604. BRAIZED LEG OF MUTTON, A LA SOUBISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (9)
  1. Bone a leg of mutton, and lard it as in the foregoing case.
  2. Stuff it with some quenelle force-meat, made with game, and secure the stuffing with twine.
  3. Prepare the leg of mutton for braizing with a couple of carrots and onions, a head of celery, and garnished faggot, four cloves, and two blades of mace.
  4. Moisten with two large ladlefuls of common stock.
  5. Cover these with buttered paper, then put on the lid, and set it on a moderate fire to braize gently for about four hours.
  6. Take care to moisten it frequently with its liquor.
  7. When the mutton is braized perfectly tender, take it up on to a baking-sheet with some of the liquor in which it has been braized, and put it in the oven to finish glazing.
  8. In the mean time, strain off and clarify the remainder of the liquor, and keep it in a small bain-marie.
  9. After having glazed the mutton brightly, dish it up on a bed of well-made Soubise purée of onion (No. 119), garnish round with potato croquettes, and send to table.
Original Text
604. BRAIZED LEG OF MUTTON, A LA SOUBISE. Bone a leg of mutton, and lard it as in the foregoing case, stuff it with some quenelle force-meat, made with game, and secure the stuffing with twine. Then prepare the leg of mutton for braizing with a couple of carrots and onions, a head of celery, and garnished faggot, four cloves, and two blades of mace; moisten with two large ladlefuls of common stock, cover these with buttered paper, then put on the lid, and set it on a moderate fire to braize gently for about four hours; taking care to moisten it frequently with its liquor. When the mutton is braized perfectly tender, take it up on to a baking-sheet with some of the liquor in which it has been braized, and put it in the oven to finish glazing. In the mean time, strain off and clarify the remainder of the liquor, and keep it in a small bain-marie; and after having glazed the mutton brightly, dish it up on a bed of well-made Soubise purée of onion (No. 119), garnish round with potato croquettes, and send to table.
Notes
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