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.