most. Garnish the bottom of the mould with a layer of mince-
meat, one in. thick; on this layer place a few fried roundels of
egg-plant, and continue thus with alternate layers of mince and
egg-plant. Cover the last layer of mince-meat with the remains
of the egg-plant skins, and cook in a bain-marie for one hour.
When taking the mould out of the oven, let it stand for five
minutes in order that the ingredients may settle; turn out on
a round dish, and besprinkle the surface of the Moussaka with
chopped parsley.
1352—MUTTON PUDDING
Follow the directions given under beefsteak pudding (No.
1170) exactly. The preparation is just the same, but for the
substitution of mutton for the beef.
1353—NAVARIN PRINTANIER
Heat four oz. of clarified fat in a sautépan, and put into it
four lbs. of breast, neck and shoulder of mutton; all three cut
into pieces weighing two and one-half oz. Fry over a very
brisk fire; season with one-third oz. of salt, a pinch of ground
pepper, and another of sugar.
The sugar settles slowly on the bottom of the sautépan,
where it turns to caramel ; it is then dissolved by the moistening,
and thus gives the sauce the required colour.
When the meat is well fried, remove almost all the fat;
sprinkle with one and one-half oz. of flour; cook the latter
for a few minutes, and moisten with one and one-half quarts of
water or stock.
Boil, stirring the while, and add two-thirds lb. of fresh
concassed tomatoes or one-fifth pint of tomato purée; one
crushed clove of garlic, and a large faggot. Cover and cook
in the oven for one hour.
This done, transfer the pieces of mutton, one by one, to
another saucepan with twenty small, new onions; twenty
pieces of new trimmed carrots; twenty pieces of new turnips,
cut to the shape of long olives and tossed with butter in a
frying-pan; twenty small, new potatoes, cut into two, and
trimmed, or whole; one-sixth pint of fresh peas, and an equal
quantity of raw French beans✪ Navarin Printanier, cut into lozenges. Strain the
sauce over the whole; set to boil, and continue cooking slowly
in the oven for one hour; taking care from time to time to baste
the overlying vegetables with sauce.
Dish in a timbale and serve very hot.
N.B.—When put into the sauce, the vegetables cook much
less quickly than in boiling water. In the Navarin, moreover,
RELEVES AND ENTREES 449
they are cooked by means of gradual penetration; thus, by
slackening the cooking speed of the Navarin, they are cooked
to the required extent.
1354—PILAW DE MOUTON A LA TURQUE
Mutton Pilaff is, in fact, nothing but a Navarin in which
the tomatoes dominate the other ingredients; it is flavoured with
ginger or saffron, according to circumstances, and the usual
vegetables are replaced by rice. Prepared in this way, it does
not lend itself very well to the exigencies of a restaurant service.
More often, therefore, it is treated like curried mutton; but,
instead of serving it with rice a I’Indienne, it is dished in the
midst of a pilaff-rice border. Sometimes, too, the rice is served
separately, after the manner of a curry dish.
HOUSE LAMB.
1355—BARON (OR PAIR OF HIND-QUARTERS) OF LAMB
1350—DOUBLE (OR PAIR OF LEGS) OF LAMB
1357—QUARTER OF LAMB
1358—FILLET OF LAMB
1359—SADDLE AND NECK OF LAMB
Large joints of lamb for Relevés are cut like those of mutton.
One joint, however, should be added, which is ‘‘ The
Haunch’’; and this consists of one leg and half the loin
attached.
Large joints of house lamb should be poéled or roasted.
Their most suitable adjunct is either their own stock, or a
thickened, highly seasoned and clear gravy.
Page 260 · 1 recipe record on this page
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
most. Garnish the bottom of the mould with a layer of mincemeat, one in. thick; on this layer place a few fried roundels of egg-plant, and continue thus with alternate layers of mince and egg-plant. Cover the last layer of mince-meat with the remains of the egg-plant skins, and cook in a bain-marie for one hour.
When taking the mould out of the oven, let it stand for five minutes in order that the ingredients may settle; turn out on a round dish, and besprinkle the surface of the Moussaka with chopped parsley.
1352—MUTTON PUDDING
Follow the directions given under beefsteak pudding (No. 1170) exactly. The preparation is just the same, but for the substitution of mutton for the beef.
1353—NAVARIN PRINTANIER
Heat four oz. of clarified fat in a sautépan, and put into it four lbs. of breast, neck and shoulder of mutton; all three cut into pieces weighing two and one-half oz. Fry over a very brisk fire; season with one-third oz. of salt, a pinch of ground pepper, and another of sugar.
The sugar settles slowly on the bottom of the sautépan, where it turns to caramel ; it is then dissolved by the moistening, and thus gives the sauce the required colour.
When the meat is well fried, remove almost all the fat; sprinkle with one and one-half oz. of flour; cook the latter for a few minutes, and moisten with one and one-half quarts of water or stock.
Boil, stirring the while, and add two-thirds lb. of fresh concassed tomatoes or one-fifth pint of tomato purée; one crushed clove of garlic, and a large faggot. Cover and cook in the oven for one hour.
This done, transfer the pieces of mutton, one by one, to another saucepan with twenty small, new onions; twenty pieces of new trimmed carrots; twenty pieces of new turnips, cut to the shape of long olives and tossed with butter in a frying-pan; twenty small, new potatoes, cut into two, and trimmed, or whole; one-sixth pint of fresh peas, and an equal quantity of raw French beans, cut into lozenges. Strain the sauce over the whole; set to boil, and continue cooking slowly in the oven for one hour; taking care from time to time to baste the overlying vegetables with sauce.
Dish in a timbale and serve very hot.
N.B.—When put into the sauce, the vegetables cook much less quickly than in boiling water. In the Navarin, moreover,
they are cooked by means of gradual penetration; thus, by slackening the cooking speed of the Navarin, they are cooked to the required extent.
1354—PILAW DE MOUTON A LA TURQUE
Mutton Pilaff is, in fact, nothing but a Navarin in which the tomatoes dominate the other ingredients; it is flavoured with ginger or saffron, according to circumstances, and the usual vegetables are replaced by rice. Prepared in this way, it does not lend itself very well to the exigencies of a restaurant service.
More often, therefore, it is treated like curried mutton; but, instead of serving it with rice a I’Indienne, it is dished in the midst of a pilaff-rice border. Sometimes, too, the rice is served separately, after the manner of a curry dish.
HOUSE LAMB.
1355—BARON (OR PAIR OF HIND-QUARTERS) OF LAMB 1350—DOUBLE (OR PAIR OF LEGS) OF LAMB 1357—QUARTER OF LAMB
1358—FILLET OF LAMB
1359—SADDLE AND NECK OF LAMB
Large joints of lamb for Relevés are cut like those of mutton.
One joint, however, should be added, which is ‘‘ The Haunch’’; and this consists of one leg and half the loin attached.
Large joints of house lamb should be poéled or roasted. Their most suitable adjunct is either their own stock, or a thickened, highly seasoned and clear gravy.
Records on this page
Navarin Printanier