605. BRAIZED LEG OF MUTTON, A LA BRETONNE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a leg of mutton
white haricot-beans dressed à la Bretonne (No. 1186)
potatoes cut in the shape of large olives, and fried in butter, of a light colour
butter
paper ruffle

Instructions (1)

Prepare and braize a leg of mutton as directed in the foregoing case; when done, glaze and dish it up on a bed of white haricot-beans dressed à la Bretonne (No. 1186); garnish it round with a border of potatoes cut in the shape of large olives, and fried in butter, of a light colour; ornament the bone with a paper ruffle, and send to table.

Original Text

605. BRAIZED LEG OF MUTTON, A LA BRETONNE.
Prepare and braize a leg of mutton as directed in the foregoing case; when done, glaze and dish it up on a bed of white haricot-beans dressed à la Bretonne (No. 1186); garnish it round with a border of potatoes cut in the shape of large olives, and fried in butter, of a light colour; ornament the bone with a paper ruffle, and send to table.

Notes

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