1900 Paris

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<Garnishing lamb, the French favorite, with an abundance of colorful vegetables. Bright-colored vegetables give the dish a modern image. Leaving 19th-century artificial coloring and over-decoration behind, the new era made use of natural colors and scents of recipes and ingredients, so that the diner could enjoy a harmony of many in one dish. A hearty work giving credit to the joy of French cuisine.>

2 lamb racks
salt and pepper
30 g butter
15 cc oil

SIDE SERVING

    2 potatoes
    1/2 carrot
    4 green asparaguses
    8 petit onions
    2 turnips
    butter, salt, pepper

 JUS D'agneau
    2 lamb bones
    50 g onions (diced into 1 cm cubes)
    30 g celery (diced into 1 cm cubes)
    40 g carrots (diced into 1 cm cubes)
    2 cloves garlic
    1 roughly chopped tomato without seeds
    50 cc white wine
    1 bouquet garni
    250 cc fond de veau
    some oil
  1. Round corners of diced potatoes, carrots, asparagus, petit onions, turnips in Olivier style.
  2. Boil these vegetables in boiling water with salt.
  3. Heat butter in pan, sautee vegetables in 2., season with salt and pepper as side dish.
  4. Remove tendons and excessive bone and fat from lamb racks. Cut into small pieces along bone to make cutlets.
  5. Make Jus D'agneau:
    1. Chop extra tendons and bones from 4. Heat oil in pan, roast the chopped lamb till golden.
    2. Drain oil, add onions, carrots, celery, and garlic and sautee some more. DÄglacer with white wine, add fond de veau, tomato, bouquet garni, and simmer. When sufficiently flavored, strain with chinois, season with salt and pepper.
  6. Salt and pepper the cutlets in 4. Stir-fry with butter and oil.
  7. Serve 6. lamb and 3. side vegetables on plate, with 5. sauce.