Langues de mouton aux ^pinards.
Broiled sheep's tongues, with spinach.
Langues de mouton en papillotes.
Braised sheep's tongues, dressed in paper cases, and
glazed.
ENTREES : MOUTON MUTTON 203
Lajigues de mouton aux olives.
Braised sheep's tongues with French olives.
Langues de tnouton a la Soubise.
Braised sheep's tongues with onion puree. (Soubise
sauce.)
Langues de mouton a la Duxelles.
Boiled sheep's tongues, split, ranged on a dish,
spread over mth a mixture of soaked bread, chopped
parsley or mushrooms, Qgg yolks, and seasoning, sauced
over with Duxelles sauce, sprinkled with bread crumbs,
and baked in the oven. .
Longe de mouton en chevreuil.
Boned loin of mutton stewed in a strong game stock
with plenty of savoury herbs, carrots, onions, pepper-
corns, and juniper berries, served with port wine sauce.
Longe de tnouton a la demi-glace.
Braised loin of mutton with demi-glace sauce.
Longe de mouton a la Celestine.
Braised loin of mutton with stuffed rolled pancakes,
dipped in frying batter and fried.
Longe de mouton a la Duhonzed.
Roast loin of mutton boned, with stuffed potatoes
and tomato sauce.
Mouton e7i ragoitt d VIrlandaise,
Irish stew. (Mutton stewed in stock with potatoes
and onions.)
Pieds de mouton d la poulette.
White stew of sheep's trotters with sliced mushrooms
and chopped parsley.
13
204 PRACTICAL GASTRONOMY
Pieds de mouton frits a la Tartare.
Fried sheep's trotters with Tartare sauce.
Pieds de mouton frits a la tottiate.
Fried sheep's trotters with tomato sauce.
Pieds de mouton a la Bouennaise.
Boiled sheep's trotters, stuffed \vith sausage meat,
dipped in frying batter, and fried in hot fat, served with
piquante sauce.
Poitrine de mouton aux macaronis.
Breast of mutton cut into square pieces, stewed, and
served with stewed macaroni and tomato sauce.
Poitrine de tnouton aux petits pois.
Breast of mutton cut into square pieces, stewed the
same way as ragout with green peas.
Poitrine de mouton a la Nivernaise.
Braised breast of mutton stuffed, served with braised
turnips.
Poitrine de mouton, sauce piquante.
Braised breast of mutton with piquante sauce.
Poitrine de mouton, sauce Bobert.
Braised breast of mutton with brown onion sauce.
Poitrine de mouton aux haricots verts.
Braised breast of mutton with French beans.
Queues de mouton hrais&es a la Franqaise.
Sheep's tails braised, with carrots, turnips, small
onions, garnished with the vegetables and fried pota-
toes.
ENTREES : MOUTON — MUTTON 205
Queues de moutoji aux &pmarcls.
Braised sheep's tails with spinach.
Queues de mo^tton d la jardiniere.
Braised sheep's tails with finely cut mixed spring
vegetables.
Kognons de mouton a la maitre d'hotel.
Broiled sheep's kidneys with maitre d'hotel butter.
Bognons de mouton panes.
Parboiled split sheep's kidneys put on skewers,
buttered, bread crumbed, and baked in the oven, or fried
in butter.
Bognons de rnotito^i a la Turhigo.
Sliced sheep's kidneys stewed with finely chopped
shallots and white wine mixed with small pieces of
sausages and discs of broiled lean bacon.
Bognons de moiiton saiUes a la Franqaise.
SHced sheep's kidneys, seasoned with Cayenne
pepper, broiled over a quick fire, when partly done
drudged with flour, and finished with demi -glace sauce,
garnished with fried croutons, and sprinkled with
chopped parsley.
Bognons de mouton a Vepicurienne.
Page 71
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Langues de mouton aux ^pinards.
Broiled sheep's tongues, with spinach.
Langues de mouton en papillotes.
Braised sheep's tongues, dressed in paper cases, and
glazed.
ENTREES : MOUTON MUTTON 203
Lajigues de mouton aux olives.
Braised sheep's tongues with French olives.
Langues de tnouton a la Soubise.
Braised sheep's tongues with onion puree. (Soubise
sauce.)
Langues de mouton a la Duxelles.
Boiled sheep's tongues, split, ranged on a dish,
spread over mth a mixture of soaked bread, chopped
parsley or mushrooms, Qgg yolks, and seasoning, sauced
over with Duxelles sauce, sprinkled with bread crumbs,
and baked in the oven. .
Longe de mouton en chevreuil.
Boned loin of mutton stewed in a strong game stock
with plenty of savoury herbs, carrots, onions, pepper-
corns, and juniper berries, served with port wine sauce.
Longe de tnouton a la demi-glace.
Braised loin of mutton with demi-glace sauce.
Longe de mouton a la Celestine.
Braised loin of mutton with stuffed rolled pancakes,
dipped in frying batter and fried.
Longe de mouton a la Duhonzed.
Roast loin of mutton boned, with stuffed potatoes
and tomato sauce.
Mouton e7i ragoitt d VIrlandaise,
Irish stew. (Mutton stewed in stock with potatoes
and onions.)
Pieds de mouton d la poulette.
White stew of sheep's trotters with sliced mushrooms
and chopped parsley.
13
204 PRACTICAL GASTRONOMY
Pieds de mouton frits a la Tartare.
Fried sheep's trotters with Tartare sauce.
Pieds de mouton frits a la tottiate.
Fried sheep's trotters with tomato sauce.
Pieds de mouton a la Bouennaise.
Boiled sheep's trotters, stuffed \vith sausage meat,
dipped in frying batter, and fried in hot fat, served with
piquante sauce.
Poitrine de mouton aux macaronis.
Breast of mutton cut into square pieces, stewed, and
served with stewed macaroni and tomato sauce.
Poitrine de tnouton aux petits pois.
Breast of mutton cut into square pieces, stewed the
same way as ragout with green peas.
Poitrine de mouton a la Nivernaise.
Braised breast of mutton stuffed, served with braised
turnips.
Poitrine de mouton, sauce piquante.
Braised breast of mutton with piquante sauce.
Poitrine de mouton, sauce Bobert.
Braised breast of mutton with brown onion sauce.
Poitrine de mouton aux haricots verts.
Braised breast of mutton with French beans.
Queues de mouton hrais&es a la Franqaise.
Sheep's tails braised, with carrots, turnips, small
onions, garnished with the vegetables and fried pota-
toes.
ENTREES : MOUTON — MUTTON 205
Queues de moutoji aux &pmarcls.
Braised sheep's tails with spinach.
Queues de mo^tton d la jardiniere.
Braised sheep's tails with finely cut mixed spring
vegetables.
Kognons de mouton a la maitre d'hotel.
Broiled sheep's kidneys with maitre d'hotel butter.
Bognons de mouton panes.
Parboiled split sheep's kidneys put on skewers,
buttered, bread crumbed, and baked in the oven, or fried
in butter.
Bognons de rnotito^i a la Turhigo.
Sliced sheep's kidneys stewed with finely chopped
shallots and white wine mixed with small pieces of
sausages and discs of broiled lean bacon.
Bognons de moiiton saiUes a la Franqaise.
SHced sheep's kidneys, seasoned with Cayenne
pepper, broiled over a quick fire, when partly done
drudged with flour, and finished with demi -glace sauce,
garnished with fried croutons, and sprinkled with
chopped parsley.
Bognons de mouton a Vepicurienne.