No. 581 Shoulder of Lamb farci à la Financière.
Proceed exactly as in the last, but serve with a ragout financière (No. 50) instead of the sauce.
No. 582 Shoulder of Lamb farci à la purée de pois vert.
Proceed as before, but omit the truffles, and serve with a purée of green peas (No. 86).
No. 583 Shoulder of Lamb à la Maître d’Hôtel.
Plain roast a small shoulder of lamb, then put a gill of good cream in a stewpan, place it over the fire, and when boiling add a quarter of a pound of maître d’hôtel butter (No. 79), stir it till melted and pour it over the lamb.