No. 750 Epigramme d’Agneau aux haricots verts.
Procure the ribs of a lamb, saw off the breast as large as possible, leaving the bones of the neck long enough to cut cotelettes, braise and press as directed for breast of mutton (No. 487); the day before you want to use it, cut seven nice cotelettes from the neck, then cut seven pieces from the breast, rather small, and the shape of hearts, egg and bread-crumb the cotelettes, which also fry in the same sauté-pan, the whole of them to be of a nice light-brown colour, make a border of mashed potatoes upon your dish, on which dress the cotelettes upon one side and the pieces of breast on the other, have one hundred French beans cut in diamonds and boiled very green, drain them quite dry on a sieve, put them into a stewpan with a quarter of a pound of fresh butter, a little pepper, salt, a teaspoonful of sugar, and the juice of a lemon; set over the fire till very hot, dress them in the centre, glaze the cotelettes and breast lightly, pour nearly half a pint of thin white sauce round and serve very hot.