Fritot de Mouton a la Soubise

Ingredients

• Cut out some small rounds of cold mutton.
• spread half the number of rounds with the Soubise mixture.
• pour round some good brown gravy.

Method

1. 1

   Spread half the rounds of mutton with Soubise mixture, place remaining rounds on top, egg and crumb them, and fry in hot fat until brown.

2. 2

   Serve on mashed potato with turnip puree.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 27. The excerpt below is the record exactly as published.

Fritot de Mouton a la Soubise. Cut out some small rounds of cold mutton, spread half the number of rounds with the Soubise mixture, and place on top the remaining rounds. Egg and crumb them carefully, and fry them in hot fat a nice brown. Dish them on a circle of mashed potato with a turnip puree, and pour round some good brown gravy.

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