985.—NOISETTES OF LAMB. (Fr.—Noisettes d'Agneau à la Union.)
Ingredients.—1 loin of lamb, 8 artichoke bottoms, 2 dozen fresh button mushrooms, 2½ ozs. of butter, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful each of finely-chopped chive, chervil and tarragon, the juice of ½ a lemon, 1 tablespoonful of warm meat glaze or 1 teaspoonful of meat extract, ¼ of a pint of stock, ¼ of a pint of demi-glace sauce (see Sauces), salt and pepper.
Method.—Remove the fillet from the loin, and divide it into 8 slices, which, when properly cut, are round and entirely free from fat. Prepare the mushrooms, chop them finely, and fry them lightly in 1 oz. of butter. Warm the artickoke bottoms in the stock; to the mushroom purée add the lemon-juice, herbs, glaze, or meat juice, season to taste, mix well together over the fire, then fill the artichokes with the preparation, and keep them warm. Heat the remainder of the butter in a sauté-pan, and fry the noisettes quickly until lightly browned. Arrange in 2 rows on a hot dish, place an artichoke bottom on the top of each, pour the demi-glace sauce round, and serve.
Time.—About ½ an hour. Average Cost, 1s. to 1s. 2d. per lb. Sufficient for 6 or 7 persons.
986.—RAGOÛT OF LAMB WITH SORREL. (Fr.—Ragout d'Agneau à l'Oseille')
Ingredients.—2 or 3 lb. of neck or breast of lamb, ½ a pint of boiling stock, 2 ozs. of butter, 1 oz. of flour, 1 onion, 1 small carrot, 1 strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), the yolks of 2 eggs, 1 tablespoonful of cream, ¼ of a pint of sorrel purée, or, if more convenient, ¼ of a pint of spinach purée mixed with the juice of ½ a lemon, salt and pepper.
Method.—Trim the meat, and blanch it by putting it into cold water, bringing it slowly to the boil, and then immersing it for a few minutes in seasoned salt water. Drain, dry well, and cut into 2-inch squares. Heat the butter in a stewpan, and fry the sliced vegetables for 15 minutes, but do not let them brown. Now sprinkle in the flour, stir and cook for 3 or 4 minutes, then add the boiling stock, herbs, ¼ of a teaspoonful of salt, ½ the quantity of pepper, and stir until smooth. Lay the pieces of meat in the sauce, put on the lid, which should fit closely, and simmer very gently for about 1½ hours. Meanwhile cook the sorrel or spinach (see Vegetables), rub it through a fine sieve, and season to taste. When the meat is ready, pile it in the centre of a hot dish. Strain the sauce into another stewpan, and add the sorrel purée, when nearly boiling put in the yolks of 2 eggs and cream, previously mixed together, and stir until the sauce thickens. Season to taste, pour over the meat, and serve.
