Epigrammes de Mouton a la Villeroi

Ingredients

• 14 lbs. breast of mutton
• Allemande sauce
• Egg and bread-crumbs
• Spinach
• Half-glaze sauce
• 1 or 2 tomatoes

Method

1. 1

   Cook and press the meat as directed in Recipe 1083.

2. 2

   When cold, cut it in small round or oval-shaped pieces.

3. 3

   Coat them on one side with some very thick villeroi sauce, and put them in a cool place until set.

4. 4

   Then egg and bread-crumb the epigrams, and fry them in a mixture of butter and lard until a delicate brown colour.

5. 5

   Serve them on a border of nicely-cooked spinach alternately with small sections of cooked tomato, and serve half-glaze sauce round.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 421. The excerpt below is the record exactly as published.

Spigrammes de Mouton a la Villeroi 14 lbs. breast of mutton. Allemande sauce. Egg and bread-crumbs. Spinach. Half -glaze sauce. 1 or 2 tomatoes. Cook and press the meat as directed in Recipe 1083. When cold, cut it in small round or oval- shaped pieces. Coat them on one side with some very thick villeroi sauce (Recipe 746), and put them in a cool place until set. Then egg and bread- crumb the epigrams, and fry them in a mixture of butter and lard until a delicate brown colour. Serve them on a border of nicely-cooked spinach alternately with small sections of cooked tomato, and serve half -glaze sauc

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