Home › Fish › Côtelettes de Mouton à la
Côtelettes de Mouton à la
Princesse. (Cold Mutton Cutlets Masked with Chicken Forcemeat.) Ingredients.
Best end of the Neck of Mutton.
Half a pound of Chicken Forcemeat.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Fish › Côtelettes de Mouton à la
Princesse. (Cold Mutton Cutlets Masked with Chicken Forcemeat.) Ingredients.
Best end of the Neck of Mutton.
Half a pound of Chicken Forcemeat.