LAMB.
1473 | Lamb Chops à la E. F. Shepard.
—Have six fine, nicely pared French lamb chops; place on a dish, mix a tablespoonful of salt with a teaspoonful of white pepper and with it equally season the chops all around and leave on the dish.
Take two ounces of raw, lean lamb; place it in the mortar. Season with a teaspoonful of salt and the third of a saltspoonful of cayenne pepper; thoroughly pound it, add the whites of two eggs, thoroughly mix together, then add very gradually one gill of sweet cream, continually mixing while adding it, pass it through a fine sieve into a bowl. Cut into small dice-shaped pieces, one ounce of cooked smoked beef tongue, and two mushrooms cut the same way; place these in a sautoire on the hot range, with a teaspoonful of Madeira wine, and reduce until almost dry, and then place in the bowl with the force, mix all well together, and lay it aside for further action.
Thoroughly heat two tablespoonfuls of clarified butter in a sautoire, place the six chops in it and cook for two minutes, but one side only; then dress on a dish, the cooked side up, and equally divide the force among the six chops on top, giving them a pretty dome shape. Cut six thin slices of cooked tongue from the reddest part, then with a tube one inch in diameter cut out from each slice a piece; then with a tube half an inch in diameter, cut out another piece, right from the centre of each. Cut out of a sound truffle six very thin slices, then with a tube half an inch in diameter, cut out six round pieces. Arrange in the centre of each chop a slice of tongue, place a slice of truffle right in the centre of the tongue. Arrange a ring of cooked green peas all around the tongue.
Carefully place them in a well-buttered sautoire and cook for one minute on the hot range; then place them in the oven for five minutes. Have a hot serving-dish with six heart-shaped croûtons (No. 133) placed in star-shape around the dish. Gently lay a chop on each croûton—handles out; adjust a paper ruffle on each and serve with the following sauce separate.
Have in a sautoire one sound, green pepper, cut up in small dice-shaped pieces, with half a teaspoonful of clarified butter; let slowly simmer for one minute, then add a gill of tomato sauce (No. 205), just one drop of Tabasco sauce, and half a gill of Espagnole sauce (No. 151). Cook all together for five minutes, then pour it into a hot sauce bowl and send to the table.