Evening Republican, Volume 18, Number 178, Rensselaer, Jasper County, 30 July 1914 — Lamb a la Russe. [ARTICLE]

Lamb a la Russe.

Serve lamb very tenderly cooked with a brown gravy to which slices es lemon and cucumber (gherkin) have been added. For the next course have ready a rich pastry dough and roll it very thin, a square in form. Spread this with a savory forcemeat of' chopped cooked mushrooms, rice, hard-boiled eggs and cold veal, moistened with butter and broth, and roll it from edge to edge like a “roly-poly.” Put into baking dish, sprinkle the top with bread crumbs and bake one hour. It is to be sliced and served with a wine sauce.