Mutton noisettes, and especially those of lamb, may be
classed among the choicest of entrées. They are cut from either
the fillet or the neck; but, in the latter case, only the first six
or seven ribs are used.
Noisettes are grilled or sautéd, and all the recipes given for
Tournedos (Nos. 1077 to 1139) and for cutlets, may be applied
to them.
1322—MINION FILLETS
The minion fillets of mutton or lamb consist of the two
muscles which lie under the saddle. Their mode of preparation
changes according to their size. Thus, if they are small, they
are served whole, after having been trimmed, sometimes larded;
and sautéed.
If they are large, they are divided into two or three parts,
cut laterally and aslant; they are flattened, trimmed to the shape
of ellipses, seasoned, dipped in melted butter, sprinkled with
fine bread-crumbs, and finally, gently grilled.
Minion fillets of beef, obtained from the narrow extremity
or head of the fillet, are also used occasionally; and these are
generally flattened, dipped in butter and fine bread-crumbs, and
grilled.
These fillets are served chiefly with vegetable purées or with
macédoines of fresh vegetables.
The sauces best suited to them are the Béarnaise and the
Robert Escoffier.
1323—SHEEP’S TONGUES
Salted or fresh sheep’s tongues make an excellent luncheon
entrée.
They are cooked after the manner of ox and calf’s tongues,
due allowance being made for the difference of size.
The various garnishes given for ox and calf’s tongues may
also be used in this case.
1324—SHEEP’S TROTTERS
Sheep’s trotters, as they reach us from the purveyor, should
first be well singed over spirits of wine, and then rubbed with
a clean piece of linen, The little tuft of hair in the cleft of
440 GUIDE TO MODERN COOKERY
the hoof is next removed, the hoof itself is suppressed, and
the trotters are split open lengthwise and boned. Sheep’s
trotters are cooked like calf’s feet, in the special court-bouillon
or blanc, given under No. 167.
1325—FRITOT OF SHEEP’S TROTTERS
Fifteen minutes before frying them, put the sheep’s trotters
into a receptacle with lemon juice, a few drops of oil and some
chopped parsley; keeping the quantity of these ingredients in
proportion to the number of trotters. Be careful to toss the
latter from time to time in the marinade.
A few moments before serving, dip the half-trotters into
batter (No. 232) and plunge them into an abundant and hot
frying-medium.
Drain them when the batter is nicely dry and golden; and
dish on a napkin with a border of very green fried parsley.
Serve a tomato sauce separately.
1326—PIEDS DE MOUTON POULETTE
For this dish the trotters should, as far as possible, be
freshly cooked. For twenty trotters prepare two-thirds of a pint
of poulette sauce; add the trotters thereto, well drained; toss
them in the sauce, and dish them in a timbale with a sprinkling
of chopped parsley.
1327—PIEDS DE MOUTON ROUENNAISE
Instead of cooking the sheep’s trotters in a blanc, braise
them; add a little Madeira to their braising-liquor, and cook
them thoroughly.
Prepare a forcemeat, consisting of one and one-half Ibs. of
very fine sausage-meat; three oz. of chopped onions, cooked in
butter without colouration, and a large pinch of parsley.
When the trotters are cooked, transfer them to a dish;
almost entirely reduce their braising-liquor; add to this two
liqueur-glassfuls of burnt brandy, for each ten trotters, and add
this reduced braising-liquor to the forcemeat. Cut ten rect-
angles six inches long by four inches wide out of pig’s caul.
Spread a tablespoonful of forcemeat over each; set two
trotters on the forcemeat of each rectangle; cover up with force-
meat, and draw the ends of the caul together in suchwise as
to enclose the whole.
Sprinkle with bread-crumbs and melted butter; grill gently,
and serve.
RELEVES AND ENTREES 441
1328—PIEDS DE MOUTON TYROLIENNE
Page 255
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mutton noisettes, and especially those of lamb, may be classed among the choicest of entrées. They are cut from either the fillet or the neck; but, in the latter case, only the first six or seven ribs are used.
Noisettes are grilled or sautéd, and all the recipes given for Tournedos (Nos. 1077 to 1139) and for cutlets, may be applied to them.
1322—MINION FILLETS
The minion fillets of mutton or lamb consist of the two muscles which lie under the saddle. Their mode of preparation changes according to their size. Thus, if they are small, they are served whole, after having been trimmed, sometimes larded; and sautéed.
If they are large, they are divided into two or three parts, cut laterally and aslant; they are flattened, trimmed to the shape of ellipses, seasoned, dipped in melted butter, sprinkled with fine bread-crumbs, and finally, gently grilled.
Minion fillets of beef, obtained from the narrow extremity or head of the fillet, are also used occasionally; and these are generally flattened, dipped in butter and fine bread-crumbs, and grilled.
These fillets are served chiefly with vegetable purées or with macédoines of fresh vegetables.
The sauces best suited to them are the Béarnaise and the Robert Escoffier.
1323—SHEEP’S TONGUES
Salted or fresh sheep’s tongues make an excellent luncheon entrée.
They are cooked after the manner of ox and calf’s tongues, due allowance being made for the difference of size.
The various garnishes given for ox and calf’s tongues may also be used in this case.
1324—SHEEP’S TROTTERS
Sheep’s trotters, as they reach us from the purveyor, should first be well singed over spirits of wine, and then rubbed with a clean piece of linen, The little tuft of hair in the cleft of
the hoof is next removed, the hoof itself is suppressed, and the trotters are split open lengthwise and boned. Sheep’s trotters are cooked like calf’s feet, in the special court-bouillon or blanc, given under No. 167.
1325—FRITOT OF SHEEP’S TROTTERS
Fifteen minutes before frying them, put the sheep’s trotters into a receptacle with lemon juice, a few drops of oil and some chopped parsley; keeping the quantity of these ingredients in proportion to the number of trotters. Be careful to toss the latter from time to time in the marinade.
A few moments before serving, dip the half-trotters into batter (No. 232) and plunge them into an abundant and hot frying-medium.
Drain them when the batter is nicely dry and golden; and dish on a napkin with a border of very green fried parsley.
Serve a tomato sauce separately.
1326—PIEDS DE MOUTON POULETTE
For this dish the trotters should, as far as possible, be freshly cooked. For twenty trotters prepare two-thirds of a pint of poulette sauce; add the trotters thereto, well drained; toss them in the sauce, and dish them in a timbale with a sprinkling of chopped parsley.
1327—PIEDS DE MOUTON ROUENNAISE
Instead of cooking the sheep’s trotters in a blanc, braise them; add a little Madeira to their braising-liquor, and cook them thoroughly.
Prepare a forcemeat, consisting of one and one-half Ibs. of very fine sausage-meat; three oz. of chopped onions, cooked in butter without colouration, and a large pinch of parsley.
When the trotters are cooked, transfer them to a dish; almost entirely reduce their braising-liquor; add to this two liqueur-glassfuls of burnt brandy, for each ten trotters, and add this reduced braising-liquor to the forcemeat. Cut ten rectangles six inches long by four inches wide out of pig’s caul.
Spread a tablespoonful of forcemeat over each; set two trotters on the forcemeat of each rectangle; cover up with forcemeat, and draw the ends of the caul together in suchwise as to enclose the whole.
Sprinkle with bread-crumbs and melted butter; grill gently, and serve.
1328—PIEDS DE MOUTON TYROLIENNE