Home › Entrées › Entrées: Filets

Entrées: Filets

Filets de mouton à la Française are mutton chops cut from the loin, broiled and served with fried potatoes.

ENTRÉES.

Petits filets de mouton au chevreuil, or à la Chasseur, are slices cut from the fillet or under part of the loin, larded, soaked in marinade, and braised; served with Chevreuil sauce and French beans. Dressed in this manner they are also served aux épinards, with spinach; à la Macédoine, with a Macedoine garnish; or à l'Almeria, with a compote of grapes. à la minute are cooked in stock with bacon, and served in the sauce. à l'Orient are dressed with savoury tomato rice, and curry sauce with olives. à la Palestine are served with a purée of Jerusalem artichokes. Noisettes de mouton à la Syrienne are little slices from a neck or loin of mutton, served with savoury rice, and Indian sauce with sultanas or raisins. À la Parisienne, they are dressed on croûtes of fried bread with slices of tomatoes, and are served with Suprême sauce. The chump end of the loin, cut in thin slices, is dressed as Escalopes de mouton aux fines herbescooked with butter, flour, stock, chopped mushrooms, etc.; served with a garnish of fried croûtons, or sippits, of bread.