Navarin d'Agneau à la Parisienne (Lamb Stew Parisienne)
Cut 2 ½ to 3 pounds shoulder of lamb into 12 pieces, 2 for each serving. Season the pieces with salt and pepper to taste. In a hot skillet in 2 tablespoons melted beef or pork far brown the pieces a few at a time, removing them as they are done to a flameproof casserole. Discard the fat from the skillet bur do not wash the pan; in it melt 1 tablespoon butter over low heat and add 1 teaspoon finely chopped shallot or onion and 2 tablespoons Hour. Cook slowly, stirring constantly, until the flour turns golden. Add 2 cups water, ½ cup stewed tomatoes, and 2 tomatoes, peeled, seeded, and chopped. Bring to a boil, stirring constantly, cook 1 minute longer, until the sauce is smooth and thickened, and pour it over the meat. Add ½ cup red or white wine to the skillet and stir it over the heat to dissolve any brown bits clinging to the pan. Add the wine to the casserole with 1 clove of garlic, crushed, and a faggot made by tying together 1 stalk of celery, 4 sprigs of parsley, a small bay leaf, and a little thyme. Bring to a boil, cover the casserole, and cook the stew 45 minutes.
Dice enough carrots to make l ½ cups and enough white turnips to make 1 cup. Cover the vegetables with boiling water, parboil them for 3 minutes, and drain them. Sprinkle the vegetables with sugar to taste and in a skillet in 1 tablespoon melted butter brown them lightly. Remove the vegetables to a bowl and in the same skillet saute 12 to 15 small white onions until golden.
Remove the meat to a dish, strain the cooking liquid into a howl, and skim the fat. Wash the casserole, return the meat to it, and place the vegetables on top. Cover the vegetables with a layer of 12 to 15 small potatoes and pour over all the strained cooking liquor. Bring to a boil again and simmer for ½ hour longer. Add 1 cup each of peas and green beans cut in ½inch pieces. Cut a circle of wax paper the size of the casserole, make a tiny hole in the center, and place the paper over the meat and vegetables. Cover the casserole and simmer it for 25 minutes longer, or until all the vegetables are tender. Discard the paper and the faggot. Sprinkle the casserole with finely chopped parsley and chives.
Capilotade of Chicken
Melt 2 tablespoons butter in a flameproof casserole, add 2 tablespoons chopped onions, and cook until the onions start to turn golden. Add 1 tablespoon chopped shallots, 1 clove of garlic, crushed, and 1 cup mushrooms, sliced. Cook over low heat until the mushrooms are soft. Sprinkle 1 tablespoon flour over the mushrooms, mix well, and add 1/3 cup red or white wine, 1 cup chicken stock, and 2 tomatoes, peeled, seeded, and chopped. Cook, stirring constantly, until the sauce thickens and continue cooking very slowly 10 to 15 minutes longer. Add 2 cups cooked chicken, cut in large dice, and bring to the boiling p
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