Selle D’agneau Farcie

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a saddle of lamb and put it in a deep iron or earthenware cocotte with a piece of butter the size of an egg. Cook it a few minutes only, just enough to seize and close the meat, then put in the cocotte a few carrots in slices, half a dozen medium-sized onions, and a bouquet. Season well and cook slowly.

Meanwhile cook about a third of a pound of mushrooms; when ready mash them through a fine sieve; do the same to the onions which have cooked with the lamb, and mix the two purées together, so that it is fairly stiff, well seasoned, and very smooth.

Remove the saddle from the cocotte before it is quite cooked; the flesh should be quite pink; carve it in the ordinary way, and remodel it on the bone, putting between each slice a little of the purée of onions and mushrooms. Tie with a string (which you will remove carefully before serving), sprinkle with a mixture of breadcrumbs and grated cheese. Sprinkle with salt and pepper, and brown lightly in the oven. Pour all over before serving the gravy that is left in the cocotte, carefully strained.