Ballotines of Lamb Cupola Shaped

Bone two shoulders of spring lamb, remove all fat and sinews and fill them with a stuffing made with half a pound of veal, half a pound of fresh fat pork and a quarter of a pound of cooked and finely chopped ham; season with salt, pepper, nutmeg, chopped parsley and chives; mix into it some truffles, pistachios and cooked tongue, all cut into three-sixteenths of an inch dice pieces. Spread the shoulders on the table, season and put in the dressing; sew up to enclose it well, giving each a round form, then braise with very little moistening, putting them into a saucepan lined with bards of fat pork and wetting with white wine mirepoix stock (No. 419). When well done place them in oval cupola-shaped molds and let cool off under a weight; remove, wash the molds well and decorate with fanciful cuts of truffles, pistachios and tongue dipped in half-set jelly; coat the inside of the mold with a layer of white chaudfroid, return the meats as before and finish filling with jelly. Unmold when thoroughly cold and dress on long dishes on a socle of rice two inches high, the size of the cupola. Have prepared some red lambs' tongues, salted, blanched and braised for two hours in a white wine mirepoix stock (No. 419) the same as the shoulders; drain, skin and set under a weight; strain their stock over and when very cold pare them all of uniform size and oval-shaped; the size is three inches long by two wide and a quarter of an inch thick; glaze and dress around the lamb cupolas, one overlapping the other. Garnish around the dish with chopped jelly and croutons and lay some croustades filled with a macedoine of vegetables (No. 2650) mingled with a little mayonnaise (No. 606). Stick Bellevue hatelets (No. 2526) on top of each cupola.