694. Shoulder of Lamb, Purée Normande.
—Proceed exactly the same as for No. 693, only substituting one pint of hot Normande (No. 175) for the other garnishing.
695. Shoulder of Lamb, with Stuffed Tomatoes.
—The same as for No. 693, placing six stuffed tomatoes (No. 1023) around the dish before serving.
696. Shoulder of Lamb, Jardinière.
—Proceed as directed in No. 693, only serving with one pint of hot Jardinière (No. 1033).
697. Shoulder of Lamb, Stuffed à la Macédoine.
—Prepare a shoulder the same as for No. 693, but before tying it, fill the interior with American forcemeat (No. 229); let cook the same, and serve with one pint of hot Macédoine (No. 1032).