The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
VIII

Lamb

110 recipes

  1. 1661Baron of Yearling Lamb a la de Rivas
  2. 1662Breasts of Lamb, Baked
  3. 1663Breasts of Lamb, Chopped Sauce
  4. 1664Breast of Lamb with Turnips
  5. 1665Breast of Lamb with Veloute Tomato Sauce-Stuffed
  6. 1666Carbonade of Lamb a la Jardiniere
  7. 1667Carbonade of Lamb a la Rambuteau
  8. 1668Lamb's Crows, Ravigote Sauce
  9. 1669Lamb Cutlets, Plain—Yearling
  10. 1670Lamb Cutlets a la Bussy
  11. 1671Lamb Cutlets a la Catalane
  12. 1672Lamb Cutlets a la Charleroi
  13. 1673Lamb Cutlets a la Clemence
  14. 1674Lamb Cutlets a la Durand
  15. 1675Lamb Cutlets a la Gavardi
  16. 1676Lamb Cutlets, Giralda
  17. 1677Lamb Cutlets, Leverrier
  18. 1678Lamb Cutlets a la Maintenon
  19. 1679Lamb Cutlets a la Maison d'Or
  20. 1680Lamb Cutlets a la Minute, with Mushrooms, Sauted
  21. 1681Lamb Cutlets, Murillo
  22. 1682Lamb Cutlets a la Nubian
  23. 1683Lamb Cutlets a la Perigueux
  24. 1684Lamb Cutlets a la Pompadour
  25. 1685Lamb Cutlets a la Robinson Cotelettes d'Agneau a la Robinson)
  26. 1686Lamb Cutlets a la Signora
  27. 1687Lamb Cutlets a la Talma
  28. 1688Lamb Cutlets a la Turenne
  29. 1689Lamb Cutlets a la Victor Hugo
  30. 1690Lamb Cutlets Breaded, Sauted and Broiled
  31. 1691Lamb Cutlets in Crepinette
  32. 1692Lamb Cutlets in Papers
  33. 1693Lamb Cutlets with String Beans
  34. 1694Epigrammes of Lamb a la Toulouse
  35. 1695Epigrammes of Lamb, Ancient Style
  36. 1696Lamb Fries, Cream Horseradish or Tomato Sauce
  37. 1697Lamb Haslets Marinated
  38. 1698Lamb Head, Genoise or Vinaigrette Sauce
  39. 1699Lamb Kidneys a la Lully
  40. 1700Brochettes of Lamb Kidneys
  41. 1701Lamb Kidneys, Flemish Style
  42. 1702Lamb Kidneys, Glazed
  43. 1703Lamb Kidneys on Skewers
  44. 1704Stewed Lamb Kidneys with Madeira and with Mushrooms
  45. 1705Leg of Lamb a la Bercy
  46. 1706Leg of Lamb a la Britannia, or Green Sauce or Caper Sauce
  47. 1707Leg of Lamb a la Fearing, Kernel
  48. 1708Leg of Lamb, a la Guyane
  49. 1709Leg of Lamb, King's Pilau
  50. 1710Slices of Leg of Lamb a la Dordogne
  51. 1711Slices of Leg of Lamb a la Previllot
  52. 1712Blanquette of Leg of Lamb
  53. 1713Lamb or Mutton Steak Plain, Maitre d'Hotel
  54. 1714Leg of Lamb with Carrots
  55. 1715Leg of Yearling Lamb with Gravy Roasted
  56. 1716Leg of Lamb with Puree of Onions with Cream
  57. 1717Loin of Yearling Lamb, German Style
  58. 1718Loin of Lamb with Sauted Tomatoes
  59. 1719Minced Lamb a la Rivera
  60. 1720Minion Fillets of Lamb a la Benoist
  61. 1721Minion Fillets of Lamb a la Landgrave
  62. 1722Minion Fillets of Lamb a la Lefort
  63. 1723Minion Fillets of Lamb As Venison
  64. 1724Minion Fillets of Lamb Cream Sauce
  65. 1725Minion Fillets of Lamb in Surprise
  66. 1726Minion Fillets of Lamb Printaniere
  67. 1727Minion Fillets of Lamb with Shallot Sauce and Marrow, Roasted and Larded
  68. 1728Minion Fillets of Lamb with Truffles-Sauted
  69. 1729Neck of Lamb with Cabbage
  70. 1730Noisettes of Shoulder of Lamb, Epicurean
  71. 1731Fore Quarter of Lamb with Stuffed Tomatoes—on the Spit
  72. 1732Hind Quarter of Lamb with Mint Sauce or Colbert Sauce
  73. 1733Rack of Lamb, Castillane Sauce—Broiled
  74. 1734Rack of Lamb with Artichokes—Sauted
  75. 1735Rack of Lamb with Puree of Split Peas-Larded and Roasted
  76. 1736Double or Saddle of Lamb with the Legs and Potato Croquettes
  77. 1737Fore Saddle of Lamb with Chestnuts
  78. 1738Hind Saddle of Lamb, a la Brighton
  79. 1739Hind Saddle of Lamb a la Chanceliere
  80. 1740Hind Saddle of Lamb a la Florentine
  81. 1741Hind Saddle of Lamb a la Paganini
  82. 1742Hind Saddle of Lamb a la Sanford
  83. 1743Hind Saddle of Lamb, American Style
  84. 1744Hind Saddle of Lamb, French Style
  85. 1745Hind Saddle of Lamb with Mashed Turnips—Braised
  86. 1746Hind Saddle of Lamb with Gravy—Roasted
  87. 1747Slices of Saddle of Lamb with Puree of Beans
  88. 1748Shoulder of Lamb a la Benton
  89. 1749Shoulder of Lamb, a la Dessaix
  90. 1750Shoulder of Lamb a la Garnier
  91. 1751Shoulder of Lamb with Cucumbers
  92. 1752Shoulder of Lamb with Glazed Vegetables—Stuffed
  93. 1753Shoulders of Lamb with Puree of Celery—Stuffed
  94. 1754Stewed Lamb, Duglere
  95. 1755Stewed Lamb, Navarin
  96. 1756Stewed Lamb, Parisian Style
  97. 1757Stewed Lamb, Peruvian Style
  98. 1758Stewed Lamb, Irish Style
  99. 1759Stewed Lamb with Turnips
  100. 1760Lamb Sweetbreads a la Financiere
  101. 1761Lamb Sweetbreads a la Joinville
  102. 1762Lamb Sweetbreads a la Sevigne
  103. 1763Lambs' Tails a la Conti
  104. 1764Tendrons or Gristle of Lamb with Robert Sauce—Broiled
  105. 1765Lambs' Tongues with Olives
  106. 1766Lambs' Trotters a la Bordelaise and a la Bordelaise Wenberg
  107. 1767Lambs' Trotters a la Chantilly
  108. 1768Lambs' Trotters a la Poulette and a la Didier
  109. 1769Lambs' Trotters with Tarragon Gravy—Stuffed and Broiled
  110. 1770Whole Lamb a la Theodora—Hot and Cold
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