(1613). Paupiettes Of Fillet Of Mutton A La Delussan (Paupiettes De Filets De Mouton A La Delussan)

Cut the mutton fillets when well pared in eighth of an inch thick slices lengthways of the meat; flatten down these small bands and. season each with salt and pepper; cover one side with chicken forcemeat (No. 62) into which has been added an equal quantity of cooked fine herbs (No. 385); roll them up cylinder-shape and run them on a skewer; pour over some melted butter and broil them over the tire; dress and cover over with a reduced espagnole sauce (No. 414), to which sliced mushrooms have been added; incorporating into it at the last moment some chopped parsley.

(1614). Slices Of Fillet Of Mutton, Maitre-D'Hotel (Tranches De Filets De Mouton A La Maitre-D'Hotel)

Pare well the minion fillets from the mutton; cut them lengthwise through their thickness, pare and season with salt, then bread-crumb them English style (No. 13), and broil to a fine color. Dress these on a hot dish and sprinkle over with either maitre-d hotel butter (No. 581) or else a thickened maitre-d'.hotel sauce (No. 493).

(1615). Fillets Of Mutton Larded, With Greek Ravioles - Whole (Filets De Mouton Entiers Piques Aux Ravioles A La Grecque)

Raise, pare, and remove the sinews from some mutton fillets; lard them with fine larding pork (No. 3, Fig. 52) and roast them in a hot oven; when done, dress on a garnishing of Greek ravioles.

Greek Ravioles

Chop fine and pound one pound of fillet or loin of mutton, add to this a sheep's brain, cooked, well drained, and pounded, and two ounces of rice previously boiled in water; season with salt, pepper, nutmeg, and add one ounce of chopped onions fried in butter, some chopped parsley, a little bechamel (No. 409) half an ounce of fresh butter, and four raw egg-yolks; taste this forcemeat, to see whether the seasoning be correct, then use it to make square ravioles as described in No. 158, when poached and drained, place them in some clear gravy (No. 404) to simmer for a few moments until it is absorbed, bestrewing the ravioles with grated cheese; pour over a thin tomato puree (No. 730) serving a clear gravy (No. 404) separately..