865. BRAIZED CARBONNADES OF MUTTON, A LA RICHELIEU

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Bone two loins of mutton, leaving the small fillets adhering thereto.
  2. Divest them of all the inside fat.
  3. Season with pepper and salt.
  4. Cut off the loose ends and flaps.
  5. Roll them up tight, keeping the
Original Text
BRAIZED CARBONNADES OF MUTTON, COMPRISING Carbonnades of Mutton, à la Richelieu. Fillets of Mutton, larded with Chévreuil ” ” à la Dauphinoise. sauce, or Roebuck fashion, &c. ” ” à la Flamande. Haricot of Mutton, à la Nivernaise. 865. BRAIZED CARBONNADES OF MUTTON, A LA RICHELIEU. BONE two loins of mutton, leaving the small fillets adhering thereto; divest them of all the inside fat; season with pepper and salt, cut off the loose ends and flaps, and then roll them up tight, keeping the
Notes
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