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Removes or Releves: Cannelon

A Loin of mutton may be dressed in many of the ways suggested for necks; also as- Cannelon de mouton-boned and rolled. À la Polonaise, it is larded, rolled, and braised, and served with stuffed mushrooms.

Carbonade de mouton-boned, larded, and rolled with forcemeat in the centre, braised and glazed; served with a dressed vegetable, Soubise or Piquante sauce, or à la Nivernaisewith stewed carrots. À la Sultane, it has a rich savoury stuffing with raisins or sultanas, and is served in a brown sauce with orange juice and chopped ham.

As Faux Canard, it has a duck stuffing of sage and onions; apple sauce may be served with it.