FRENCH DISHES

most dry, an egg, and a pinch of salt, pepper, and a very little nutmeg. Mix all well together, and place this farce in the inside of your shoulder. Roll up and sew together with a larding-needle ; then put it in a saucepan with a sliced onion and carrot, two bay-leaves, two branches of thyme, one clove of gar- lic, three cloves, and three pepper-corns. Moisten three quarters of its height with consomme (stock, Art. i) and a claret-glass of white wine. Put it in the oven for two hours, basting it from time to time with its liquor. Drain your shoulder of mutton, reduce its liquor one half, skim off the grease, and serve it on the same dish with the mutton. You may serve with this a puree of turnips (Art. 398), puree of peas (Art. 446), or various other vegetables.

244. Epigramme of Lamb. Put a breast of spring lamb in a saucepan with enough consomme- (Art. 1) to cover it. Boil gently for an hour and a half ; place it between two dishes, with a weight on top ; when cold, cut it in the shape of chops and dip in two beaten eggs, to which you have added a little salt and pepper ; then roll them in bread- crumbs and send them to the oven in a pan, with a little melted butter on top. Put eight lamb chops in a saucepan with half an ounce of butter, a little salt and pepper ; color them on both sides. Re- move your breast of lamb from the oven, and serve together with the chops, in a circle, first a breast of lamb and then a chop, and some asparagus ends or macedoine (Art. 416) in the center.

245. Breast of Lamb, with Asparagus.

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Prepare two breasts of spring lamb as the forego- ing, serve them in a circle on a dish, with a garnish of green asparagus ends in the center; then take the green ends of about two bunches of asparagus, boil them very tender, adding a little salt ; drain them, and add them to half a pint of very hot Alle- mande sauce (Art. 81), a pinch of sugar, and nut- meg, which pour around your breasts of lamb, and serve.

246. Pig's Tongue. Prepare and cook as for calf's tongue (Art. 205), and serve with a sauce piquante (Art. 86), or sauce ravigote (Art. no), or sauce tartare (Art. 112).

247. Fillet of Pork a la Fermiere. Take five small fillets of pork, divide them in two, shapihg them alike, and put them in an earthen jar; peel and slice a carrot and an onion, put them in a fry- ing-pan with a claret-glass of white wine, a clove of garlic, two bay-leaves, two branches of thyme, two cloves, four parsley-roots, a little mace, and a pinch of pepper. Boil them for five minutes, let them be- come cold, pour over your fillets of pork, and allow them to soak twelve hours ; then drain off your fillets and put them in a saucepan with three quarters of their height of consomme- (stock, Art. 1) and three tablespoonfuls of the liquid in which your fillets were soaked. Boil on a good fire for half an hour, drain them, keep them hot, reduce the liquid one half in which they were cooked, drain it, and serve with your fillets.

9 2 FRENCH DISHES.

248. Boiled Pigs' Feet. Take eight pigs' feet, and, if raw, tie them securely in a cloth so as to pre- serve their shape, put them in a saucepan with half an ounce of salt, three cloves, three pepper-corns, three branches of thyme, three bay-leaves, a little mace, two parsley-roots, a sliced carrot, a wineglass of vinegar, and moisten liberally with water. Sim- mer gently for six hours, let them become cold in their liquor ; remove the cloths in which they were tied, dip them in beaten egg, roll them thickly in bread-crumbs, broil them, and, when a deep yellow color, serve very hot. You may serve with them a sauce piquante (Art. 86).

249. Pigs' Kidneys Sautes. Chop two shal- lots and a small onion very fine, put them in a fry- ing-pan with an ounce of butter, color them very gently, and add four pigs' kidneys cut in thin slices, a pinch of salt and pepper, and a little nutmeg ; toss them for a few minutes without stopping, and, when they are almost done, add a teaspoonful of flour, which mix well with the kidneys, a sherry-glass of white wine, a tablespoonful of chopped parsley ; mix all well together, and serve, without having allowed them to boil.

250. Sausage of Fresh Pork. Take a pound of lean pork and the same of fat pork ; chop them very fine, adding half an ounce of salt, a pinch of pepper, a little nutmeg, a pinch of sage, a shallot and a teaspoonful of parsley, both chopped fine ; mix all well together, and put this farce in the thin skin used for enveloping sausages, by means of a

funnel ; tie all together securely in several places, and broil them a fine light color, and serve. Flat sausages are prepared in the same manner.

251. Spare-Ribs, Apple Sauce. Take eight ribs of fresh pork, put them in a pan, with a pinch of salt sprinkled on top, and some melted butter ; send to the oven for an hour, or until well colored. Pare a dozen apples, put them in a saucepan with two ounces of sugar, a little nutmeg, a very little cin- namon, the juice of a lemon, and a little water. Put your apples through a sieve, and serve, when very cold, with your roast.

252. Pork Chops, Sauce Robert. Take eight pork chops, put them in a frying-pan in which you have melted an ounce of butter, sprinkle them with a little salt and pepper, a very little nutmeg, a pinch of allspice, and color them on both sides on a quick fire ; serve them on a dish with a sauce Robert (Art. 92), Italian sauce (Art. 93), sauce ravigote hot (Art. no), sauce piquante (Art. 86), or tomato sauce (Art. 90).

253. Broiled Pork Chops. Proceed as for broiled mutton chops (Art. 232), and serve with any of the above sauces.

254. Pork Chops a l'lndienne. Fry as for pork chops, sauce Robert (Art. 252), and drain off the grease. In a saucepan put half a pint of Span- ish sauce (Art. 80) and a teaspoonful of curry ; add your chops, simmer gently for about ten minutes, and serve them with the sauce around them, and boiled rice in the center.