Epigrammes of Lamb, Ancient Style

Braise two breasts of lamb (No. 1694); drain and take out the bones reserving them to use later for imitating handles; let the meat get cold under a weight to reduce to half an inch, then pare nicely by suppressing the skin and cutting them up into half heart-shapes, season with salt and pepper and cover over entirely with Duxelle sauce (No. 461). When cold bread-crumb them in eggs. Scrape the reserve bones, sharpen one end and insert one in each half heart. For eight pieces of breast have eight covered cutlets, pare them nicely, season and broil or fry, then glaze them over with a brush. Brown the breasts in a sautoir with very hot clarified butter, when done drain and decorate the handles with frills (No. 10), also those of the cutlets and dress them in a circle, intercalating the breasts with the cutlets. Reduce some white wine veloute (No. 415) with mushroom broth and add to it a garnishing of quenelles and mushrooms; range this garnishing in the middle of the circle and decorate around with small glazed lamb's sweebreads.