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Breast of lamb Fallette - (Stuffed breast of Lamb)

2 small lean breasts of lamb (about 2 lb in all)
1 large onion (for braising)
2 carrots (for braising)
2 sticks of celery (for braising)
3-4 bacon rashers
bouquet garni
1/2 pint jellied bone stock
chopped parsley

2 lambs kidneys
6 oz cooked ham (shoulder cut)
1/2 clove of garlic
2 oz white breadcrumbs
1 large handful of spinach leaves (about 5 oz)
1 small egg
salt and pepper

2 shallots
1 oz butter
3/4 oz plain flour
1 rounded teaspoon tomato puree
3/4 pint brown stock
bouquet garni

Bone out the breasts of lamb and split them carefully at the side
to form a pocket in each one.

Set oven at 350F or Mark 4. Dice the braising vegetables, line the
bottom of a deep flameproof pan or casserole with the bacon rashers
and place the vegetables on these. Cover pan and set it on a low
heat to sweat the vegetables.

Skin and core kidney and chop with the ham and garlic. Stir in the
breadcrumbs, then finely chop the spinach and add with the egg to
the mixture. Season well. Fill stuffing into the pockets in the
breasts, taking care not to stuff them too tightly, then sew up
with fine string. Set breasts on the braising vegetables, add
bouquet garni and pour around the stock. Put lamb to cook (uncovered)
in preset oven,for 1-1/2 hours, basting it occasionally.

Chop the shallots finely and soften them in half the butter ; add
the remaining butter, blend in the flour and allow it to brown
slowly. Draw pan aside, add tomato purse and stock. Bring sauce to
boll, add bouquet garni, season lightly and simmer, uncovered, for
20-25 minutes, skimming it if necessary. Then strain sauce.

When the meat is tender and brown, lift out of pan or casserole,
remove the string and dish up. Coat it with a little of the sauce
and dust thickly with chopped parsley. Serve the rest of the sauce
in a sauce boat and accompany with creamed potatoes.

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