Noisettes Of Mutton A La Parisienne - Noisettes De Mouton A La Parisienne

Remove the lean part from the best end of a neck of mutton, and cut it into neat slices about half an inch thick, bat these out with a cold wet chopping-knife, trim them into neat fillets, season them with coralline pepper, salt, fresh mushrooms, parsley, and eschalot, that have all been chopped up fine; place them on a well-buttered saute pan and saute them over a quick fire on both sides for three or four minutes; then take up and dish the fillets on a crouton of fried bread on which is arranged some cooked sliced tomato; pour a good-flavoured Supreme sauce (vol. i.) round the dish, sprinkle here and there on the sauce a little warm glaze, and serve, whilst quite hot, for an entree for dinner or luncheon.

Fritot Of Sheep's Feet A La Beige Fritot De Pieds De Mouton A La Belge

Take some sheep's feet and cleanse them thoroughly, put them into a stewpan with cold water and a little salt, bring to the boil, then strain, rinse the feet in cold water and put them into another stewpan; cover with fresh cold water, add a few cleansed vegetables, such as onion, turnip, celery, leek, carrot, and herbs (thyme, parsley, and bayleaf), a little salt, and six or eight peppercorns; bring to the boil, skim, and then simmer gently on the side of the stove for two and a half to three hours. Take up the feet and let them slightly cool; remove all the bones, and season the inside of the feet with chopped parsley, thyme, bayleaf, eschalot, and mignonette pepper, and mask this with a layer of rabbit or veal farce, prepared as below; then roll up the feet into their natural shape, tie them up with a piece of tape, rub them over with a little butter, and place them in a saute pan with about a quarter of a pint of boiling stock; put a cover over and stand them in a moderate oven to cook slowly for about fifteen to twenty minutes, then remove from the oven and put aside till cold. When firm remove the tape, and cut the feet crosswise into escalopes about a quarter of an inch thick; sprinkle these with a little salad oil and chopped lean ham or tongue, dip each into frying batter (vol. i.), and fry in clean boiling fat for six to eight minutes, when they should be a pretty fawn colour and the batter quite crisp; dish up, en couronne, on a border of puree of spinach or fried parsley (vol. i.), and pour thin Soubise sauce (vol. i.) round the base. Serve hot for an entree for dinner or luncheon.

Farce For Sheep's Feet A La Belge

Take, for six to eight feet, six ounces of rabbit or lean veal, pound it till smooth, rub it through a wire sieve, and mix it with one and a half ounces of beef suet, one ounce of freshly-made white breadcrumbs, a little salt and Marshall's Coralline Pepper, and one whole and one yolk of raw egg. Mix up well together, and then use.