Procure a very small saddle of very white lamb, trim it according to the
size of your dish, roast it in vegetables as described in the Removes
(No. 417), then boil two lambs’ frys in water five minutes, drain it on
a sieve, egg and bread-crumb it, and fry in very hot lard, set the
saddle in the centre of your dish, dress the fry around it, and garnish
with parsley fried nice and crisp, put a quart of consommé in a stewpan,
let it reduce to more than half, add a little sugar and chopped mint,
and pour it in the dish but not over the fry.
For saddle of lamb aux petits pois, ditto à la Sévigné, ditto à la
menagère, and ditto demi Provençale, see Removes Nos. 488, 489, 492, and
491.