Hashed Mutton a la Omer Pacha

Suppress all the fat, sinews and skin in order to obtain one pound of lean, cold leg of mutton; chop it up finely and place it in a bain-marie (Fig. 122) with four tablespoonfuls of reduced sauce; add to this some cooked fine herbs (No. 385) and chopped parsley, seasoning with salt, pepper and nutmeg; add meat-glaze (No. 402) and a piece of fresh butter. Fry in hot clarified butter some peeled tomatoes, cut across in two and slightly pressed out; season them with salt, mignonette and chopped parsley, and dress these halved fried tomatoes in a ring with the hash laid in the center; decorate the top with fried croutons of bread cut in the shape of crescents.