Shoulder of Lamb a la Garnier

After boning two shoulders of lamb, leaving on only the end or handle bones, stuff the insides with lamb forcemeat (No. 92); braise them the same as for a la Benton (No. 1748); then drain, skim, and reduce the stock with an equal quantity of espagnole sauce (No. 414). Dress and glaze the shoulders, then garnish around with whole chestnuts (No. 654); braised celery (No. 2721); cover the garnishing with a part of the sauce and serve what remains separately.