Epigrammes de Mouton en Chaufroix

Ingredients

• a nice breast of mutton
• three or four anchovies
• the hard boiled and sieved yolks of three eggs
• some freshly made white breadcrumbs
• well stiffened brown sauce, or aspic

Method

1. 1

   Remove skin and bones from mutton, flatten it, spread with sausage meat and anchovy mixture, roll, and roast.

2. 2

   Once cooled, mask with brown sauce or aspic and serve with mayonnaise.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 88. The excerpt below is the record exactly as published.

Epigrammes de Mouton en Chaufroix. — Remove the skin, bones, gristle, and superfluous fat from a nice breast of mutton and flatten it out ; then spread it first with a delicate sausage meat farce, and then CHAUFROIX, &c. 181 with a layer of the following farce : mix together some freshly made white breadcrumbs, the hard boiled and sieved yolks of three eggs, three or four anchovies, washed, boned, and lightly chopped, with a grate of lemon peel, salt, and pepper to taste. Now roll up the' meat carefully so as to cover in all the stuffing, in a well buttered paper (clarified beef dripping is equally good), tying it into a roll with broad tape, and then broil or roast it, keeping it well basted over the paper. When cooked set it aside to cool, and when cold remove the paper, tapes, &c., and mask it evenly with well stiffened brown sauce, or aspic

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