606. BRAIZED LEG OF MUTTON, A LA JARDINIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (17)
Instructions (6)
  1. Bone and braize a leg of mutton according to the preceding directions.
  2. When done, glaze and dish it up.
  3. Garnish it round with alternate groups of prepared small carrots, turnips, cauliflowers, French-beans cut in diamonds, small new potatoes, cucumbers, asparagus-heads and green-peas—the whole or any part of these according to the season.
  4. Pour round the mutton some Espagnole sauce in which the mutton has been incorporated.
  5. After reduction, pour in the clarified essence in which the mutton has been braized.
  6. Put on a ruffle, and send to table.
Original Text
606. BRAIZED LEG OF MUTTON, A LA JARDINIERE. Bone and braize a leg of mutton according to the preceding direc-tions; and when done, glaze and dish it up; garnish it round with alternate groups of prepared small carrots, turnips, cauliflowers, French-beans cut in diamonds, small new potatoes, cucumbers, aspa-ragus-heads and green-peas—the whole or any part of these according to the season. Pour round the mutton some Espagnole sauce in which the mutton has been incorporated; after reduction, the clarified essence in which the mutton has been braized; put on a ruffle, and send to table. Note.—In addition to the foregoing garnishes for braized legs of mutton, they may also be appropriately served with new potatoes à la Maître d’Hôtel, fresh haricot-beans, stewed peas, and a border of young carrots glazed, artichoke-bottoms cut in quarters, and tossed in Alle-mande sauce, or with a Macédoine of vegetables (No. 142).
Notes
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