Noisettes of Veal and Lambs' Fries Garnishing

Noisettes of Veal, are found in the shoulder of either veal or lamb; soak and blanch them, then cook them in a saucepan lined with bardes of fat pork and some good mirepoix stock (No. 419), let them get cold in this, and then pare them by removing all the fat parts; mix them in with a fleurette sauce.

Feurette Sauce is made with bechamel (No. 409) reduced with cream, into which mix finely cut up chives and finished at the last moment with a piece of fresh butter.

For the Lamb's Fries Garnishing.—Split them in two lengthwise, take them out of their skin season each piece with salt and pepper, and roll them in flour, and afterward dip them in beaten eggs and bread-crumbs, and fry them a fine color. Garnish with the veal noisettes the sides of a remove, and at the ends set the lamb's fries.