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Entrées: Sheep

Sheep's Tongues are served as- Langues de mouton braisées-larded, braised, and served in the sauce with capers. au parmesan-braised, and served in a cheese sauce. à l'Allemande-braised, and served with a com. pote of pears and brown sauce. en ragoût-stewed. Served with Brussels sprouts, they are à la Bruxellaise; or with currant sauce, à la Bohémienne.

Cervelles de mouton en caisses are Sheep's Brains cut in small pieces, with Béchamel sauce, baked in little soufflé cases, the tops sprinkled with breadcrumbs.

Queues de mouton au riz are braised Sheep's Tails, coated with rice, breadcrumbed and fried. They are also served au Parmesan, omitting the rice, and mixing grated Parmesan with the breadcrumbs.

Sheep's Trotters, though rarely seen at a gentleman's table in England, are much more often ENTRÉES. served in France. Boiled and cut in pieces, they are dressed as- Pieds de mouton en marinade-soaked in marinade, dipped in batter and fried, and served with tomato sauce; or à la Robert, served in Robert sauce. à la poulette are served with Poulette sauce in a baked shape of rice.

LAMB.

Lamb Cutlets are dressed in most of the ways which have been suggested for mutton cutlets.

There are also- Côtelettes d'agneau Superlative-coated with Allemande sauce with chopped mushrooms and herbs, breadcrumbed and fried; served with white sauce, and dressed spinach in the centre.

Served with asparagus in the centre, they are called à la Princesse; for the cold entrée of this name the cutlets are sauté, and served in Mayonnaise sauce. à la Duchesse-coated with Duxelles sauce, bread, crumbed and fried; dressed on a high vegetable border, with vegetables in the centre, and white sauce. à la boulangère-dipped in oil and then in flour; broiled, and served with a cream sauce. à la Robert-breadcrumbed, broiled and glazed; served with Robert sauce. à l'Angélique-broiled, and served in a rich brown sauce, garnished with cucumber.

Côtelettes d'agneau à la Maltaise-fried, and served in a white sauce with wine and orange juice and shreds of orange peel. aux petits légumes - breadcrumbed and fried; served with carrots and turnips cut in long shapes in the centre, and brown sauce. au Parmesan-dipped in a white sauce with grated Parmesan, breadcrumbed and fried. à la Pompadour-coated with veal forcemeat with truffles, and served in papers. farcies aux truffes-larded, coated with a purée of truffles, breadcrumbed and fried; served with brown sauce. A purée of artichokes, asparagus, mushrooms, or turnips, may be used instead of truffles, and the name altered accordingly. en belle vue-larded with tongue, ham, or truffles, and braised; set in aspic and cut out. Served cold, with Mayonnaise sauce or Jardinière garnish. à l'aspic. Cutlets from a larded and roasted neck of lamb, coated with Provençale sauce, and served cold with aspic. à la Châtelaine-coated with a white sauce with Soubise sauce, and served cold with a compote of prunes or cherries, garnished with aspic.

Epigrammes d'agneau à l'ancienne are cutlets cut from a boned breast of lamb, half of them sauté, and half breadcrumbed and fried; served with small round slices of lamb in the centre with mushrooms and white sauce.

ENTRÉES.

Epigrammes d'agneau à la Dauphine are coated with white sauce before being breadcrumbed, and are served with a purée of green peas.

They are also served aux concombres, with dressed cucumber, or with any other vegetable garnish.

Tendrons d'agneau aux pointes d'asperges is a braised breast of lamb cut up and arranged in a crown alternately with fried slices of bread, with dressed asparagus in the centre.

Noisettes d'agneau à la Beatrice are little slices from the neck or loin, dressed with slices of cucumber on croûtes of fried bread. Served with brown sauce, and a garnish of potato balls, and artichoke bottoms filled with peas.

Filets d'agneau en belle vue are fillets ef lamb masked with Mayonnaise sauce, and served on an aspic border with a vegetable Mayonnaise in the centre.

Fricassée d'agneau à la Villeroi is a white fricassée of lamb, covered with breadcrumbs and grated cheese; à la Milanaise, it is dressed with macaroni.

Roulades d'agneau are thin slices of lamb, rolled, breadcrumbed and fried, and served on little skewers.

Blanquette d'agneau. Small round slices of lamb and of ham or tongue, with white sauce, parsley, etc.

It is sometimes served in a baked shape of rice, or in a croustade, or fried shape of bread.

Blanquette d'agneau à l'Indienne is a white curry of lamb; served with rice.

Blanquette d'agneau à la Viennet. Small square pieces of lamb in white sauce, with layers of pieces of hard-boiled eggs of the same size, covered with a cheese sauce.

Timbales à la Pompadour are little moulds lined with macaroni and filled with minced lamb or any white meat, steamed, and served with a white sauce.

Timbales en aspic à la Ménagère are little timbale moulds of mince, set in aspic. If made in cutlet moulds, the dish is called Chaudfroid de côtelettes à l'aspic.

Petites croustades à l'Italienne are little cases of rice dressed with tomato sauce, breadcrumbed and fried; filled with mince in white sauce, covered with whipped whites of eggs, and browned.

Minced lamb may also be made into cutlet shapes, coated with rice, breadcrumbed and fried, and served as Côtelettes de riz à la Turque; or the little cutlets may be dressed on croûtes of fried bread, and served with brown sauce and stuffed tomatoes as Côtelettes à l'Américaine.