No. 752 Epigramme d’Agneau aux concombres.
Proceed exactly as before, using a sauce aux concombres (No. 103) instead of the other vegetables.
No. 753 Epigramme d’Agneau à l’Ancienne.
Prepare your cotelettes and breast as before, but dress them alternately on the dish; you have previously roasted a shoulder of lamb, when cold cut half a pound of the best part out, which cut into slices the size of half-a-crown, cut also ten fine heads of blanched mushrooms in two slices and put them into a stewpan with the lamb; in another stewpan put a pint of white sauce (No. 7), six spoonfuls of white stock, with four of boiled milk and a bunch of parsley, reduce to a proper thickness, pass it through a tammie over the lamb and mushrooms, place over the fire to boil, season lightly with a little pepper, salt, sugar, and the juice of half a lemon; let simmer a few minutes, add a liaison of one yolk of egg mixed with half a gill of cream, move the stewpan gently over the fire till the sauce thickens, pour the sauce in the centre, glaze the cotelettes and serve.
Although this way of serving an epigramme is good, yet I give the preference to the other, for the lamb coming in season with the vegetables they look so much more inviting; the epigramme à l’ancienne I consider fitter for a winter dish.