No. 492 Saddle of Lamb à la Ménagère.
Plain roast a saddle[6] and allow it to get cold, cut out all the meat, leaving the flaps untouched, shape round the saddle a wall of stiff mashed potatoes, cut the meat up in square thin slices, then put a quart of white sauce (No. 7) in a stewpan; let it boil up, put in your meat, season with lemon-juice, pepper, and salt; moisten with a little white broth, and when it is quite hot add the yolks of two eggs, mixed with four spoonfuls of cream; place it within the saddle, egg all over, sprinkle bread-crumbs on the top, and put it in a sharp oven upon the dish you intend serving it on a quarter of an hour; have ready poached eight eggs, lay them on the top, garnish round with peas, Brussels sprouts, or asparagus, nicely boiled, and pour a white demi-glace (No. 7) round; serve immediately; ham or tongue, with mushrooms cut in slices, may be added with the lamb.