Fillets of Mutton with Soubise Sauce

Filets Mignon de Mouton Sauce Soubise


Take the two long fillets out from the under part of the saddle of mutton, remove all the skin and fat from them, and cut them through lengthways in slices about three inches long; bat these out with a wet chopping knife, and trim them round the edges; season them with pepper and salt and steep them in warm butter, dip them into freshly made white breadcrumbs, bat them lightly with a palette knife to make the crumbs quite smooth, and grill or broil for seven to ten minutes; dish up straight down the dish, and pour a nice creamy Soubise sauce round them. These can also be served with a good clear meat gravy, if liked, and garnished with peas and served with Espagnol sauce.