley, four cloves, and two blades of mace; moisten with sufficient good stock to cover the lamb, and set it to braize gently on a moderate fire for about two hours and a half. When the lamb is done, place it on an earthen dish, untie the ends of the napkin, and fold the saddle up tightly, and smooth it again: fasten the ends as before, and put it in press between two dishes until it is nearly cold. Then, take the lamb out of the press, trim it neatly, and cover it over with a coating of well-seasoned reduced Allemande sauce, which must be allowed to set, afterwards being egged over, and then be covered with very fine bread-crumbs mixed with one-fourth part of grated Parmesan cheese; sprinkle some drops of melted fresh butter with a paste-brush over the whole, and put it on a baking sheet in the oven to acquire a light-brown or fawn color. The saddle of lamb being ready, dish it up, garnish it round with some borders of cold rabbits à la Pompadour (No. 1010); sauce round and under the lamb with some white Italian sauce (No. 13), and send to table.
Notes
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