FILLETS OF MUTTON LARDED, WITH CHEVREUIL SAUCE, OR ROEBUCK FASHION

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Yield
10.0 fillets
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For the fillets
For garnish and sauce
Optional garnishes
Instructions (10)
  1. Remove the fillets from two loins of mutton, pare off all the sinewy skin that lies beneath the fat, and divide each fillet, lengthwise, into four.
  2. These, together with the smaller fillets thus trimmed also, will make up ten; trim these and lard them closely with strips of fat bacon in the usual way.
  3. The fillets must then be steeped in a cold marinade (No. 234) for about forty-eight hours.
  4. After which, drain them upon a napkin to absorb any unnecessary moisture.
  5. Next, place the fillets in a sautapan thickly spread with butter, and turn them round in a semicircular form.
  6. Moisten with a little mirepoix (No. 236), or a glass of sherry.
  7. Cover them with a buttered paper and set them in the oven to simmer for about twenty minutes.
  8. They must then be glazed, trimmed neatly round the ends, and dished up in close circle, overlapping each other.
  9. Fill the centre with potatoes cut in the form of olives, and fried in butter.
  10. Pour some Poivrade sauce (No. 29) under the fillets, and serve.
Original Text
FILLETS OF MUTTON LARDED, WITH CHEVREUIL SAUCE, OR ROEBUCK FASHION. REMOVE the fillets from two loins of mutton, pare off all the sinewy skin that lies beneath the fat, and divide each fillet, lengthwise, into four, these, together with the smaller fillets thus trimmed also, will make up ten; trim these and lard them closely with strips of fat bacon in the usual way. The fillets must then be steeped in a cold marinade (No. 234) for about forty-eight hours; after which, drain them upon a napkin to absorb any unnecessary moisture. Next, place the fillets in a sautapan thickly spread with butter, and turn them round in a semicircular form; moisten with a little mirepoix (No. 236), or a glass of sherry; cover them with a buttered paper and set them in the oven to simmer for about twenty minutes; they must then be glazed, trimmed neatly round the ends, and dished up in close circle, overlapping each other; fill the centre with potatoes cut in the form of olives, and fried in butter; pour some Poivrade sauce (No. 29) under the fillets, and serve. Note.—Fillets of mutton prepared as the foregoing, may also be garnished with quenelles of potatoes, with Chévreuil sauce (No. 69), Victoria sweet sauce, Tomata, Piquante, Gherkins, or Provençale sauce.
Notes
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