Fillets of Mutton with Soubise Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For the Fillets

the two long fillets out from the under part of the saddle of mutton
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
freshly made white bread-crumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]

For the Soubise Sauce

Soubise sauce

Optional Accompaniments

a good clear meat gravy ↝ Gravy, beef [Dips, gravies, other sauces]
peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
Espagnol sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (7)

Take the two long fillets out from the under part of the saddle of mutton, remove all the skin and fat from them, and cut them through lengthways in slices about three inches long.
Bat these out with a wet chopping knife, and trim them round the edges.
Season them with pepper and salt and steep them in warm butter.
Dip them into freshly made white bread-crumbs, bat them lightly with a palette knife to make the crumbs quite smooth.
Grill or broil for seven to ten minutes.
Dish up straight down the dish, and pour a nice creamy Soubise sauce round them.
These can also be served with a good clear meat gravy, if liked, and garnished with peas and served with Espagnol sauce.

Original Text

Fillets of Mutton with Soubise Sauce.
(Filets Mignon de Mouton. Sauce Soubise.)
Take the two long fillets out from the under part of the saddle of mutton, remove all the skin and fat from them, and cut them through lengthways in slices about three inches long ; bat these out with a wet chopping knife, and trim them round the edges ; season them with pepper and salt and steep them in warm butter, dip them into freshly made white bread-crumbs, bat them lightly with a palette knife to make the crumbs quite smooth, and grill or broil for seven to ten minutes ; dish up straight down the dish, and pour a nice creamy Soubise sauce round them. These can also be served with a good clear meat gravy, if liked, and garnished with peas and served with Espagnol sauce.

Notes

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