Epigrammes de Mouton a la Soubise

Ingredients

• 1J to 2 lbs. breast of mutton
• Glaze
• Soubise puree
• Green peas or French beans
• Brown gravy

Method

1. 1

   Cook and press the mutton as directed in the last recipe.

2. 2

   When cold, cut it in heart-shaped pieces with a cutter, then cut these pieces in two so that they resemble a cutlet in shape, and insert a small piece of bone into the narrow end of each.

3. 3

   Reduce the stock in which the mutton was cooked until it forms a glaze.

4. 4

   Place the pieces of meat on a tin or dish, and heat them in the oven, brushing them over once or twice with the glaze.

5. 5

   Serve them on a bed of thick soubise puree or sauce, putting a small paper frill on each bone.

6. 6

   A few French beans or green peas may be used as a garnish, and some good brown gravy should be served separately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 420. The excerpt below is the record exactly as published.

fipigrammes de Mouton a la SoubDe 1J to 2 lbs. breast of mutton. Glaze. Soubise puree Green peas or French beans. Brown gravy

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