Epigrammes of Lamb a la Toulouse

Saw off the breasts from two racks of lamb, remove the bone covering the gristle and put the breasts in a saucepan lined with fat pork, carrots, onions and a garnished bouquet (No. 123); cook them just long enough to be able to remove the bones easily, and when this is done drain and range on a baking sheet and set a weight on top. From each rack make five covered cutlets, pare them nicely, season and fry to a fine color, dress and detach the stock from the pan with a little clear gravy (No. 404), with a little half-glaze sauce (No. 413). Pare the breasts into half hearts and when very cold round the angles and insert a bone into each pointed end of the meat; return these to the sautoir, and pour over the stock reduced to a half-glaze. Range the cutlets and breasts alternately or else in straight rows, one of cutlets and one of breasts, or if in a round have one half breasts and the other half cutlets; garnish the center with a Toulouse garnishing (No. 766) either laid in the center or else in a croustade, or should the epigrammes be dressed in a straight row, then place it around. Serve separately the stock strained through a sieve. A cutlet may be set on top a piece of breast which will serve as a crouton, and dress them crown-shaped with the garnishing in the center.