Noisettes de Mouton à la Renaissance (Cold)

Ingredients

• I small loin of mutton
• 2 oz. butter
• seasoning
• 4 oz. streaky bacon
• 6 oz. calf's liver
• 1 oz. butter
• 1 truffle
• 6 mushrooms
• 2 yolks of eggs
• 1 gill of espagnole sauce
• 1 glass Madere
• 6 slices of ox-tongue
• 3 slices beetroot
• 1 truffle
• macedoine of young carrots, young turnips, French beans, asparagus, green peas, and artichoke bottoms
• 1½ gills mayonnaise
• ½ gill tomato puree
• 1½ gills aspic
• seasoning

Method

1. 1

   Mince the bacon and fry in butter.

2. 2

   Add calf's liver, toss, then add wine and brown sauce.

3. 3

   Boil, pound, and sieve.

4. 4

   Incorporate egg yolks, chopped truffle, and mushrooms.

5. 5

   Bone and trim mutton, cut into fillets, season, and fry.

6. 6

   Coat with farce, poach, and cool.

7. 7

   Line a border mould with tongue and truffle, fill with a mixture of vegetables, tomato puree, mayonnaise, and aspic.

8. 8

   Dress with remaining vegetables and noisettes.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 46. The excerpt below is the record exactly as published.

Noisettes de Mouton t la Renaissance (Cold). I small loin of mutton, 2 oz. butter, seasoning. For the Farce. — 4 oz. streaky bacon, 6 oz. calf's liver, I oz. butter, aromatic seasoning, i truffle, 6 mush- rooms, 2 yolks of eggs, \ gill of espagnole sauce, \ glass Madere. Mince the bacon and fry in the butter. Add the calf's liver, cut in thin slices, and toss over the fire. Add the wine, brown sauce, and season. Boil up and pound in the mortar, then rub through a sieve. Re-heat, incor- porate the egg yolks, chopped truffle, and mushrooms (preserved), and use as directed. For the Border. — 6 slices of ox-tongue, 3 slices beetroot, i truffle, macedoine of young carrots, young turnips, French beans, asparagus, green peas, and artichoke bottoms, prepared and cut into suitable shapes, dice, balls, etc., and then cooked separately in salted water and drained, ij gills mayonnaise, J gill tomato puree, ij gills aspic

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