Noisette de Mouton

Ingredients

• A Loin or Neck of Mutton
• Fresh Mushlirooms
• Fresh Tomatoes
• Glaze
• Butter
• Parsley

Method

1. 1

   Remove the fillet from a loin or a neck of mutton, cut it into neat fillets crossways about half an inch thick; bat out these fillets and season them with fresh mushrooms chopped finely, and pepper and salt; place them in a buttered pan, and cook over a quick fire.

2. 2

   Cook some chopped mushrooms in a little glaze, spread this mixture on a plate and cut out in neat squares; place one square on each fillet of mutton; dish the fillets up on a large crouton of fried bread down the middle of the dish, and lay slices of warm tomatoes down each side of the crouton with a small piece of maitre d'hotel butter upon each one.

3. 3

   Serve with good supreme or good brown sauce, round.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 36. The excerpt below is the record exactly as published.

Noisette de Mouton. Ingredients, A Loin or Neck of Mutton. Fresh Muslirooms. Fresh Tomatoes. Glaze. Butter. Parsley

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