Carre de Mouton a la Ravigote

Ingredients

• A piece of the breast is best for this
• a spoonful of flour
• a cupful of stock
• garlic, if liked
• a few shallots
• two yolks of eggs
• tarragon leaves, parsley, mint, and thyme

Method

1. 1

   Cut the breast into small portions and sauté in fat.

2. 2

   Add flour and stock, seasoning, and garlic or shallots.

3. 3

   Simmer for an hour, remove fat, and add part of the sauce mixed with egg yolks and boiled herbs.

4. 4

   Stir until thickened, then serve.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 68. The excerpt below is the record exactly as published.

Carre de Mouton a la Ravigote. A piece of the breast is best for this. Cut it into small portions, saute them in a little clear fat for a few minutes, add a spoonful of flour and a cupful of stock ; add seasoning and garlic, if ADDENDUM. 207 liked ; if not, a few shallots. Let it simmer for an hour. Then remove all fat ; take away part of the sauce, to which add two yolks of eggs and a lettuce, a handful of cress, tarragon leaves and parsley, mint and thym

Cook this with the app: pantry check, scaling, and the assistant.