Mutton with Mousse of Veal a la Macedoine

Ingredients

• Take nice fillets of leg of mutton
• three-quarters of a pound veal
• half pound sausage meat
• whites of two eggs
• half milk and cream
• half milk and cream
• pepper
• salt
• sherry
• garnish with truffles
• Spanish pepper
• tongue (or ham, if at hand)
• with sherry, water, carrots, onions, salt, and pepper

Method

1. 1

   Pound fillets of mutton until tender, fill with a mixture of veal and sausage meat, season, and roll.

2. 2

   Roast for one hour with sherry, water, carrots, and onions, basting occasionally.

3. 3

   Glaze with a brown thin glaze and serve with macedoine vegetables.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 244. The excerpt below is the record exactly as published.

Mutton with Mousse of Veal a la Macedoine Mou ton a la Mousse de Veau, a la Macedoine Take nice fillets of leg of mutton; put on a table; join one slice to another, pounding it well with the rolling pin or potato masher until nice and tender; then fill. Filling. To three-quarters of a pound veal take half pound sausage meat. Pass through machine six times with the whites of two eggs, then press through a sieve. Stir on ice, adding half milk and cream, then pepper, salt, and sherry, and then little more cream and milk mixed; try in hot water and add milk and cream until suitable. Garnish with truffles, Spanish pepper, tongue (or ham, if at hand); then roll; put on a buttered pan to roast for one hour with sherry, water, carrots, onions, salt, and pepper

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