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Epigrammes of Lamb

(A famous French entree.) Pare, season, and fry 4 lamb chops. Dip each in crumbs and broil. Take a breast of lamb, cooked in broth, remove the bones and cut it into 8 pieces. Dip each into cold Bechamel or stock made of chicken, then in crumbs and fry brown. Arrange these two alternately, chops and cutlets, overlapping, in a circle, and fill the centre with green peas, string beans, and asparagus tips, cooked, a cupful of each, and pour around a good sauce made of milk or stock, herbs, etc., as convenient.

FRICANDEAU OF VEAL (invented by the cook of Leo X., Jean Careme.) Take 3 pounds of the fillet of veal, 4 inches thick, and cut it round or oval, to fit a baking dish or casserole. Lard it closely with strips of bacon; add to this 2 carrots, 2 onions, 2 turnips, and 1 ounce of ham, sliced, parsley, a clove, the trimmings of the veal, salt, pepper, and 1/2 pint of consomme. Lay the fillet on top of this, and, covering it closely, bake until tender. Baste it often. A short time before serving, strain the gravy, thicken it with flour, and serve in the same dish, with spinach, or tomatoes, stuffed or fried potatoes.