Recipe or source entry
Leg of Mutton a la Soubise
Prepare a leg of mutton as shown in No. 412, pour some Soubise sauce, No. 58, on the centre of the dish, place the leg of mutton thereon, garnish it round with potato croquets, pour the remainder of the glaze on the mutton, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter07/mutton-soubise.html- Legacy revision
8531e8373e9b- Source checksum
25abb997a2d9b6ae537e567d6d017bac28a85220524ce46d03d8f69927b126d9- Legacy text checksum
c9138d3c82fef409d728abb41777ee18841ae623ec577444d838add7d9a65fa0
Cite this page
Leg of Mutton a la Soubise. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter07/mutton-soubise.html