A breast of lamb
1 / 3 of a pint of brown or demi glace sauce
Veal forcemeat
French beans
1 ounce of butter or good fat
Salt + pepper
Glaze
For the mirepoix or foundation :
3 / 4 of a pint of stock
2 onions
2 carrots
1 / 2 a small turnip
a bouquet garni [ parsley, thyme, bayleaf ]
6 peppercorns
2 ounces of gutter or good fat
Remove the bones, flatten the meat with a cutlet bat or rolling pin, season well with salt and pepper.
Spread on the veal forcemeat, roll up tightly and bind securely with string.
Slice the vegetables and put them into a large stewpan with the butter or fat.
Place the meat on the top, cover and cook gently for 20 minutes.
Then add the herbs, peppercorns and stock nearly to cover the vegetables.
Place a greased paper over the meat, put on the lid and braise for about 2 hours.
Cook the beans in salted water and drain them well.
Melt the butter or fat in a stewpan, put in the beans, season with salt and pepper.
Toss over the fire for a few minutes and serve them arranged in small groups round the dish.
Before serving, brush the meat over with glaze and send the sauce to table separately.
Cooking time about 2 1 / 2 hours to cook the meat.
Sufficient for 3 or 4 persons
