Also served plainly roasted, and braised and suit-
able garnish, Bretonne, Bourgeoise, etc.
Selle de Mouton (Saddle of Mutton).
A la Metternich — Braised dry, sliced and replaced,
and masked with bechamel sauce and paprika,
cheese and gratine, garnished with timbale of
rice pilaff, jus lie.
Mornay — Braised dry and sliced and replaced,
masked with Mornay sauce and gratine,
jus lie.
Prince Orloff — Braised, sliced and replaced, masked
with puree of mushrooms and soubise, cheese
and crumbs and gratine, garnished with braised
lettuce and celery, jus lie.
St. Germain — Boasted, breadcrumbs over, grilled
tomatoes, aubergine and mushroom round,
jus lie.
Mutton and Lamb.
The following garnishes are suitable for saddles :
Alsacienne, Beatrix, Bouquetiere, Chatelaine, Dau-
phine, Duchesse, Favorite, Flamande, Hongroise,.
Languedocienne, Lorraine, Mentonnaise, Moderne,
N^oise, Portugaise, Provencale, Renaissance, Riche-
lieu, Romanoff, Sarde, etc. etc.
316
The New Practical Cookery Guide.
Selle d’Agneau (Saddle of Lamb)
Are prepared as Saddle of Mutton.
A V Anglais e — They are plainly roasted and served
with mint sauce.
Acjneau de Pouillac — Small special French lamb
imported from Pouillac.
Agneau Pascal — A small house lamb roasted whole,
and served in the ordinal' v way.
Epaule de Mouton ou d’Agneau (Shoulder of
Mutton or Lamb).
Shoulders of mutton are rarely served in high
class cookery, the following are a few of the most
popular ways of serving them.
A V Anglais e — It is roasted plain and served with
onion sauce and roasted potatoes.
A la Boulangere — Boned and rolled, and roasted
with onions and potatoes and served with
jus lie.
Bonne Femme — Boned and farced with pork farce,
rolled and roasted with sliced onions, and served
with haricot beans and carrots, jus lie.
Braisee — Boned and braised and served with any
garnish, as for saddles.
Shoulders of lamb can be prepared the same as
mutton h l’Anglaise, roasted plain and served with
mint sauce ; the same applies to forequarters and
hindquarters of lamb.
Releve ( Remove ).
317
Carre de Mouton (Neck of Mutton).
The best end only is used, neatly trimmed and
roasted or braised as required.
.2 la Beaucaire — Roasted and served with tomatoes
and fonds, jus lie with tarragon.
Bonne Femme — Braised in casserole with button
onions and noisette potatoes.
Mireille — Roasted and served with pomme Anna,
mixed with julienne of fonds, demiglace.
Limousine — Bated and served with glaze onions and
chestnuts, jus lie.
Printanier — Braised and served with printanier
garnish, jus lie.
So'ibise — Braised with onions, soubise and jus lie.
Toscane — Baked in casserole between two layers of
Anna potatoes, Parmesan over lightly gratines.
Carre d’Agneau (Neck of Lamb).
Same preparation as mutton ; it is advisable to
cook the delicate necks of small lamb. Barded with
slices of larding bacon.
Longe et Filet de Yeau (Loin and Fillet of
Yeal).
A l’ Anglais e — Farced with veal stuffing and roasted,
served with boiled ham or bacon, jus lie.
Ancienne — Boned, braised, and served with braised
lettuce, French beans, demiglace with braised
liquor strained and reduced.
318
The New Practical Cookery Guide.
Bourgeoise — Larded and braised, Bourgeoise garnish,
jus lie.
Boulanger e — Roasted with Boulangere potatoes, jus
lie.
Bruxelloise — Larded, braised, and served with sauteed
sprouts and noisette potatoes, jus lie.
Page 122
Presented as published in 1913. 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
Also served plainly roasted, and braised and suitable garnish, Bretonne, Bourgeoise, etc.
Selle de Mouton (Saddle of Mutton).
A la Metternich — Braised dry, sliced and replaced, and masked with bechamel sauce and paprika, cheese and gratine, garnished with timbale of rice pilaff, jus lie.
Mornay — Braised dry and sliced and replaced, masked with Mornay sauce and gratine, jus lie.
Prince Orloff — Braised, sliced and replaced, masked with puree of mushrooms and soubise, cheese and crumbs and gratine, garnished with braised lettuce and celery, jus lie.
St. Germain — Roasted, breadcrumbs over, grilled tomatoes, aubergine and mushroom round, jus lie.
Mutton and Lamb.
The following garnishes are suitable for saddles : Alsacienne, Beatrix, Bouquetiere, Chatelaine, Dauphine, Duchesse, Favorite, Flamande, Hongroise, Languedocienne, Lorraine, Mentonnaise, Moderne, Niçoise, Portugaise, Provencale, Renaissance, Richelieu, Romanoff, Sarde, etc. etc.
The New Practical Cookery Guide.
Selle d’Agneau (Saddle of Lamb)
Are prepared as Saddle of Mutton.
A l'Anglaise — They are plainly roasted and served with mint sauce.
Agneau de Pouillac — Small special French lamb imported from Pouillac.
Agneau Pascal — A small house lamb roasted whole, and served in the ordinary way.
Epaule de Mouton ou d’Agneau (Shoulder of
Mutton or Lamb).
Shoulders of mutton are rarely served in high class cookery, the following are a few of the most popular ways of serving them.
A l'Anglaise — It is roasted plain and served with onion sauce and roasted potatoes.
A la Boulangere — Boned and rolled, and roasted with onions and potatoes and served with jus lie.
Bonne Femme — Boned and farced with pork farce, rolled and roasted with sliced onions, and served with haricot beans and carrots, jus lie.
Braisee — Boned and braised and served with any garnish, as for saddles.
Shoulders of lamb can be prepared the same as mutton h l’Anglaise, roasted plain and served with mint sauce ; the same applies to forequarters and hindquarters of lamb.
Releve ( Remove ).
Carre de Mouton (Neck of Mutton).
The best end only is used, neatly trimmed and
roasted or braised as required.
A la Beaucaire — Roasted and served with tomatoes and fonds, jus lie with tarragon.
Bonne Femme — Braised in casserole with button onions and noisette potatoes.
Mireille — Roasted and served with pomme Anna, mixed with julienne of fonds, demiglace.
Limousine — Braised and served with glazed onions and chestnuts, jus lie.
Printanier — Braised and served with printanier garnish, jus lie.
So'ibise — Braised with onions, soubise and jus lie.
Toscane — Baked in casserole between two layers of Anna potatoes, Parmesan over lightly gratines.
Carre d’Agneau (Neck of Lamb).
Same preparation as mutton ; it is advisable to
cook the delicate necks of small lamb. Barded with
slices of larding bacon.
Longe et Filet de Veau (Loin and Fillet of Veal).
A l'Anglaise — Farced with veal stuffing and roasted, served with boiled ham or bacon, jus lie.
Ancienne — Boned, braised, and served with braised lettuce, French beans, demiglace with braised liquor strained and reduced.
The New Practical Cookery Guide.
Bourgeoise — Larded and braised, Bourgeoise garnish, jus lie.
Boulangere — Roasted with Boulangere potatoes, jus lie.
Bruxelloise — Larded, braised, and served with sauteed sprouts and noisette potatoes, jus lie.