674 | Brochette of Lamb à la Dumas.
—Take a raw leg of lamb weighing about three pounds; remove the bone and pare off the skin. Then cut into six square pieces of equal size. Put them in a vessel with two very finely chopped shallots, one teaspoonful of chopped chives, one teaspoonful of parsley, and a crushed clove of garlic. Add the juice of half a lemon, a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Let them steep for about two hours, stirring at times; then take the pieces out, run a skewer through the centre of the six pieces, interlarding them with pieces of salt pork; dip them in bread-crumbs and broil for four minutes on each side. Serve with half a pint of hot Colbert sauce (No. 190), poured on the serving-dish, and place the brochettes over, arranging them nicely.