Shoulder of Lamb, a la Dessaix

Bone two shoulders of lamb leaving on only the end or handle bones; remove all the sinews and fat, have some chopped farce (No. 68) put the whole into a mortar to pound, season, and add a handful of soaked and pressed bread-crumbs, one whole egg and a few spoonfuls of cooked fine herbs (No. 385); use this forcemeat for stuffing the shoulders, then sew them up so as to enclose the stuffing, and lay them in a narrow saucepan lined with bits of fat pork and minced roots; season, moisten the meats with a little stock (No. 194a), and when they are cooked, and of a fine color, drain them off, untie, and remove from the end bone the meat so as to be able to trim them with paper frills (No. 10). Dress on a dish, pour over some of their own stock, and reduce the remainder with as much espagnole (No. 414), until the consistency of a half-glaze sauce is obtained; garnish around with half heart-shaped croustades made of mashed potatoes, dipped in eggs, then in bread-crumbs, the surfaces smoothed nicely, and then slit them all round a quarter of an inch from the edge; and fry; when finished, drain, remove the covers, empty and refill the insides with a small vegetable macedoine (No. 680) combined with bechamel (No. 409), serving a sauce-boatful of half-glaze sauce (No. 413) at the same time.