Wipe the tails with a damp cloth, cut them into
small joints, blanch and drain. Cook until tender in
the stock and a little water, adding the wme, savoury
herbs, parsley, &c. Season to taste, allow them to cool
in the stock. Chop a little parsley and mix with the
frying batter, drain the pieces of tail in a cloth, dip
them in the prepared batter, and fry a golden colour in
hot fat or lard. Drain, dish up, garnish with fried
parsley, and serve with hot tomato sauce.
438. Carbonades de Mouton a la Nantaise. — 3 or 4 lbs.
best end of neck of mutton or a piece of loin, 1 carrot,
1 turnip, 1 small onion, 1 bouquet garni, No. 3, J pint
Espagnole sauce, No. 184, 2 oz. butter, 1 glass port,
24 small stuffed onions, ^ pint green peas (cooked), salt,
pepper, larding bacon.
Bone the meat, pare off all the fat, cut into quarter-
inch-thick slices, flatten each a little, trim, and lard
with strips of fat bacon. Prepare the vegetables, cut
carrot, turnip, and onion into slices, and put in a saute-
pan with the butter and bouquet ; season and broil a
few minutes over a quick fire, put in the larded fillets, let
brown slightly on both sides ; drain off the fat, add | pint
of sauce and a glass of port wine, cover and cook slowly
ENTREES (hot).
527
MUTTON (DU MOUTON).
Leg (Gigot)
Kernel (Xoix)
Loin (Longe^
FiUet (Filet)
Neck (best end)
Neck (Carre)
Breast (Poitrine)
Shoulder (ifipaule)
Loin
Neck (best end)
Neck (scrag)
528 RECHERCHE COOKERY.
in the oven for 20 minutes ; take up the fillets, drain
and dish up in a row on a small border of mashed pota-
toes or puree of peas. Free the sauce from its fat,
strain into a small stewpan, add the remainder of
Espagnole, boil up and moisten the stuffed onions,
previously prepared, with this sauce. Dress the latter
with the green peas in alternate rows round the base of
the dish. Sauce over a little, and serve the remainder
of the sauce in a sauce-boat.
439. Cotelettes de Mouton a la Pompadour. — 6 or 8
neatly pared mutton cutlets, 2oz. butter, 1| gill soubise
sauce, No. 180, 1 gill Pompadour sauce. No. 204, f pint
macedoine vegetables, 1 egg, breadcrumbs, frying fat,
pepper and salt.
Season the cutlets with pepper and salt, and fry
slightly in butter ; drain and place between two boards
to press. Coat both sides of the cutlets with well-reduced
cold soubise sauce. Egg and crumb twice. Fry slowly
in clarified fat or butter, drain and dish up in a circle.
Heat up the macedoine of vegetable with a little Pompa-
dour sauce, season, put in the centre of the dish and
serve. Lamb or pork cutlets are served in the same
style.
440. Cotelettes de Mouton an Naturel. — Procure
the best end of a neck of mutton, saw off the upper part
of the rib-bones, so as to leave the bones of the cutlets
about 3 inches long. Saw oft' the spine-bone, close to
the end of the ribs, cut or trim off the flat bones adher-
ing to the thick end of the neck, cut slantwise into
cutlets. Flatten each a little and pare neatly, and with-
out waste; cut off the skin on the side of each bone, and
scrape the ends of the bones ; season with pepper and
salt, brush over with oiled butter, and grill ; or melt about
an ounce of butter in a saute-pan, put in the cutlets
when hot, and broil on both sides over a brisk fire. Dish
up and serve with plain gravy.
Page 228
Presented as published in 1892. 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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Wipe the tails with a damp cloth, cut them into
small joints, blanch and drain. Cook until tender in
the stock and a little water, adding the wme, savoury
herbs, parsley, &c. Season to taste, allow them to cool
in the stock. Chop a little parsley and mix with the
frying batter, drain the pieces of tail in a cloth, dip
them in the prepared batter, and fry a golden colour in
hot fat or lard. Drain, dish up, garnish with fried
parsley, and serve with hot tomato sauce.
438. Carbonades de Mouton a la Nantaise. — 3 or 4 lbs.
best end of neck of mutton or a piece of loin, 1 carrot,
1 turnip, 1 small onion, 1 bouquet garni, No. 3, J pint
Espagnole sauce, No. 184, 2 oz. butter, 1 glass port,
24 small stuffed onions, ^ pint green peas (cooked), salt,
pepper, larding bacon.
Bone the meat, pare off all the fat, cut into quarter-
inch-thick slices, flatten each a little, trim, and lard
with strips of fat bacon. Prepare the vegetables, cut
carrot, turnip, and onion into slices, and put in a saute-
pan with the butter and bouquet ; season and broil a
few minutes over a quick fire, put in the larded fillets, let
brown slightly on both sides ; drain off the fat, add | pint
of sauce and a glass of port wine, cover and cook slowly
ENTREES (hot).
527
MUTTON (DU MOUTON).
Leg (Gigot)
Kernel (Xoix)
Loin (Longe^
FiUet (Filet)
Neck (best end)
Neck (Carre)
Breast (Poitrine)
Shoulder (ifipaule)
Loin
Neck (best end)
Neck (scrag)
528 RECHERCHE COOKERY.
in the oven for 20 minutes ; take up the fillets, drain
and dish up in a row on a small border of mashed pota-
toes or puree of peas. Free the sauce from its fat,
strain into a small stewpan, add the remainder of
Espagnole, boil up and moisten the stuffed onions,
previously prepared, with this sauce. Dress the latter
with the green peas in alternate rows round the base of
the dish. Sauce over a little, and serve the remainder
of the sauce in a sauce-boat.
439. Cotelettes de Mouton a la Pompadour. — 6 or 8
neatly pared mutton cutlets, 2oz. butter, 1| gill soubise
sauce, No. 180, 1 gill Pompadour sauce. No. 204, f pint
macedoine vegetables, 1 egg, breadcrumbs, frying fat,
pepper and salt.
Season the cutlets with pepper and salt, and fry
slightly in butter ; drain and place between two boards
to press. Coat both sides of the cutlets with well-reduced
cold soubise sauce. Egg and crumb twice. Fry slowly
in clarified fat or butter, drain and dish up in a circle.
Heat up the macedoine of vegetable with a little Pompa-
dour sauce, season, put in the centre of the dish and
serve. Lamb or pork cutlets are served in the same
style.
440. Cotelettes de Mouton an Naturel. — Procure
the best end of a neck of mutton, saw off the upper part
of the rib-bones, so as to leave the bones of the cutlets
about 3 inches long. Saw oft' the spine-bone, close to
the end of the ribs, cut or trim off the flat bones adher-
ing to the thick end of the neck, cut slantwise into
cutlets. Flatten each a little and pare neatly, and with-
out waste; cut off the skin on the side of each bone, and
scrape the ends of the bones ; season with pepper and
salt, brush over with oiled butter, and grill ; or melt about
an ounce of butter in a saute-pan, put in the cutlets
when hot, and broil on both sides over a brisk fire. Dish
up and serve with plain gravy.