Hind Saddle of Lamb a la Sanford

Prepare and cook the meat the same as for Florentine (No. 1740), but instead of artichoke bottoms have a garnishing of croustades made of puff paste parings (No. 146) and filled with a Sanford apple sauce (No. 588) pushed in through a pocket, lay on top of each a paste cover made by having three thin flats of paste of different dimensions the smallest one on top, serve separately some rich gravy (No. 404).