Haricot or Ragout. — Pieces of loin or neck of
mutton or lamb, fried in butter, with a few small
turned carrots, turnips, and onions, drained, and
stewed in brown sauce.
— a la Bourgeoise. — Braised, with vegetables ;
garnished with same, and small braised button
onions and boiled potato dumplings.
— a 1’EcOSSaise. — Stewed lamb in brown sauce,
surrounded with small forcemeat timbales lined
with thin pancakes.
— a la Flamande. — Stewed in brown sauce, with
spring vegetables cut into neat shapes.
— a la Hessoise. — Par-fried, stewed in brown sauce ;
served with sour-crout (choux-croute), and pieces of
small ham sausages.
— a l’lndienne. — Par-fried, and stewed in curry
sauce ; served in a border of boiled rice.
— a la Parisienne. — Par-fried, stewed in brown
sauce, with cubes of carrots and turnips and fried
button onions ; garnished with small round fried
potatoes.
LAMB AND MUTTON
hi
Haricot or Ragout aux Petits Pois.— Par-fried,
stewed in brown sauce, with green peas.
— & la Provengale. — Hashed, reheated in brown
onion sauce, and garnished with small stuffed
tomatoes.
Langues d’Agneau.— Lamb’s tongues.
— a la Duxelles. — Braised, spread over with a
mixture of breadcrumbs, chopped shallots, parsley,
and mushrooms, butter and egg-yolks, dressed on a
dish, coated with duxelles sauce, and browned in
a sharp oven.
— marinees. — Pickled and broiled ; served with
brown sauce.
— au Madere. — Braised, in Madeira wine sauce.
— a la Soubise. — Braised, served with white onion
puree and demi-glace sauce.
Langues de Mouton.— Sheep’s tongues.
— braisees a la Fran§aise. — Blanched and
braised, split in half, and garnished with puree of
turnips, braised button onions, and turned carrots ;
brown sauce.
— aux Olives. — Braised, with French olives ; brown
sauce.
— en papillotes. — Braised, dressed in paper cases,
and glazed.
— grillees a la Suisse. — Cooked, split in halves,
seasoned, dipped in butter and breadcrumbs, and
grilled ; served with piquant sauce.
Longe de Mouton en Chevreuil.— Boned loin of
mutton stewed in a rich game stock, flavoured with
savoury herbs, carrots, onions, peppercorns and
juniper berries ; served with port wine sauce.
— a la Celestine. — Braised, garnished with pan-
cakes spread over with chicken farce, rolled,
dipped in frying batter and fried.
— k la Demi-glace. — Braised, and served with
demi-glace sauce.
— a la Dubonzed. — Boned and roast ; garnished
with stuffed potatoes ; tomato sauce.
Noisettes de pre-sale, Chatelaine. — Braised
noisettes (fillets of mutton) dressed on halves of
braised lettuce ; garnished with noisette potatoes
and artichoke bottoms filled with chestnut puree ;
sauce madere.
— Maintenon. — Small slices from neck or loin of
mutton, free from bone and skin, breaded and
fried, dressed on croutons ; garnished with arti-
choke bottoms filled with green peas ; sauce, demi-
glace.
1 12
ENTRIES
Noisettes d’Agneau au Chou.— Small lamb chops,
freed from skin, fat and bone, tossed in batter and
braised, with small spring cabbages.
Oreilles d’Agneau.— Lamb’s ears.
Oreilles de Mouton.— Sheep’s ears.
Oreilles d’Agneau farcies.— Stuffed lamb’s ears,
fried or braised.
— frites, sauce Tomate. — Fried lamb’s ears with
tomato sauce.
— gratinees. — Stewed lamb’s ears, sauced over,
breaded, and baked.
— a l’lndienne. — Curried lamb’s ears with boiled
rice.
— a l’ltalienne. — Braised lamb’s ears with Italian
sauce.
Pieds d’Agneau.— Lamb’s feet.
Pieds de Mouton. — Sheep’s trotters.
Page 64
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
A modernized reading is not available for this page yet. You are seeing the original text.
Haricot or Ragout. — Pieces of loin or neck of
mutton or lamb, fried in butter, with a few small
turned carrots, turnips, and onions, drained, and
stewed in brown sauce.
— a la Bourgeoise. — Braised, with vegetables ;
garnished with same, and small braised button
onions and boiled potato dumplings.
— a 1’EcOSSaise. — Stewed lamb in brown sauce,
surrounded with small forcemeat timbales lined
with thin pancakes.
— a la Flamande. — Stewed in brown sauce, with
spring vegetables cut into neat shapes.
— a la Hessoise. — Par-fried, stewed in brown sauce ;
served with sour-crout (choux-croute), and pieces of
small ham sausages.
— a l’lndienne. — Par-fried, and stewed in curry
sauce ; served in a border of boiled rice.
— a la Parisienne. — Par-fried, stewed in brown
sauce, with cubes of carrots and turnips and fried
button onions ; garnished with small round fried
potatoes.
LAMB AND MUTTON
hi
Haricot or Ragout aux Petits Pois.— Par-fried,
stewed in brown sauce, with green peas.
— & la Provengale. — Hashed, reheated in brown
onion sauce, and garnished with small stuffed
tomatoes.
Langues d’Agneau.— Lamb’s tongues.
— a la Duxelles. — Braised, spread over with a
mixture of breadcrumbs, chopped shallots, parsley,
and mushrooms, butter and egg-yolks, dressed on a
dish, coated with duxelles sauce, and browned in
a sharp oven.
— marinees. — Pickled and broiled ; served with
brown sauce.
— au Madere. — Braised, in Madeira wine sauce.
— a la Soubise. — Braised, served with white onion
puree and demi-glace sauce.
Langues de Mouton.— Sheep’s tongues.
— braisees a la Fran§aise. — Blanched and
braised, split in half, and garnished with puree of
turnips, braised button onions, and turned carrots ;
brown sauce.
— aux Olives. — Braised, with French olives ; brown
sauce.
— en papillotes. — Braised, dressed in paper cases,
and glazed.
— grillees a la Suisse. — Cooked, split in halves,
seasoned, dipped in butter and breadcrumbs, and
grilled ; served with piquant sauce.
Longe de Mouton en Chevreuil.— Boned loin of
mutton stewed in a rich game stock, flavoured with
savoury herbs, carrots, onions, peppercorns and
juniper berries ; served with port wine sauce.
— a la Celestine. — Braised, garnished with pan-
cakes spread over with chicken farce, rolled,
dipped in frying batter and fried.
— k la Demi-glace. — Braised, and served with
demi-glace sauce.
— a la Dubonzed. — Boned and roast ; garnished
with stuffed potatoes ; tomato sauce.
Noisettes de pre-sale, Chatelaine. — Braised
noisettes (fillets of mutton) dressed on halves of
braised lettuce ; garnished with noisette potatoes
and artichoke bottoms filled with chestnut puree ;
sauce madere.
— Maintenon. — Small slices from neck or loin of
mutton, free from bone and skin, breaded and
fried, dressed on croutons ; garnished with arti-
choke bottoms filled with green peas ; sauce, demi-
glace.
1 12
ENTRIES
Noisettes d’Agneau au Chou.— Small lamb chops,
freed from skin, fat and bone, tossed in batter and
braised, with small spring cabbages.
Oreilles d’Agneau.— Lamb’s ears.
Oreilles de Mouton.— Sheep’s ears.
Oreilles d’Agneau farcies.— Stuffed lamb’s ears,
fried or braised.
— frites, sauce Tomate. — Fried lamb’s ears with
tomato sauce.
— gratinees. — Stewed lamb’s ears, sauced over,
breaded, and baked.
— a l’lndienne. — Curried lamb’s ears with boiled
rice.
— a l’ltalienne. — Braised lamb’s ears with Italian
sauce.
Pieds d’Agneau.— Lamb’s feet.
Pieds de Mouton. — Sheep’s trotters.