Leg of Mutton, Choiseul
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 94. The excerpt below is the record exactly as published.
Leg of mutton, Choiseul O'Brien potatoes Escarole and chicory salad Jam roll pudding Coffee Poached eggs, d'Artois. Place the poached eggs on toast and pour thick tomato sauce over them. Puree of green asparagus. Heat in a casserole three ounces of butter, then add three ounces of flour and four pounds of green asparagus cut in small pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet garni, a little salt, and one teaspoonful of sugar. Boil for an hour, and strain through a very fine sieve. Then put back in casserole and add the yolks of two eggs mixed with one cup of cream. Cut some bread in small squares, fry in butter, and add just before serving. Fillet of turbot, Windsor. Cut six fillets of fish, put in a buttered saute pan, season with salt and white pepper, add one-half glass of white wine and one-half glass of stock, cover with buttered manilla paper, and boil until done. Make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster cut in slices. Place the fillets on a platter, pour the sauce over them, and garnish with six fried shrimps. Leg of mutton, Choiseul. Roast leg of mutton, sauce Madere, garnished with small croustades of puree of peas and puree of spinach
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