Medallions of Mutton with Green Pea Salad

Ingredients

• Remove the bones and fat from lamb or mutton chops.
• cover with brown chaudfroid sauce.
• decorate with white and yolk of egg.

Method

1. 1

   Braise the meat with the bones and fine-cut vegetables until tender.

2. 2

   Let cool under a weight, cover with brown chaudfroid sauce, decorate with white and yolk of egg, and brush over with liquid aspic.

3. 3

   Serve cold with cooked peas dressed with French dressing.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 40. The excerpt below is the record exactly as published.

MEDALLIONS OF MUTTON WITH GREEN PEA SALAD. Remove the bones and fat from lamb or mutton chops, and skewer the meat in rounds. Braise the meat with the bones and fine-cut vegetables until tender ; let cool under a weight, cover with brown chaudfroid s.iuce. decorate witli white and yolk of egg

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