Carbonade of Lamb a la Rambuteau

Bone entirely, or else remove the aitchbone only, from a loin of lamb; suppress all the fat and sinews, also the skin that covers the sirloin and lard with medium-sized larding pork (No. 3, Fig. 52) and season with salt, pepper and fine herbs; roll the flap over and tie. Line a saucepan with bardes of fat pork, lay the carbonade on top and moisten to its height with mirepoix stock (No. 419); and white wine boil, then simmer in the oven for two and a half to three hours; glaze, untie, dress on a long dish and garnish around with small glazed onions, mushroom heads and potato balls. Strain the stock, free it of fat and reduce it with as much veloute (No. 415), thicken with raw egg-yolks, fresh butter and lemon juice; strain it once more through a tammy, and use part of it to cover the garnishings, sending the remainder to the table separately.