To make gravy, pour off all fat from the pan and add 1 cup water or stock. Cook the liquid until it is reduced to about ½ cup. Correct the seasoning with salt and add 1 tablespoon butler, swirling it into the gravy. Strain the gravy through a fine sieve.
Garniture Mireille (Vegete Garnish')
This garnish consists of asparagus tips, cooked and dressed with butter; sliced potatoes (about the size and thickness of a silver dollar) sautéed in butter until golden brown; tomatoes à l'étuvée: peeled, seeded, and coarsely chopped fresh tomatoes sautéed in butter until the juice has cooked away; and artichoke bottoms prepared as follows: Trim leaves down to the bottoms and rub the bottoms and all cut surfaces with a piece of lemon. Bring to a boil 1 quart water with 1 tablespoon flour, the juice of 1 lemon (or ¼ cup vinegar) and a little salt. Add the artichoke bottoms and cook them slowly 35 to 40 minutes or until they are done. Drain them and pull out the prickly chokes from the centers. Arrange all the vegetes attractively on the platter around the lamb. If it is a baron of lamb, fill the space between the legs with water cress.
Pommes de Terre Rissolées (Potato Balls)
Peel potatoes and cut them into balls, or use whole tiny new potatoes and parboil them 3 to 4 minutes in salted water to cover. Drain them well. For each cup of potatoes, allow 2 tablespoons good far. Heat the fat quite hot, add the potatoes and cook, rolling them in the fat until they are golden brown all over. Remove them from the pan and drain them on absorbent paper. Discard the fat from the pan. Return the potatoes to the pan and add 1 tablespoon butter for each cup of potatoes. Cook the potato balls, rolling them in the butter until they are thoroughly coated. Season them with salt and serve sprinkled with finely chopped parsley and a little paprika if desired.
Macédoine de Fruits au Kirscb Cut fresh fruits, such as pineapple, grapefruit, oranges, apples or pears into slices or chunks. Add sugar to taste, a few drops lemon juice, about ½ cup orange juice and 1 or 2 tablespoons kirsch. Set the fruit in a cool place while it marinates in the liquid. At serving time, decorate the top with sections of orange and grapefruit, and a few strawberries or pitted cherries. Serve with petits gateaux secs.
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