Recipe or source entry
Fillets of Mutton Roebuck a la Jardiniere
These are prepared as indicated in the preceding number, and when dished up, should be garnished with a Jardiniere in the centre, and some brown sauce incorporated with the gravy in which the fillets have been braized (and freed from grease) should be poured round the fillets.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter14/mutton-jardinier.html- Legacy revision
8531e8373e9b- Source checksum
2ac9ff85b748c9175b534c719a6573ae30c9bec4d4d781007499f478cd7e4ee8- Legacy text checksum
681e1d36c2dcce72b119c36a773294b9f8ab9fec56309950cd98d6c519ae0b05
Cite this page
Fillets of Mutton Roebuck a la Jardiniere. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter14/mutton-jardinier.html