Epigrammes de Moutons aux Champignons

Ingredients

• 1-| lbs. breast of mutton
• Vegetables and stock for braising
• Egg and bread-crumbs
• Mushroom sauce
• Potato puree

Method

1. 1

   Prepare a bed of vegetables at the bottom of a stewpan.

2. 2

   Pour in enough good stock to cover these vegetables, and warm all over the fire.

3. 3

   Wipe the meat with a damp cloth, lay it on the top of the vegetables, cover with greased paper, and put the lid on the pan.

4. 4

   Let the meat cook for an hour or longer, until it is quite tender, basting it occasionally with the stock.

5. 5

   When ready, lift it out, remove the bones, and press between two plates with a weight until cold.

6. 6

   Cut the meat into neat round or oval pieces, and egg and bread-crumb them.

7. 7

   Fry them in boiling fat until nicely browned, and drain well.

8. 8

   Arrange the epigrams neatly on a border of potato puree and pour some good mushroom sauce round.

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.

pigrammes de Moutons aux Champignons 1-| lbs. breast otjnutton. Vegetables and stock for braising. Egg and bread-crumbs. Mushroom sauce. Potato puree. First prepare a bed of vegetables at the bottom of a stewpan (see Braising, p. 210). Pour in enough good stock to cover these vegetables, and warm all over the fire. Wipe the meat with a damp cloth, lay it on the top of the vegetables, cover with greased paper, and put the lid on the pan. Let the meat cook for an hour or longer, until it is quite tender, basting it occasionally with the stock. When ready, lift it out, remove the bones, and press between two plates with a weight on the top until cold. Then cut the meat into neat round or oval pieces, and egg and bread-crumb them. Fry them in boiling fat until they are nicely browned, and drain well. Arrange the epigrams neatly on a border of potato puree put through a forcing bag, and pour some good mushroom sauce round. Sufficient for 4 or 5 persons. 1084. fipigrammes de Mouton a la SoubDe 1J to 2 lbs. breast of mutton. Glaze. Soubise puree Green peas or French beans. Brown gravy. Cook and press the mutton as directed in last recipe. 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. Reduce the stock in which the mutton was cooked until it forms a glaze. 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. Serve them on a bed of thick soubise puree or sauce (Recipe 1080), putting a small paper frill on each bone. A few French beans or green peas may be 264 COOKERY FOR EVERY HOUSEHOLD used as a garnish, and some good brown gravy should be served separately. Sufficient for 5 or 6 persons. 1085. ISpigrammes de Mouton a la Villeroi 14 lbs. breast of mutton.

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