SCOLLOPS OF MUTTON, WITH FINE-HERBS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Bone a loin of mutton, and with a sharp knife pare off the sinewy skin which lies beneath the fat of the upper and under or minor fillet.
  2. Next cut these fillets into neatly-trimmed scallops, and place them in a circular order in a sautapan with two ounces of clarified butter.
  3. Season with pepper and salt, and fry them over a brisk fire, until browned on both sides.
  4. Then pour off the grease, and add sufficient fine-herbs sauce (No. 14).
  5. Let the entrée allow the whole to simmer together over the fire for three minutes, and then dish up the scallops, either in a pyramidal form, in a close circle, or else in an ornamental border of potato or rice.
  6. These scallops may also be garnished with a border of croquettes of mutton, mushrooms, potatoes or rice.
Original Text
SCOLLOPS OF MUTTON, WITH FINE-HERBS. BONE a loin of mutton, and with a sharp knife pare off the sinewy skin which lies beneath the fat of the upper and under or minor fillet. Next cut these fillets into neatly-trimmed scallops, and place them in a circular order in a sautapan with two ounces of clarified butter; season with pepper and salt, and fry them over a brisk fire, until browned on both sides; then pour off the grease, and add sufficient fine-herbs sauce (No. 14); let the entrée allow the whole to simmer together over the fire for three minutes, and then dish up the scallops, either in a pyramidal form, in a close circle, or else in an ornamental border of potato or rice. These scallops may also be garnished with a border of croquettes of mutton, mushrooms, potatoes or rice.
Notes
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