Cotelettes de moictoyi a la Soyer.
Boned mutton chops, seasoned, dipped in oiled
butter, sprinkled with fresh bread crumbs, and fried,
served with demi-glace sauce and red currant jelly.
Cous de mouton en ragoiU.
Stewed scrags of mutton with carrots, turnips,
onions and mushrooms.
Cous de mouton a la jardiniere.
Stewed scrags of mutton, garnished with a mixture
of carrots, turnips, peas, and French beans.
Escalopes de mouton a la chiioolata.
Fried crumbed mutton collops, cut from the chump
ends of loins of mutton, garnished with braised chest-
nuts, carrots, turnips, and small onions, pieces of fried
sausages, and fried potato dumplings.
Escalopes de mouton aux fines herbes.
Broiled mutton collops, cut from the chump ends of
loins, served with a white sauce, mixed with chopped
mushrooms, shallots and parsley.
Escalopes de mouton a la ptcree de champignons.
Broiled mutton collops, with fresh mushroom puree.
Epaule de mouton a la Windsor.
Boned rolled shoulder of mutton, braised, garnished
with cauliflower, carrots, turnips, capers, and fried
potato croquets.
Epaule de mouton a la Sainte-Menehould.
Shoulder of mutton braised with carrots, turnips,
bacon and savoury herbs, when done cut in slices,
dished up, covered with brown sauce bread crumbs, and
small pieces of butter, browned in a hot oven or with a
salamander.
ENTREES : MOUTON — MUTTON 201
Filet de mouton hraisS d VAnglaise.
Boned loin of mutton stuffed with forcemeat, braised,
glazed and served with French beans.
Filet de mouton a la venaison.
Larded loin of mutton, boned, pickled and braised,
served with piquante sauce.
Filets mignons de mout07i d la Byron.
Broiled mutton fillets cut from the loin, served with
onion puree and stewed sheep's kidneys.
Filet de mouton d la Gascogne.
Boned piece of lean mutton, larded with anchovy
fiUets, braised and served with a brown sauce, flavoured
with garHc.
Filet de mouton d la minute.
Small slices of tender-loin of mutton, seasoned and
broiled, served with plain gravy sauce.
Filet de mouton d la Polonaise.
Larded loin of mutton (lean part), pickled, braised,
and served with stuffed mushrooms.
HacMs de mouton aux ceufs poches.
Hashed mutton with poached eggs.
Hachis de mouton d la Pompadour.
Hashed mutton, with stewed mushrooms, truffles,
and artichoke-bottoms.
Hachis de mouton d VEcossaise.
Hashed mutton laid in a pie dish, covered with
bechamel sauce and bread crumbs, and baked in the
oven.
202 PRACTICAL GASTRONOlVrY
Hachis de mouton a la Portugaise.
Sliced roast leg of mutton browned slightly in butter
with ham, carrots, shallots, a little garlic and parsley^
braised in Madeira wine sauce.
Haricot de mouton.
Pieces of loin or neck of mutton, fried in butter
with a few carrots, turnips, and onions, drained and
stewed in brown sauce, dished up in the centre of a dish
surrounded with vegetable garniture and fried bread
croutons.
Haricot de mouton a la Bourgeoise.
Pieces of neck or breast of mutton braised with
vegetables, garnished with same, and small braised
button onions and boiled potato dumplings.
Haricot de mouton a la Messoise.
Stewed loin or neck of mutton, served with sauer-
kraut and small smoked ham sausages.
Langues de mouton braisees.
Sheep's tongues blanched split in half and braised,
garnished with a puree of turnips, braised onions and
carrots.
Langues de mouton aux petits pois.
Broiled sheep's tongues, with green peas.
Page 70
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Cotelettes de moictoyi a la Soyer.
Boned mutton chops, seasoned, dipped in oiled
butter, sprinkled with fresh bread crumbs, and fried,
served with demi-glace sauce and red currant jelly.
Cous de mouton en ragoiU.
Stewed scrags of mutton with carrots, turnips,
onions and mushrooms.
Cous de mouton a la jardiniere.
Stewed scrags of mutton, garnished with a mixture
of carrots, turnips, peas, and French beans.
Escalopes de mouton a la chiioolata.
Fried crumbed mutton collops, cut from the chump
ends of loins of mutton, garnished with braised chest-
nuts, carrots, turnips, and small onions, pieces of fried
sausages, and fried potato dumplings.
Escalopes de mouton aux fines herbes.
Broiled mutton collops, cut from the chump ends of
loins, served with a white sauce, mixed with chopped
mushrooms, shallots and parsley.
Escalopes de mouton a la ptcree de champignons.
Broiled mutton collops, with fresh mushroom puree.
Epaule de mouton a la Windsor.
Boned rolled shoulder of mutton, braised, garnished
with cauliflower, carrots, turnips, capers, and fried
potato croquets.
Epaule de mouton a la Sainte-Menehould.
Shoulder of mutton braised with carrots, turnips,
bacon and savoury herbs, when done cut in slices,
dished up, covered with brown sauce bread crumbs, and
small pieces of butter, browned in a hot oven or with a
salamander.
ENTREES : MOUTON — MUTTON 201
Filet de mouton hraisS d VAnglaise.
Boned loin of mutton stuffed with forcemeat, braised,
glazed and served with French beans.
Filet de mouton a la venaison.
Larded loin of mutton, boned, pickled and braised,
served with piquante sauce.
Filets mignons de mout07i d la Byron.
Broiled mutton fillets cut from the loin, served with
onion puree and stewed sheep's kidneys.
Filet de mouton d la Gascogne.
Boned piece of lean mutton, larded with anchovy
fiUets, braised and served with a brown sauce, flavoured
with garHc.
Filet de mouton d la minute.
Small slices of tender-loin of mutton, seasoned and
broiled, served with plain gravy sauce.
Filet de mouton d la Polonaise.
Larded loin of mutton (lean part), pickled, braised,
and served with stuffed mushrooms.
HacMs de mouton aux ceufs poches.
Hashed mutton with poached eggs.
Hachis de mouton d la Pompadour.
Hashed mutton, with stewed mushrooms, truffles,
and artichoke-bottoms.
Hachis de mouton d VEcossaise.
Hashed mutton laid in a pie dish, covered with
bechamel sauce and bread crumbs, and baked in the
oven.
202 PRACTICAL GASTRONOlVrY
Hachis de mouton a la Portugaise.
Sliced roast leg of mutton browned slightly in butter
with ham, carrots, shallots, a little garlic and parsley^
braised in Madeira wine sauce.
Haricot de mouton.
Pieces of loin or neck of mutton, fried in butter
with a few carrots, turnips, and onions, drained and
stewed in brown sauce, dished up in the centre of a dish
surrounded with vegetable garniture and fried bread
croutons.
Haricot de mouton a la Bourgeoise.
Pieces of neck or breast of mutton braised with
vegetables, garnished with same, and small braised
button onions and boiled potato dumplings.
Haricot de mouton a la Messoise.
Stewed loin or neck of mutton, served with sauer-
kraut and small smoked ham sausages.
Langues de mouton braisees.
Sheep's tongues blanched split in half and braised,
garnished with a puree of turnips, braised onions and
carrots.
Langues de mouton aux petits pois.
Broiled sheep's tongues, with green peas.