Practical gastronomy and culinary dictionary

Carbonades de mouton a la Chartreuse. Braised boned loin of mutton, larded, surrounded with small vegetable timbales, groups of green peas, sprigs of cauhflower, and French beans. Sauce : Demi- glace. ENTREES : MOUTON — MUTTON 195 Casserole de mouton d VAnglaise. Boiled meat pudding, lined with suet crust and mashed potatoes, filled with slices of underdone leg of mutton, and seasoning. Cervelle de mouton a la tomate. Braised sheep's brains with tomato sauce. Cervelle de mouton aux epinards. Braised sheep's brains with spinach. Cotelettes de mouton au naturel. Plain broiled mutton cutlets. Cotelettes de mxyuton a la minute. Plain grilled mutton cutlets, with brown sauce, chopped mushrooms and shallots. Cotelettes de mouton a la Soyer. Par-broiled mutton cutlets, or small chops seasoned, sprinkled with finely chopped parsley, shallots and savoury herbs fried in butter, served with maitre d'hotel butter flavoured with garlic. Cotelettes de mouton a VIndienne. Fried mutton cutlets with curry sauce and boiled rice. Cotelettes de mouton a la Nelson, Par-broiled mutton cutlets, covered with chicken forcemeat, onion puree, and grated cheese, baked in the oven, served with demi-glace sauce. Cotelettes de mouton d la Bardoux. Breaded mutton cutlets, broiled in butter, served with green peas mixed with coarsely chopped fried ham. 196 PRACTICAL GASTRONOMY Cotelettes de mouton d la Bouchere. Breaded mutton cutlets fried, served plain. Cotelettes de mouton a la Byron. Par-broiled mutton cutlets, pressed, immersed in thick gravy sauce, egged, crumbed and fried, dished up in a circle with stewed mutton kidneys in centre. Cotelettes de taouton d la Milanaise. Grilled mutton cutlets dressed in the centre of a rice border, the rice being stewed with tomato puree and Parmesan cheese. Demi-glace sauce is served round the cutlets. Cotelettes de mouton d la Provengale, Par-broiled mutton cutlets covered with onion puree, egged, dipped in bread crumbs and grated cheese, fried and served vnth. olive -shaped fried po- tatoes. Cotelettes de mouton d la jardijiiere. Broiled mutton cutlets with cut spring vegetables. Cotelettes de mouton d la Dreux. Fried mutton cutlets garnished with coarsely minced fried bacon, tongue and gherkins, dished up in a circle with mashed potatoes in centre. Cotelettes de mouton d la Pomj^adour. Fried mutton cutlets, stuffed with onion puree. Cotelettes de mouton d la St.-Geimain. Broiled mutton cutlets Tsath puree of green peas. Cotelettes de mouton d la Soubise. Braised mutton cutlets with white onion sauce (Soubise sauce). ENTREES : MOUTON — MUTTON 197 Cotelettes de mouton a la Mainte7ion. Mutton cutlets split open, filled with a stufiing of chopped mushrooms, parsley, shallots and chicken forcemeat, broiled and baked in the oven, dressed alternately with heart shapes of tongue and ham, and served with Italian sauce. Cotelettes de moitton d V Avignonnaise. Boiled mutton chops or cutlets, drained, dressed in a circle on a baking dish, masked with a rich veloute sauce, sprinkled with fresh bread crumbs and Parmesan cheese, and baked in the oven.