Important: Safety Warning
This recipe calls for animal brains or related nervous-system tissue. Cattle brain and spinal tissue can transmit bovine spongiform encephalopathy (BSE), the cause of variant Creutzfeldt-Jakob disease in humans, which is fatal and has no treatment.
This information has been left in for historical purposes but should not be acted upon.
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Entrées: Lambs
Lambs' Feet are dressed en marinade and à la poulette, in the same manner as sheep's feet.
As- Pieds d'agneau farcis, they are stuffed; served in Hollandaise sauce with chopped gherkins.
Casserole de riz aux pieds d'agneau-stewed and served in a casserole, or baked shape, of rice.
Lambs' tails are dressed in the same way.
Queues d'agneau à la crémière are Lambs' Tails ENTRÉES. braised and served in white sauce with whipped cream, etc.
Cervelles d'agneau à l'innocent are Lambs' Brains cut in thin slices and put in paper cases with white sauce, chopped parsley, etc., sprinkled with breadcrumbs and browned.
Lambs' Ears are stewed and served as- Oreilles d'agneau farcies, filled with a stuffing of veal forcemeat, etc., breadcrumbed and fried; served on a border, with Italian sauce. à la Ravigote are served on a forcemeat border, with Ravigote sauce. à la Marquise are served on a border with a peeled plover's egg in each ear. White sauce with cream, cocks' combs, mushrooms, etc., in the centre.
Langues d'agneau à la Persane are stewed Lambs' Tongues, cut in halves and dressed in a circle, covered with a white sauce with wine, mushrooms, etc., sprinkled with breadcrumbs and baked; served with white sauce.