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Entrées: Turque

Ragoût de mouton à la Turque is stewed mutton, served with stuffed cucumbers. Served with a purée of tomatoes, it is called à l'Américaine; or with a compote of prunes, à l'Algérienne.

Fricassée de mouton au riz is a white fricassee of mutton with rice.

Pilau de mouton à la Turque is a mutton pilau.

Small pieces dressed with savoury rice cooked with spice, saffron, raisins, etc.

Croustade à la Turque is a baked shape of rice, filled with a preparation of minced mutton.

The same preparation is served in little balls of rice as Ballettes à la Turque; or in little patties made of semolina as Petites croustades à la semoule.

Petites croustades à la Ménagère are pastry cases filled with mince, with poached eggs on the top.

Cassolettes à l'Irlandaise are little patty shapes of mashed potato, filled with mince.

Chartreuse aux épinards is a mould of spinach, ENTRÉES. filled with minced or pounded mutton and brown sauce.