Filets de Mouton a la Tyrolienne

Ingredients

• 1| lbs. best end neck of mutton
• 1 dessert-sp. chopped onion
• 1 dessert-sp. chopped parsley
• 1 dessert-sp. chopped mushrooms
• Salt
• Pepper
• 1 glass sherry or white wine
• Egg and bread-crumbs
• A potato border
• Sauce Madere
• Green peas
• Fresh mushrooms

Method

1. 1

   Buy the mutton in one piece and bone it.

2. 2

   Cut it in slices about 4 inch thick, and trim these neatly to a round shape.

3. 3

   Put the chopped parsley and onion onto a plate with the wine, pepper, salt, and a little chopped mushroom, made from the trimmings of the mushrooms used as a garnish.

4. 4

   Lay the fillets of mutton in this, and let them marinade for from 0.5 to 1 hour, turning them occasionally.

5. 5

   Then drain off the wine, which must be added to the sauce, dry the fillets of mutton and, a few minutes before serving, fry them in a small quantity of butter in a frying pan.

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.

Filets de Mouton & la Tyrolienne 1| lbs. best end neck of mutton. 1 dessert-sp. chopped onion. 1 dessert-sp. chopped parsley. 1 dessert-sp. chopped mushrooms. Salt. Pepper. 1 glass sherry or white wine. Egg and bread-crumbs. A potato border. Sauce Madere. Green peas. Garnish — Fresh mushrooms

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