Loin of Mutton. No. 4. “Filets de Mouton à la Château-briand.” (Cataldi.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
To imitate Roe Venison
Instructions (6)
  1. Take the upper side of a loin of mutton, clear away the fat, skin and gristle, cut it into fillets 1/2 inch thick.
  2. Beat the slices flat and lard them with truffles.
  3. Let them to “mariner,” i.e., pickle, in a pie-dish with a bottle of ordinary cooking Madeira, if you can get it; if not, use light red wine—Bordeaux; the wine must be all but boiling when added.
  4. Let the fillets remain in it 8 or 10 days.
  5. Turn each piece over every day.
  6. At the end of that time sautez them and serve with rich Half-glaze sauce or Reform Sauce or Cataldi’s
Original Text
Loin of Mutton. No. 4. “Filets de Mouton à la Château-briand.” (Cataldi.) To imitate Roe Venison. Take the upper side of a loin of mutton, clear away the fat, skin and gristle, cut it into fillets 1/2 inch thick. Beat the slices flat and lard them with truffles. Let them to “mariner,” i.e., pickle, in a pie-dish with a bottle of ordinary cooking Madeira, if you can get it; if not, use light red wine—Bordeaux; the wine must be all but boiling when added. Let the fillets remain in it 8 or 10 days. Turn each piece over every day. At the end of that time sautez them and serve with rich Half-glaze sauce or Reform Sauce or Cataldi’s
Notes
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