Comprising Carbonnades of Mutton, d la Richelieu.

a la Dauphinoise.

a la Flamande.

Fillets of Mutton, larded, with Chevreuii sauce, or Roebuck fashion, etc. Haricot of Mutton, d la Nivernaise.

865. Braized Carbonnades Of Mutton, A La Richelieu

Bone two loins of mutton, leaving the small fillets adhering thereto; divest them of all the inside fat, season with pepper and salt, cut off the loose ends and Haps, and then roll them up tight, keeping the fillet in the centre; sew each of them up closely with string and a small trussing-needle, and tie them round with string to preserve their shape. Next, strew the trimmings over the bottom of an oval braizing-pan, place the carbonnades upon these, garnish with two carrots, two onions stuck with four cloves, two heads of celery, and a garnished faggot of parsely; moisten with a glass of brandy and sufficient broth or stock to cover the whole. Braize the carbonnades on a gentle fire for about two hours, and allow them partially to cool in their own liquor: they must then be put in press between two dishes, taking care that the sewn-up part is placed undermost. When cold, trim them neatly in the form of oblong cushions, remembering that nearly the whole of the fat which covers them must be left on : this, however, must be pared smooth. Strain their liquor, remove the grease, clarify it in the usual way, and then boil it down to half glaze, half of which is to be put with the carbonnades in a covered fricandeau-pan, to warm them in; the remainder being used to work the sauce with. Half an hour before sending to table, put the carbonnades in the oven to be warmed through; then take the lid off, allow their surface to dry, and baste them frequently with their own glaze, until they assume a bright shiny surface; they must then be placed side by side in their dish, garnished with potatoes previously cut in the form of olives, and fried in clarified butter; pour a Richelieu ragout (No. 210) under them, and serve.

* Olives farcies, or stuffed olives, are sold in small bottles, and may be procured at most Italian warehouses.

866. Braized Carbonnades Of Mutton, A La Dauphinoise

Bone two loins of mutton, remove all the inside fat and the small fillets; season with pepper and salt, and spread some highly-seasoned veal force-meat on the inside; they must then be rolled, sewn up, and afterward corded round with string to make them retain their shape. Braize the carbonnades in the same way as the foregoing, and when done, put them in press, and cut each into six pieces in the form of a pointed scollop; trim these neatly, put them on an earthen dish, and then cover them over with a thin coating of d' Uxelles sauce (No. 16). Next remove them to a cold place that the sauce may the sooner become firmly set; then dip each separately in some beaten egg, and bread-crumb them. About twenty minutes before sending to table, place the carbonnades upon the wire-lining of a frying-pan, immerse them in some clean hogs'-lard made quite hot for the purpose, and fry them of a light-brown color; drain them upon a napkin, and dish them up in a circular form, with the pointed ends placed toward the centre, so as to make them fit in with each other. Fill the centre with a group of small tomatas " au gralin" (No. 1160), and place also a border of these round the base; pour some Prooeneate (No. 25), under the carbonnades, and serve.