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Removes or Releves: Bretonne
A fore-quarter of Southdown mutton is called Quartier de pré-salé. Served with haricot beans, it is à la Bretonne.
A Saddle of mutton as- Selle de mouton à l'Anglaise or en broche is roasted. au laver served with laver and a brown sauce. rôtie à la venaison-it is hung a fortnight, roasted, and served in a rich brown sauce with wine. à la Mirabeau-roasted, and served in Poivrade sauce with chopped gherkins and beetroot. à la Polonaise. The meat of a roast saddle is cut out, minced, and put back again with brown sauce, etc., keeping the shape by a wall of mashed potatoes; it is sprinkled with breadcrumbs, and browned. Dressed in this way, with a purée of onions over the mince, and served with Soubise sauce, it is called à la Marseillaise.
A Leg of mutton as- Gigot rôti is roasted; à la Portugaise, it is served with Spanish onions. à la Russe-roasted, and the cooking finished in burning brandy; served with the gravy and brandy. à la Provençale-garlic inserted into the leg; roasted and served with Bretonne sauce. en chevreuil-larded, soaked in oil and roasted; served with Poivrade sauce.
Gigot à la Flamande-boiled, and served with carrots and mashed turnips. It is also served with caper sauce-sauce aux câpres. à la Royale is larded and braised; à la Jardinière - with a Jardinière garnish; à la Napolitaine with macaroni and Neapolitan sauce; à la Soubise-with Soubise sauce and potato croquettes. de sept heures is boned, and stewed for seven hours with vegetables. farci is boned, stuffed and roasted; served with tomato or Soubise sauce. à la Bretonne is stuffed and braised, and served with Bretonne sauce and haricot beans. à la Polonaise is braised, cut in slices without severing them from the bone, and a stuffing put between each slice.
A Neck of mutton as- Carré de mouton is roasted; bouilli-boiled; aux câpres served with caper sauce; à la Nivernaise-with carrots and mashed turnips, and caper sauce in a sauce-boat. au riz-cooked with rice, slices of onion and dice of ham. à l'Irlandaise is braised and served with onions and potato croquettes. à la Dustan is served with a purée of haricot beans; à la Jardinière - with a Jardinière garnish; or with any dressed vegetable or purée, naming it accordingly. à la Provençale-spread with a purée of onions. breadcrumbed and browned; served in a highly seasoned brown sauce.