No. 487 Breast of Mutton panée, grillée, sauce piquante.
Procure two breasts of mutton cut as large as possible, which put in a stewpan, and braise three hours in the same manner as described for neck of mutton Provençale (No. 485), previous to placing them in the stewpan tie them well up with string; when done take up, lay them on a dish, take all the string and bones from them, which will leave with facility, place another dish upon them, and press till quite cold with a fourteen pounds weight; about half an hour before serving trim, egg and bread-crumb, beat gently with a knife, melt a little butter in a stewpan, and with a paste-brush butter the mutton all over, throw them again into bread-crumbs, beat gently again with your knife, and put them on the gridiron over a moderate fire; when lightly browned on one side, turn them by placing another gridiron over and turning both gridirons together; when done, take them from the gridiron with a fish-slice, lay on your dish, and serve sauce piquante (No. 27) round, or you may serve them with dressed spinach (No. 1087), sauce Soubise (No. 47) or fines herbes (No. 26).