No. 739 Oreilles d’Agneau à la Maître d’Hôtel.
Proceed exactly as above, only using two ounces of maître d’hôtel butter (No. 79) instead of the butter there described.
No. 740 Oreilles d’Agneau en marinade.
When cooked cut each ear in halves, lengthwise, and proceed exactly as for the pieds d’agneau (No. 734).
No. 741 Oreilles d’Agneau farcis.
Have eight ears cooked as before, dry them well with a cloth, then put half a pound of veal forcemeat (No. 120) in a basin, with a teaspoonful of chopped eschalots and one of chopped mushrooms, mixed with the yolk of one egg; put a spoonful of the forcemeat in the hollow of each ear, egg and bread-crumb them all over and fry twenty minutes in lard, not too hot, or they would be too brown before they were sufficiently done; dress them on a border of mashed potatoes and serve with a sauce Italienne (No. 30) under.