Mousseline Sauce

Mousseline (moo-sell-een) Sauce may be served with freshly cooked vegetables and cold fish dishes. Make the Hollandaise

Sauce according to the basic recipe.

2 fl. oz. double cream

8 fl. oz. hot Hollandaise


In a medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it thickens slightly.

Using a large spoon fold the Hollan-daise Sauce into the cream. Pour the sauce into a warmed sauceboat and serve.

Mouton Farci (moo-tohn fahr-see) is an economical dish for a family supper. Serve it with sauteedpotatoes and buttered turnips. If mutton is not available lamb may be used.4 oz. sausage meat

3 oz. fresh breadcrumbs

2 teaspoon salt

½ teaspoon black pepper

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh dill or

1 teaspoon dried dill

2 teaspoons chopped fresh tarragon or

1 teaspoon dried tarragon

1 garlic clove, crushed

1 egg yolk, lightly beaten

1 tablespoon butter

1 medium-sized onion, chopped

1 X 3 lb. boned loin of mutton, trimmed of excess fat

2 tablespoons vegetable oil

3 carrots, scraped and halved lengthways

10 pickling onions

1 pint chicken stock

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).

In a large mixing bowl, combine the sausage meat, breadcrumbs, salt, pepper, parsley, dill, tarragon, garlic and egg yolk.

Mix well to combine all the ingredients thoroughly. Set aside.

In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.

Remove the pan from the heat. With a slotted spoon, transfer the onion to the mixing bowl and stir it into the sausage meat mixture.

Lay the mutton out on a flat surface. Spread the sausage meat stuffing evenly over the meat. Carefully roll up the meat, Swiss roll style, and tie with string at 1-inch intervals.

In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, place the rolled mutton in the casserole and brown it, turning occasion-ally with tongs, for 10 to 15 minutes or until it is evenly browned all over.

Add the carrots and pickling onions, shaking the casserole gently to coat the vegetables with the oil. Cook for a further

3 minutes.

Remove the casserole from the heat and pour off and discard the pan liquid. Pour in the chicken stock.

Return the casserole to moderately high heat and bring the stock to the boil.

Remove the casserole from the heat, cover and place it in the bottom of the oven. Braise for 2 to 2 hours or until the meat is tender when pierced with the point of a sharp knife.

Remove the casserole from the oven. With tongs, transfer the meat roll to a warmed serving dish. With a slotted spoon transfer the vegetables to the serving dish and arrange them decoratively around the meat. Skim off any fat from the cooking juices and strain them into a warmed sauccboat.

Serve immediately.

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