Fillets of Mutton a la Roumaine

Ingredients

• a piece of the best end of a neck of mutton
• about one ounce of glaze
• pepper
• salt
• medium-sized tomatoes
• a small piece of bread
• some fresh haricot beans
• plenty of butter
• a sprinkling of chopped parsley

Method

1. 1

   Trim and cut the mutton into fillets, flatten slightly, sprinkle with pepper and salt, and fry in hot butter.

2. 2

   Once done, add melted glaze and dish up with tomatoes filled with bread and haricot beans cooked in butter.

3. 3

   Serve warm.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 41. The excerpt below is the record exactly as published.

Fillets of Mutton, a la Roumaine). — Take a piece of the best end of a 72 Little French Dinners. neck of mutton, take away all the bone, trim off any superfluous fat and skin and then cut it up into fillets from half to three-quarters of an inch in thickness. Trim them neatly, flattening them slightly with a cutlet bat, sprinkle them on both sides with pepper and salt and fry them in hot butter over a brisk fire. Turn them, and when they are done on both sides add about one ounce of glaze previ- ously melted ; turn the noisettes over in it and dish them up in a circle alternated with tomatoes prepared as follows : Choose medium-sized tomatoes as round in shape as possible, cut off the tops, remove the pips and some of the pulp and put a small piece of bread in the hollow. Place the tomatoes on a buttered tin well rubbed with a shallot, cover them with a buttered paper and cook them in the oven for about twenty minutes ; then remove the pieces of bread and fill the tomatoes with some fresh haricot beans (flageolets), which have been first cooked in boiling salted water and then drained thoroughly and tossed in plenty of butter with pepper and salt to taste, and a sprinkling of chopped parsley

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