Filets cle Moat a la Tyrolienne

Ingredients

• About 3 lb. best end of a neck of mutton
• 4 small even-sized tomatoes
• 12 button onions
• 1 tablespoonful of chopped parsley
• 1 gill of sweet oil
• 1/2 gill Orleans vinegar
• 1 minced shallot
• 1 bay-leaf
• a clove of garlic
• salt
• 2 oz. ham
• 1 gill demi-glace sauce (No. 237)
• 1 gill stock
• 1 oz. butter
• 1 egg
• bread-crumbs
• frying-fat

Method

1. 1

   Remove the meat from the bones of the neck of mutton, cut it into eight nice fillets, trim off some of the fat, and lay them in a marinade for twelve hours.

2. 2

   The marinade consists of the oil, vinegar, shallot, bay-leaf, garlic, parsley, and salt.

3. 3

   Turn the fillets from time to time.

4. 4

   Cut the tomatoes in halves and squeeze out a little of the pulp.

5. 5

   Peel the button onions, fry them in butter until golden, then add stock and braise in the oven until done.

6. 6

   Egg and crumb the fillets, fry in hot fat until golden brown.

7. 7

   Arrange the fillets in a dish, fill tomatoes with ham, place onions on top, pour demi-glace sauce around, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 223. The excerpt below is the record exactly as published.

ets cle Moat on a la Tyrolienne. — About 3 lb. best end of a neck of mutton, 4 small even-sized tomatoes, 12 button onions, 1 tablespoonful of chopped parsley , 1 gill of sweet oil, \ gill Orleans vinegar, 1 minced shallot, 1 bay-leaf, a clove of garlic salt, 2 oz. ham, 1 gill demi-glace sauce (No. 237), 1 gill stock, 1 oz. butter, 1 egg, bread-crumbs, frying-fat

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