Recipe or source entry
Neck of Mutton a L'Allemande
Prepare and braize a neck of mutton as described in No. 419, and when done and glazed, dish it up; garnish it round with German quenelles, No. 356, and stewed prunes; pour some chevreuil sauce, No. 29, over the mutton, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter07/mutton-allemande.html- Legacy revision
8531e8373e9b- Source checksum
423a434fa556d71d9309e2abbfcfb573510953459f842e61aac0c745f7b48b07- Legacy text checksum
07e86a1e5f00c5b6db300f3a404a89cfc8a129e200e62f0be95eafae37ca0c74
Cite this page
Neck of Mutton a L'Allemande. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter07/mutton-allemande.html