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Entrées: Carbonade

Carbonade de mouton (see Removes) is dressed as an entrée, cut in slices, and served with Piquante, Poivrade, or other sauce. The slices are also dipped in Maître d'hôtel sauce with cream, and served cold with a salad in the centre, as Carbonade de mouton à la Fermière.

Escalopes, or Filets, de mouton à l'Indienne are slices of mutton in a curry sauce; served with rice. à la Normahal are served with savoury tomato rice and a spiced tomato sauce. à l'Américaine are served with stuffed tomatoes; à la Bourgeoise, with brown gherkin sauce ; à la Czarina, with Czarina sauce. à la Galloise are served on croûtes of fried bread, with a ragoût of mushrooms and olives in the centre, and brown sauce.