BRAIZED CARBONNADES OF MUTTON, A LA FLAMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Prepare them as in the first case; and when they are become sufficiently cold, cut each into six pieces in the form of pointed scallops, trim them smoothly and neatly.
  2. Place them in a deep sauto-pan with some half glaze made from their own liquor.
  3. Half an hour before sending to table, put them in the oven to be warmed and glazed, as before directed.
  4. Dish them up as in the preceding case, in the centre with some prepared Brussels sprouts (No. 126); over the part where the carbonnades join to each other.
  5. Place a crescent of turnip round the base of the sprouts, add a neat border of glazed carrots, and garnish the base of the entrée with a Jardinière (No. 144).
  6. Pour some bright thin Espagnole sauce under the entrée, and serve.
Original Text
BRAIZED CARBONNADES OF MUTTON, A LA FLAMANDE. PREPARE them as in the first case; and when they are become sufficiently cold, cut each into six pieces in the form of pointed scal- lops, trim them smoothly and neatly; and then place them in a deep sautapan with some half glaze made from their own liquor. Half an hour before sending to table, put them in the oven to be warmed and glazed, as before directed; dish them up as in the preceding case, in the centre with some prepared Brussels sprouts (No. 126); over the part where the carbonnades join to each other; place a crescent of turnip round the base of the sprouts, add a neat border of glazed carrots, and garnish the base of the entrée with a Jardinière (No. 144); pour some bright thin Espagnole sauce under the entrée, and serve. Note.—Carbonnades, prepared and trimmed as directed in Nos. 865 and 867, may also be served with every sort of vegetable garnish, or purée of vegetables, described in this work.
Notes
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