Recipe or source entry
Leg of Mutton a la Bretonne
Braize and dish up a leg of mutton, as directed in the foregoing case, and garnish with haricot beans dressed with Bretonne sauce, No. 56; pour the remainder of the glaze 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-bretonne.html- Legacy revision
8531e8373e9b- Source checksum
25133ee9b32ba64124243281bb80daeb34cc71b4e040c2d5e673a65c778bb2b8- Legacy text checksum
8486df659990d3a301b7aaedeb2b328af7e7cd84a84193736d297f227a162616
Cite this page
Leg of Mutton a la Bretonne. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter07/mutton-bretonne.html