Take two very white small shoulders of lamb, bone them completely, cut
off some of the meat at the thickest part, so as to give only a quarter
of an inch in thickness, season the inside with a little mixed spice,
pepper, salt, and chopped eschalots, have ready some forcemeat as
directed (No. 120), cover the shoulders half an inch in thickness with
it, then lay alternately small fillets of cooked tongue, fat bacon, and
lamb cut from a loin, season with pepper and salt, cover with the
forcemeat, then another layer of the fillets, then forcemeat, fold it
over and sew it up, giving it the form of an egg; when both done tie
them in napkins and braise in good stock, try when done with a
larding-pin, if tender take them out, press all ways alike to keep the
shape of eggs, when cold take them out of the napkins, draw out the
string and dress the two on one dish in a slanting direction, stick an
atelette at each end, have ready some aspic (No. 1360), or it may be
made from the stock by adding two calf’s feet to it, cover the bottom of
a sauté-pan with some of it, let set on the ice, then arrange fifty
pickled mushrooms and fifty stoned olives over, fill up the sauté-pan
and place it on the ice, when set cut it in croutons, with which garnish
the ballottins.