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Removes or Releves: Quartier

The Fore-quarter as- Quartier d'agneau à la broche is roasted. à l'hôtelière roasted, and served in a sauce of Maître d'hôtel butter with cream.

Quartier d'agneau farci-a stuffing put between the neck and shoulder, roasted and served with brown sauce.

Côtes d'agneau à la Chancelière is a roast forequarter, the shoulder cut out, and the meat of it minced with ham, truffles, etc., mixed with white sauce, and put into the space the shoulder was cut from; breadcrumbed, browned, and served with white sauce.

Selle d'agneau rôtie is a roast saddle of lamb. It is served à l'Indienne with Indian sauce and Indian pickles; and à la bonne fermière-with lamb's fry, breadcrumbed and fried, and mint sauce. braisée à l'Allemande - boned, stuffed and braised; served with Allemande sauce and any vegetable garnish. à la Villeroi is dressed in the same way, covered with Allemande sauce, and sprinkled with breadcrumbs and grated Parmesan. à la Ménagère is dressed like saddle of mutton à la Polonaise, with a white instead of a brown sauce, and the meat cut in small square slices.