18) egg and bread-
crumb, and saute them in butter. When about to serve, put them in
a dish with very good clear gravy. A teaspoonful of chopped mint
and a tablespoonful of chopped truffles mixed with the bread crumbs
will be a great improvement.
No. 93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)
Ingredients: Tendons of lamb, butter, parsley, onions, stock.
Fry the tendons of lamb in butter together with a teaspoonful of
chopped parsley and an onion. Serve with good gravy.
No. 94. Costolette d' Agnello alla Costanza (Lamb Cutlets)
Ingredients: Lamb cutlets, butter, stock, cocks' combs, fowl's
liver, mushrooms.
Fry as many lamb cutlets as you require very sharply in butter,
drain off the butter and replace it with some very good stock or
gravy. Make a ragout of cocks' combs, bits of fowl's liver and
mushrooms all cut up; add a white sauce with half a gill of cream
mixed with it, and with this mask the cutlets, and saute them for
fifteen minutes.
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