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Entrées: Chaudfroid

For Chaudfroid de côtelettes à l'aspic they are spread with forcemeat in a mound, coated with brown sauce, and served cold on a border of the forcemeat, garnished with aspic.

Chaudfroid de côtelettes à la Fermière-coated with Maître d'hôtel sauce with cream, and served cold, dressed in a crown with a salad in the centre. If coated with brown sauce, they are called à la Russe; or with sauces of two or three different colours, à la Pompadour.

Côtelettes à la Prince de Galles are pieces of stewed breast of mutton, breadcrumbed and fried; served with a purée of turnips, and gravy.

Epigrammes de mouton à la Smyrne are cutlets from a boned breast of mutton, half of them sauté, and half breadcrumbed and fried; served in a sharp white sauce with raisins and pickled onions.

Ragoût de mouton à l'Irlandaise is Irish stew.

Haricot de mouton is haricot mutton. It is now often called Navarin de mouton. À l'Allemande, it is served in a sharp brown sauce with currant jelly and prunes.