Mouton Bordelaise

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Cut the cold roast mutton in small pieces, trim it well, removing fat and skin, and toss it for a minute or two in butter. Cook also two or three shallots finely chopped in butter. Add these, when they are just browning, to the pieces of mutton, also one rasher of bacon cut in small pieces, chopped parsley, salt and pepper and a glass of dry wine. Let it simmer for half an hour or so.