MUTTON CUTLETS BRAIZED, WITH PUREE OF ARTICHOKES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (1)
  1. These are prepared exactly as for Soubise, and when dished up should be garnished with a purée of artichokes (No. 117); pour a little Béchamel sauce, or some half glaze round their base, and serve.
Original Text
MUTTON CUTLETS BRAIZED, WITH PUREE OF ARTICHOKES. THESE are prepared exactly as for Soubise, and when dished up should be garnished with a purée of artichokes (No. 117); pour a little Béchamel sauce, or some half glaze round their base, and serve.
Notes
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