a la Bohemienne — soaked in marinade, roasted,
and served in a brown sauce with pickled
onions, olives, currant jelly, etc.
114 MENUS MADE EASY.
A leg or neck of mutton is also dressed in this
way.
A fore-quarter of Southdown mutton is called
Quartier de pre-sale. Served with haricot beans,
it is a la Bretonne.
A Saddle of mutton as —
Selle de mouton a VAnglaise or en broche is roasted.
au laver — served with laver and a brown sauce.
rdtie a lavenaison — it is hung a fortnight, roasted,
and served in a brown sauce with wine, etc.
a la Mirabeau — roasted, and served in Poivrade
sauce with chopped gherkins and beetroot.
a la Polonaise. The meat of a roast saddle is
cut out, minced, and put back again with
brown sauce, etc., keeping the shape by a wall
of mashed potatoes ; it is sprinkled with bread-
crumbs, and browned. Dressed in this way,
with a puree of onions over the mince, and
served with Soubise sauce, it is called a la
Marseillaise.
A Leg of mutton as —
Gigot roti is roasted ; a la Portugaise, it is served
with Spanish onions.
a la Russe — roasted, and the cooking finished in
burning brandy; served with the gravy and
brandy.
a la Provenqale — garlic inserted into the leg;
roasted and served with Bretonne sauce.
en chevreuil — larded, soaked in oil and roasted ;
served with Poivrade sauce.
REMOVES OR RELEVE*S. 115
Gigot a la Flamande — boiled, and served with car-
rots and mashed turnips. It is also served with
caper sauce — sauce aux cdpres.
a la Eoyale is larded and braised; a la Jar-
diniere — with a Jardiniere garnish ; a la
Napolitaine — with macaroni and Neapolitan
sauce ; a. la Soubise — with Soubise sauce and
potato croquettes.
de sept heures is boned, and stewed for seven
hours with vegetables.
farci is boned, stuffed and roasted ; served with
tomato or Soubise sauce.
a la Bretonne is stuffed and braised, and served
with Bretonne sauce and haricot beans.
a la Polonaise is braised, cut in slices without
severing them from the bone, and a stuffing
put between each slice.
A Neck of mutton as —
Carre de mouton is roasted; bouitti — boiled; aux
cdpres — served with caper sauce ; a la Niver-
naise — with carrots and mashed turnips, and
caper sauce in a sauce-boat.
au riz — cooked with rice, slices of onion and
dice of ham.
a VIrlandaise is braised and served with onions
and potato croquettes.
a la Dustan is served with a puree of haricot
beans ; a la Jardiniere — with a Jardiniere
garnish; or with any dressed vegetable or
puree, naming it accordingly.
a la Provenqale — spread with ^i pure'e of onioms.
116 MENUS MADE EASY.
breadcrumbed and browned; served in a
highly seasoned brown sauce.
Carre de mouton a la SouUse — larded, braised,
and served with Soubise sauce.
au chevreuil — larded, soaked in marinade and
braised ; served with Chevreuil sauce and
potatoes cut in little balls. If stewed prunes
are substituted for the potatoes, it may be
called a VAllemande.
a VAlgerienne — larded, soaked in marinade and
roasted; served in brown sauce with some
of the marinade and French plums.
Carres de mouton a la legumiere are two necks
roasted, put together like a saddle, and the
space between filled up with mashed potato,
garnished with other vegetables.
A Loin of mutton may be dressed in many of
the ways suggested for necks ; also as —
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a la Bohemienne — soaked in marinade, roasted,
and served in a brown sauce with pickled
onions, olives, currant jelly, etc.
114 MENUS MADE EASY.
A leg or neck of mutton is also dressed in this
way.
A fore-quarter of Southdown mutton is called
Quartier de pre-sale. Served with haricot beans,
it is a la Bretonne.
A Saddle of mutton as —
Selle de mouton a VAnglaise or en broche is roasted.
au laver — served with laver and a brown sauce.
rdtie a lavenaison — it is hung a fortnight, roasted,
and served in a brown sauce with wine, etc.
a la Mirabeau — roasted, and served in Poivrade
sauce with chopped gherkins and beetroot.
a la Polonaise. The meat of a roast saddle is
cut out, minced, and put back again with
brown sauce, etc., keeping the shape by a wall
of mashed potatoes ; it is sprinkled with bread-
crumbs, and browned. Dressed in this way,
with a puree of onions over the mince, and
served with Soubise sauce, it is called a la
Marseillaise.
A Leg of mutton as —
Gigot roti is roasted ; a la Portugaise, it is served
with Spanish onions.
a la Russe — roasted, and the cooking finished in
burning brandy; served with the gravy and
brandy.
a la Provenqale — garlic inserted into the leg;
roasted and served with Bretonne sauce.
en chevreuil — larded, soaked in oil and roasted ;
served with Poivrade sauce.
REMOVES OR RELEVE*S. 115
Gigot a la Flamande — boiled, and served with car-
rots and mashed turnips. It is also served with
caper sauce — sauce aux cdpres.
a la Eoyale is larded and braised; a la Jar-
diniere — with a Jardiniere garnish ; a la
Napolitaine — with macaroni and Neapolitan
sauce ; a. la Soubise — with Soubise sauce and
potato croquettes.
de sept heures is boned, and stewed for seven
hours with vegetables.
farci is boned, stuffed and roasted ; served with
tomato or Soubise sauce.
a la Bretonne is stuffed and braised, and served
with Bretonne sauce and haricot beans.
a la Polonaise is braised, cut in slices without
severing them from the bone, and a stuffing
put between each slice.
A Neck of mutton as —
Carre de mouton is roasted; bouitti — boiled; aux
cdpres — served with caper sauce ; a la Niver-
naise — with carrots and mashed turnips, and
caper sauce in a sauce-boat.
au riz — cooked with rice, slices of onion and
dice of ham.
a VIrlandaise is braised and served with onions
and potato croquettes.
a la Dustan is served with a puree of haricot
beans ; a la Jardiniere — with a Jardiniere
garnish; or with any dressed vegetable or
puree, naming it accordingly.
a la Provenqale — spread with ^i pure'e of onioms.
116 MENUS MADE EASY.
breadcrumbed and browned; served in a
highly seasoned brown sauce.
Carre de mouton a la SouUse — larded, braised,
and served with Soubise sauce.
au chevreuil — larded, soaked in marinade and
braised ; served with Chevreuil sauce and
potatoes cut in little balls. If stewed prunes
are substituted for the potatoes, it may be
called a VAllemande.
a VAlgerienne — larded, soaked in marinade and
roasted; served in brown sauce with some
of the marinade and French plums.
Carres de mouton a la legumiere are two necks
roasted, put together like a saddle, and the
space between filled up with mashed potato,
garnished with other vegetables.
A Loin of mutton may be dressed in many of
the ways suggested for necks ; also as —