No. 491 Saddle of Lamb demi Provençale.
Roast the saddle with vegetables as before; cut six large onions in small dice, which put into a stewpan with three tablespoonfuls of oil; stir over a slow fire till they are quite tender, then add half a tablespoonful of flour (mix well) and twelve do. of white sauce (No. 7); boil ten minutes, season with half a teaspoonful of salt, one do. of sugar, and a quarter do. of pepper; add the yolks of three eggs, stir it over the fire half a minute, lay it out on a dish, and when nearly cold spread it over the saddle a quarter of an inch in thickness; egg and bread-crumb over, put it in a sharp oven ten minutes, salamander of a light brown, and serve with sauce demi-glace (No. 9) round it.