No. 759 Cotelettes d’Agneau à la Palestine.
Proceed exactly as for cotelettes de mouton (No. 710), but scooping the artichokes a size smaller.
No. 760 Cotelettes d’Agneau à la Vicomtesse.
Proceed as for cotelettes de mouton à la vicomtesse (No. 699).
No. 761 Cotelettes d’Agneau à la purée de truffes.
Prepare twelve lamb cotelettes as usual, and have ready the following purée: put six large French truffles in a mortar and pound them very fine, then put a pint of demi-glace (No. 9) in a stewpan, with four spoonfuls of consomme, reduce a few minutes, keeping it stirred, add the pounded truffles and a little sugar, simmer a couple of minutes, rub it through a tammie with a couple of wooden spoons, put it again into a stewpan to make hot, sauce under the cotelettes, which glaze and serve.
The French raw truffles are the best, but if you cannot obtain them use the preserved, or raw English truffles if most handy, but choose the blackest you can get.