SADDLE OF LAMB, A LA GODARD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the saddle of lamb
For the ragout à la Godard
For decoration
Instructions (11)
  1. Bone, stuff, and braize a saddle of lamb, according to the preceding directions.
  2. When done, put it in press between two dishes till cold.
  3. Take it out of the napkin, trim it neatly without removing any of the fat, or diminishing its size.
  4. Put it into a deep baking sheet with the clarified and reduced braising broth.
  5. Put a buttered oval piece of white paper on the top.
  6. Half an hour before dinner, put it in the oven to be warmed and glazed of a fine light colour.
  7. Dish it up, and pour round it a rich ragout à la Godard.
  8. The ragout is composed of cocks'-combs and kernels, button-mushrooms, small sweetbreads cut into scallops, and truffles.
  9. Toss the ragout ingredients in some good Allemande sauce.
  10. Put a border of large quenelles decorated with truffles, and some larded lamb's' sweetbreads, placed alternately round the remove.
  11. Send to table.
Original Text
SADDLE OF LAMB, A LA GODARD. BONE, stuff, and braize a saddle of lamb, according to the preceding directions; when done, put it in press between two dishes till cold. It should then be taken out of the napkin, trimmed neatly without removing any of the fat, or diminishing its size, and put into a deep baking sheet with the broth in which it has been braized previously clarified, and afterwards reduced to half glaze for the purpose; put a buttered oval piece of white paper on the top, and half an hour before dinner, put it in the oven to be warmed and glazed of a fine light colour. Then dish it up, and pour round it a rich ragout à la Godard—composed of cocks'-combs and kernels, button-mushrooms, small sweetbreads cut into scallops, and truffles—the whole to be tossed in some good Allemande sauce. Put a border of large quenelles decorated with truffles, and some larded lamb's' sweetbreads—placed alter-nately round the remove, and send to table.
Notes
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