Baron of Yearling Lamb a la de Rivas

Cut a baron from the hind part of the lamb from the first rib to the loin bone (Fig 340). Roast it on the spit or in the oven, and when done trim and dress on a dish; glaze with meat glaze (No. 402) and garnish around with twelve stuffed tomatoes (No. 2842) and twelve stuffed mushrooms (No. 692) and outside of these set small bouchees filled with cream spinach (No. 2820), place on top a ball of potato croquette (No. 2782) one inch in diameter. An aromatic tomato sauce (No. 549) to be served apart.