— k la B6arnaise. — Prepared as above ; when cold
coated with veloute sauce, dipped in eggs and
breadcrumbs, and fried in clarified butter ; served
with b£arnaise sauce in the centre of dish.
LAMB AND MUTTON
log
Epignammes d’Agneaux a la Dauphine. —
Cooked, pressed, cut up, dipped in a mixture
of butter and yolks of eggs, and crumbed, fried,
and served with a pur£e of green peas and potato
croquettes.
— ala Macedoine. — As above , with a mixture of vege-
tables in centre of dish ; gravy or demi-glace sauce.
— a la Napolitaine. — Fried, served with stewed
macaroni aud tomato puree.
— a la Parme. — Braised, pressed, cut up, egged and
crumbed in bread and grated parmesan cheese, and
fried in butter.
— • au Puree de Marrons. — As above, with chestnut
puree in centre of dish ; gravy or demi-glace sauce.
— a la Soubise. — Prepared as above and fried in
butter ; served with white onion puree in centre of
dish ; demi-glace sauce.
Escalopes. — Fillets or cutlets cut from the neck or
loin (chump end) of lamb or mutton, freed from
bone or fat ; egged, crumbed, and fried in butter.
— a la Chipolata. — Crumbed and fried ; garnished
with braised chestnuts, carrots, turnips, and button
onions, pieces of fried sausages, and potato cro-
quettes.
— aux fines herbes. — Broiled, served with a rich
brown sauce, mixed with chopped shallots and
parsley.
— a la Puree de Champignons. — Grilled or
broiled, with puree of fresh mushrooms.
Fiiets — Fillets (d’Agneau ou de Mouton).
These are obtained from the loin or neck of lamb or
mutton, cut of usual thickness, and must be free from
bone and fat.
Filet de Mouton braise a l’Anglaise.— Boned
loin of mutton stuffed with forcemeat, braised, cut
up and dressed ; garnished with French beans.
— k la Byron. — Grilled or broiled, coated with
onion puree and stewed sheep’s kidneys in centre
of dish.
— a la Gascogne. — Larded with anchovy fillets,
and braised ; served with brown sauce, flavoured
with garlic.
— k la Minute. — Grilled or broiled ; served with
plain gravy.
— a la Polonaise. — Larded, pickled and braised ;
garnished with stuffed mushrooms ; brown sauce.
— a la Venaison. — Larded and marinated whole in
vinegar brine ; flavoured with cloves, juniper
no
ENTREES
berries, peppercorns, and savoury herbs ; braised,
and served with brown sauce enriched with sour
cream.
Filet de Mouton braise k la Villeroi. — Braised
whole, cooled, cut up, and masked with allemande
sauce, then egged and crumbed in bread and grated
cheese .fried in deep fat, and served with tomato sauce.
Fricassee d’Ag’neau. — Stewed breast of lamb in
white sauce with mushrooms and chopped parsley.
— aux Champignons.— Stewed breast of lamb in
white sauce with sliced mushrooms.
— aux Houblons. — Stewed breast of lamb with hop
sprigs.
— aux pointes d’Asperges.— Stewed breast of
lamb with asparagus points.
Haehis de Viande. — A superior kind of hashed or
minced meat.
— a 1’EeOSSaise. — Hashed or minced meat laid in a
pie dish ; seasoned, covered with brown or white
sauce and breadcrumbs, and baked in the oven.
— aux ceufs poehes. — Hashed or minced cold meat
fried in butter and heated up in brown sauce, with
poached eggs placed on top.
— a la Pompadour. — Hashed meat, with stewed
mushrooms, truffles, and artichoke bottoms as
garnish.
— a la Portugaise. — Sliced cold lamb or mutton
slightly browned in butter, with ham, carrots, and
shallots, a little garlic, and parsley ; heated up in
brown sauce.
Page 63
Presented as published in 1903. 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
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— k la B6arnaise. — Prepared as above ; when cold
coated with veloute sauce, dipped in eggs and
breadcrumbs, and fried in clarified butter ; served
with b£arnaise sauce in the centre of dish.
LAMB AND MUTTON
log
Epignammes d’Agneaux a la Dauphine. —
Cooked, pressed, cut up, dipped in a mixture
of butter and yolks of eggs, and crumbed, fried,
and served with a pur£e of green peas and potato
croquettes.
— ala Macedoine. — As above , with a mixture of vege-
tables in centre of dish ; gravy or demi-glace sauce.
— a la Napolitaine. — Fried, served with stewed
macaroni aud tomato puree.
— a la Parme. — Braised, pressed, cut up, egged and
crumbed in bread and grated parmesan cheese, and
fried in butter.
— • au Puree de Marrons. — As above, with chestnut
puree in centre of dish ; gravy or demi-glace sauce.
— a la Soubise. — Prepared as above and fried in
butter ; served with white onion puree in centre of
dish ; demi-glace sauce.
Escalopes. — Fillets or cutlets cut from the neck or
loin (chump end) of lamb or mutton, freed from
bone or fat ; egged, crumbed, and fried in butter.
— a la Chipolata. — Crumbed and fried ; garnished
with braised chestnuts, carrots, turnips, and button
onions, pieces of fried sausages, and potato cro-
quettes.
— aux fines herbes. — Broiled, served with a rich
brown sauce, mixed with chopped shallots and
parsley.
— a la Puree de Champignons. — Grilled or
broiled, with puree of fresh mushrooms.
Fiiets — Fillets (d’Agneau ou de Mouton).
These are obtained from the loin or neck of lamb or
mutton, cut of usual thickness, and must be free from
bone and fat.
Filet de Mouton braise a l’Anglaise.— Boned
loin of mutton stuffed with forcemeat, braised, cut
up and dressed ; garnished with French beans.
— k la Byron. — Grilled or broiled, coated with
onion puree and stewed sheep’s kidneys in centre
of dish.
— a la Gascogne. — Larded with anchovy fillets,
and braised ; served with brown sauce, flavoured
with garlic.
— k la Minute. — Grilled or broiled ; served with
plain gravy.
— a la Polonaise. — Larded, pickled and braised ;
garnished with stuffed mushrooms ; brown sauce.
— a la Venaison. — Larded and marinated whole in
vinegar brine ; flavoured with cloves, juniper
no
ENTREES
berries, peppercorns, and savoury herbs ; braised,
and served with brown sauce enriched with sour
cream.
Filet de Mouton braise k la Villeroi. — Braised
whole, cooled, cut up, and masked with allemande
sauce, then egged and crumbed in bread and grated
cheese .fried in deep fat, and served with tomato sauce.
Fricassee d’Ag’neau. — Stewed breast of lamb in
white sauce with mushrooms and chopped parsley.
— aux Champignons.— Stewed breast of lamb in
white sauce with sliced mushrooms.
— aux Houblons. — Stewed breast of lamb with hop
sprigs.
— aux pointes d’Asperges.— Stewed breast of
lamb with asparagus points.
Haehis de Viande. — A superior kind of hashed or
minced meat.
— a 1’EeOSSaise. — Hashed or minced meat laid in a
pie dish ; seasoned, covered with brown or white
sauce and breadcrumbs, and baked in the oven.
— aux ceufs poehes. — Hashed or minced cold meat
fried in butter and heated up in brown sauce, with
poached eggs placed on top.
— a la Pompadour. — Hashed meat, with stewed
mushrooms, truffles, and artichoke bottoms as
garnish.
— a la Portugaise. — Sliced cold lamb or mutton
slightly browned in butter, with ham, carrots, and
shallots, a little garlic, and parsley ; heated up in
brown sauce.