Filets de Mouton k la Tyrolienne

Ingredients

• About 3 lb. best end of a neck of mutton
• 6 small even-sized tomatoes
• 12 button onions
• 1 table-spoonful of chopped parsley
• i gill of sweet oil
• J gill Orleans vinegar
• I minced shallot
• i bay-leaf
• a clove of garlic
• salt
• 2 oz. ham
• i gill demi-glace sauce
• i gill stock
• I oz. butter
• I egg
• bread-crumbs
• frying fat

Method

1. 1

   Remove the meat from the bones of the neck of mutton, cut it into 8 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, coarsely chopped parsley, and salt.

3. 3

   It is advisable to 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 a golden colour in the butter; when this is done pour off the butter, add the stock, and let come to the boil quickly; skim well, and braise the onions in the oven until done.

6. 6

   The stock should, by the time the onions are done, be reduced so as to glaze them completely.

7. 7

   Put the butter left from the onions in a sauté-pan, place in the tomatoes, season with pepper and salt, and fry gently for a few minutes.

8. 8

   Take out the fillets from the marinade, drain them on a cloth, then egg and crumb them, and fry in hot fat to a golden brown.

9. 9

   They must not be cooked too slowly, else they will not be done by the time they are of the desired colour.

10. 10

    Range the fillets neatly in a row in the centre of an oblong entree dish.

11. 11

    Have ready the ham finely chopped and warmed in just sufficient brown sauce to moisten.

12. 12

    Put a dessert-spoonful of the ham in each half of tomato, place a button onion on top of each, and garnish the dish with them.

13. 13

    Pour the demi-glace sauce round the base of the dish, and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 49. The excerpt below is the record exactly as published.

Filets de Mouton k la Tyrolienne. (Fillets of Mutton, Tyrolean Style.) About 3 lb. best end of a neck of mutton, 6 small even- sized tomatoes, 12 button onions, i table-spoonful of chopped parsley, i gill of sweet oil, J gill Orleans vinegar, I minced shallot, i bay-leaf, a clove of garlic, salt, 2 oz. ham, I gill demi-glace sauce, i gill stock, i oz. butter, I egg, bread-crumbs, frying fat

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