Souvaroff
Ingredients.
Two pounds of small Loin of Mutton.
Two ounces of clarified Butter.
Two sliced Truffles.
One and a half gill of good Espagnole Sauce.
One small glass of Burgundy.
Cayenne. A few fresh Button Mushrooms.
Bone the loin, reserve the fillet for some other dish. Cut the thick part of the loin in slices to somewhat resemble cutlets and trim off the ends.
Cook in hot clarified butter. Boil down the wine; add the sauce, and a little cayenne. Dish the noisettes neatly. Garnish with the truffles and mushrooms, and pour the sauce round.
Noix de Bœuf à la Chipolata.
Ingredients.
One gill of Claret.
Quarter of a pint of Water.
One small Onion.
Quarter of a small Carrot.