Leg of Mutton a la Milanaise—Kernel

Remove the kernels from four legs of mutton, the same as the kernel of veal; free the top from fat and sinews and lard it with lardons (No. 3, Fig. 52); line a braziere with slices of fat pork, set the kernels on top and wet with one pint of mirepoix (No. 419); reduce the liquid to a mere nothing, then remoisten to three-quarters of their heighth adding two gills of brandy. Cook it in the oven until done, being careful to baste frequently; prepare a rice socle, lay the kernel on top, glaze and garnish around with small macaroni timbales Milanaise (No. 2988). Serve the stock reduced with espagnole sauce (No. 414) separately.