Mouton a la Bourgeoise

Preparation info

    • Difficulty

      Easy

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

Brown in butter an onion and two shallots finely chopped. Cut the mutton in very small pieces (or mince it, if you prefer, with the larger knife of the mincing machine), season it well and cook it in butter on a moderate fire for five minutes. Add the onions and shallots, a glass of hot water, a pinch of flour, a little purée of tomatoes, and cook all these gently for three-quarters of an hour, stirring in a pudding-spoonful of olive oil just before serving.