Noisettes of Mutton aux Champignons

Ingredients

• 1 lb. cutlet mutton
• 1 oz. butter
• 1 teaspoonful maitre d’hotel butter
• 6 small puff pastry cases
• 4 flap mushrooms
• 1 tablespoonful cream
• i oz. butter
• 1 gill thick white sauce
• Small potato balls
• Water-cress

Method

1. 1

   Trim the noisettes neatly and fry in butter.

2. 2

   Glaze and drain lightly.

3. 3

   Remove stalks and skin from the mushrooms, and cut them in small pieces.

4. 4

   Fry in butter till tender.

5. 5

   Put them into the white sauce; season, and fill the pastry cases.

6. 6

   Lay a noisette on each case, and place a small pat of maitre d’hotel butter on top of each noisette.

7. 7

   Dish on a hot dish, and garnish with potato balls and water-cress.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 10. The excerpt below is the record exactly as published.

NOISETTES OF MUTTON AUX CHAMPIGNONS. 1 lb. cutlet mutton. 1 oz. butter. Liquid glaze. 1 teaspoonful maitre d’hdtel butter. 6 small puff pastry cases. Filling for Cases. 4 flap mushrooms. 1 tablespoonful cream, i oz. butter. Pepper and salt. 1 gill thick white sauce. Garnish. — Small potato balls. Water-cress

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