Fillets of Mutton à la Minute
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
A fillet of beef can also be prepared in this manner.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 100. The excerpt below is the record exactly as published.
Fillets of mutton à la minute. ne Oie rôti. Roast goose. Aubergines à la provençale. Egg-plant à la provençale. Beignets de pommes glacés. Glazed apple fritters. Purée of partridge. Roast fifty chestnuts, peel, and simmer them in strong stock. Roast a freshly-killed partridge, cut off all the meat; drain the chestnuts, and pound in a mortar with the partridge; pass through a tammy, stir in some crumb of bread, which has been soaked in the chestnut stock, and serve very hot. Fillets of mutton à la minute. Boil some strong stock in a saucepan ; when nearly reduced to a glaze, add a large slice of bacon and your fillets of mutton
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Cook this with the app: pantry check, scaling, and the assistant.