Noisettes de Mouton aux Olives

Ingredients

• 4 doz. mutton cutlets
• Salad oil or melted butter
• Seasoning
• 6 round croutons
• Carrot balls
• Sauce aux olives

Method

1. 1

   Choose cutlets from the best end of the neck, bone them and trim them into little round fillets, folding round the long piece of fat and fastening it with a tiny skewer or match.

2. 2

   Brush the fillets over with salad oil or melted butter.

3. 3

   Season them with pepper and salt, and grill them in the usual way, allowing from 7 to 8 minutes.

4. 4

   For garnishing, have ready some sauce aux olives, and nicely-cooked carrot balls, or any other garnish which will make a pretty contrast in colour.

5. 5

   Dish each little fillet of mutton on a round crouton of fried bread, pour the sauce over and round, and then garnish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 421. The excerpt below is the record exactly as published.

Noisettes de Mouton aux Olives 4 doz. mutton cutlets. Salad oil or melted butter Seasoning. 6 round croutons. Carrot balls. Sauce aux olives

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