Blanquette of Leg of Lamb

Take some cold leg of lamb, suppress from it all the fat and sinews, remove the skin and cut the meat into quarter-inch thick slices; pare them rounded and range the pieces in a sautoir, add to it some veloute sauce (No. 415) finished with a little mushroom liquor-enough to cover the meat-stir in salt, mignonette and leave the stew on the fire for a few moments before serving, but it must not be allowed to boil. Dress the blanquette either in a circle or a straight row, and thicken the sauce with four egg-yolks diluted in a little milk, fresh butter, vinegar or lemon juice; strain the sauce through a tammy and add to it some minced mushrooms, heat without boiling, pour it over the meat and garnish around with bread croutons fried in butter.