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page 96
278. PIEDS DE VEAU A LA VINAIGRETTE.
CALF FEET A LA VINAIGRETTE. (Entree.)
PREPARATION.--1st. and 2d. As for the above, No. 275, but serve cold with a
vinaigrette sauce (No. 186).
MUTTON.
279. SELLE DE MOUTON A L'ANGLAISE.
SADDLE OF MUTTON ROASTED. (Roast.)
PROPORTIONS.--For 10 persons:
Saddle...................12 to 15 lbs.
Water....................1 glassful.
Salt and pepper..........To suit the taste.
Time.--1 hour.
PREPARATION.--1st. Trim the grease and take off a kind of membranous skin which
covers the back of the saddle: place it in a stove pan; sprinkle over some salt;
add 1 glassful water and let bake in an oven for 1 hour as indicated for the
roast beef, No. 193. Serve with potatoes fried in butter and the gravy apart.
280. SELLE DE MOUTON JARDINIERE.
SADDLE OF MUTTON JARDINIERE. (Releve.)
PROPORTIONS AND PREPARATION.--Roast the saddle as above, No. 279, and do as
indicated for the Fillet Braise Jardiniere, No. 196.
281. SELLE DE MOUTON RICHELIEU.
SADDLE OF MUTTON RICHELIEU. (Releve.)
PROPORTIONS AND PREPARATION.--Roast the saddle as above, No. 279, and do as
indicated for the Fillet Braise Richelieu, No. 197.
282. GIGOT DE MOUTON A LA FRANCAISE.
LEG OF MUTTON A LA FRANCAISE. (Roast.)
PROPORTIONS.--For five persons.*
Leg of mutton............7 to 8 lbs.
Garlic cloves............2 (if liked).
Time.--About 1 1/2 hours.€
*The leg of mutton may be served cold for breakfast or lunches.
€ 15 minutes roasting for every pound.
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