Lambs' Tails a la Conti

Parboil twelve yearling lambs' tails cut from the saddle at the beginning of the tail. Cover the bottom of a sautoir (Fig. 130) with fragments of fat pork, minced carrots and onions and a garnished bouquet (NO. 123); put in the tails and moisten to their entire height with broth (No. 194a), then let them cook slowly in the oven. When done, drain them on a baking sheet, be-sprinkle with salt and set a weight on top, strain the stock, remove the fat and reduce it to half; when the tails are cold, pare them by cutting off the ends so that they remain only three and a half inches long, dip in melted butter, then in bread-crumbs and broil on a slow fire, dress on a dish in a circle, glaze well and fill the inside space with a thick lentil puree (No. 719). A thick half-glaze sauce (No. 413) accompanies these tails having it served separately.