Recipe or source entry
Neck of Mutton a la Soubise
Braize a larded neck of mutton (without having pickled it) as in the preceding case, and when done, dish it up on some thick Soubise sauce, No. 58; garnish it round with either fried potatoes, or potato croquets; pour its own glaze over the neck of mutton, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter07/neck-soubise.html- Legacy revision
8531e8373e9b- Source checksum
dfbe2c272f05b06fe6e33b9b052c6c2e869af2bcb788734b7bb80596288d5287- Legacy text checksum
115f2e790f3e21d4422ecad379a18fcaa854b0fcdf9fa777fc474a52b0fe5e58
Cite this page
Neck 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/neck-soubise.html