BRAIZED CARBONNADES OF MUTTON, A LA DAUPHINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
6.0 pieces per loin
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the carbonnades
For the centre and border
For serving
Instructions (13)
  1. Bone two loins of mutton, remove all the inside fat and the small fillets.
  2. Season with pepper and salt, and spread some highly-seasoned veal forcemeat on the inside.
  3. Roll the loins, sew them up, and afterwards cord them round with string to make them retain their shape.
  4. Braize the carbonnades in the same way as the foregoing.
  5. When done, put them in a press, and cut each into six pieces in the form of a pointed scallop.
  6. Trim these neatly, put them on an earthen dish, and then cover them over with a thin coating of d'Ucelles sauce (No. 16).
  7. Remove them to a cold place that the sauce may the sooner become firmly set.
  8. Dip each separately in some beaten eggs and bread-crumb them.
  9. About twenty minutes before sending to table, place the carbonnades upon the wire-lining of a frying-pan.
  10. Immerse them in some clean hogs'-lard made quite hot for the purpose, and fry them of a light-brown colour.
  11. Drain them upon a napkin and dish them up in a circular form with the pointed ends placed towards the centre, so as to make them fit in with each other.
  12. Fill the centre with a group of small tomatas "au gratin" (No. 1160), and place also a border of these round the base.
  13. Pour some Provençale (No. 25) under the carbonnades, and serve.
Original Text
BRAIZED CARBONNADES OF MUTTON, A LA DAUPHINE. 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 forcemeat on the inside; they must then be rolled, sewn up, and afterwards corded round with string to make the 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 scallop; trim these neatly, put them on an earthen dish, and then cover them over with a thin coating of d'Ucelles 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 eggs 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 pur- pose, and fry them of a light-brown colour; drain them upon a napkin and dish them up in a circular form with the pointed ends placed towards the centre, so as to make them fit in with each other. Fill the centre with a group of small tomatas "au gratin" (No. 1160), and place also a border of these round the base; pour some Provençale (No. 25) under the carbonnades, and serve.
Notes
—