(1641). Mutton Pilau, French Style (Pilau De Mouton A La Francaise)

Remove the fat and bones from the thick end of a loin of mutton: divide the meats into regular one and a half inch pieces and fry them in butter for ten minutes; add sliced carrots and onions, mushroom peelings and salt; moisten to three-quarters of the height with mutton broth made with the bones and trimmings; reduce the moisture slowly to a glaze, then moisten and reduce once more; re-moisten for the third time to the full height and continue to boil slowly until the meats are very nearly done, now lift them out one by one. pare nicely, and place them in a charlotte mold or a special tinned copper saucepan, provided with a hermetically fitted lid (Fig. 342). strain the liquid over the meats, letting it reach slightly above their height and add three spoonfuls of tomato puree ( No. 730), a tablespoonful of powdered sweet Spanish peppers and a little cayenne pepper. Boil, then add half a pound of well-picked and washed Carolina rice, dried for an hour on a sieve; close the saucepan hermetically and set it in the oven to cook the contents for twenty minutes without touching it - the rice should be kept quite whole.

Serve this stew in a tureen or vegetable dish or else in the saucepan itself.

(1642). Quarter Of Mutton With Gastronome Potatoes (Quartier De Mouton Aux Pommes Gastronome)

Suppress and trim the end bone of the leg by sawing it off two inches from the shank bone: cut the neat away evenly two inches deep, and scrape the bone free from meat. Bone the spine as far as the beginning of the ribs and saw it through its whole length; roll the flap over and tie it down; put the quarter on the spit, passing the bar alongside the handle, letting it come out at the loin bone, and follow along the minion fillet; maintain the meat in position with skewers, equalize the weight well, so that the spit turns evenly and fasten the handles firmly. Cover the quarter over with a buttered paper, and one hour and a quarter before serving, put the spit in front of the fire; fifteen minutes before dinner, unwrap and let it brown nicely; withdraw it from the spit, glaze, dress and garnish around with gastronome potatoes (No. 2789), and trim the end bone with a fluted paper frill (No. 10); pour over a rather thin half-glaze sauce (No. 413), and serve.

Quarter Of Mutton With Gastronome Potatoes Quartie 362

Fig. 343.

(1643). Back Of Mutton With Small Roots (Carre De Mouton Aux Petites Racines)

Have two racks of six ribs each and five inches wide; beginning at the fillet, bone the loin on the spine end, and saw through the spinal bone, pare the racks and lard it with medium lardons (No. 3, Fig. 52), then place the two racks in a sautoir containing slices of fat pork, carrots, onions, cloves, a garnished bunch of parsley (No. 123), moisten with a pint of water, reduce entirely and re-moisten to three-quarters of its heighth with beef stock (No. 194a); let cook for one hour, basting frequently in such a way that they become both cooked and glazed at the same time. Dress the racks on a garnishing of small roots cut in balls, or else on a garnishing of cream chicoory puree (No. 729).

(1655). Sheep's Tails With Olives (Queues De Mouton Aux Olives)

Suppress the thin ends of eight tails previously parboiled; put them into a saucepan with half a pound of lard, two onions and a half minced carrot; fry the whole together, seasoning well, and when they are a nice color, dredge over with two ounces of flour; moisten with hot stock (No. 194a) and white wine. Boil the liquid for ten minutes, then remove it to the side of the range or else set it in the oven until the tails are cooked; strain the sauce through a sieve, skim the fat off carefully, and add to it a quarter of a pint of white wine; reduce until properly thickened. Pare the tails, lay them in the sauce to heat and add some stoned Spanish olives; a few minutes later, serve on a very hot dish and surround with the garnishing of olives, puree of potatoes (No. 725) or risot (No, 739).

(1656). Mutton Tendons With Mushrooms (Tendrons De Mouton Aux Champignons)

Cut the tendons from the end of the breast; braise, then lay them under a weight, and when cold cut them up into escalops, and dip in Villeroi sauce (No. 560), fry in clarified butter; dress crown-shaped with stewed mushrooms and cream in the middle.