When about to serve, turn out on a round dish; surround with very light, chopped jelly; and carve into very thin slices.
[1348—ÉMINCÉS[!-- TN: both acutes invisible --] ET HACHIS]
An unalterable principle governs the preparation of émincés
and hashes, which is that the meats constituting these dishes should never boil if it be desired that they be not hard.
They should, therefore, only be heated in their accompanying garnish or sauce, and in the case of émincés
, cut as finely as possible.
For the various recipes under this head, see the Chapter on Beef. (Nos. [1175], [1178] and [1179].)
[1349—HARICOT DE MOUTON]
Heat three oz. of lard in a sautépan. Put therein one-half lb. of lean bacon, cut into dice and [blanched], and twenty small onions. When the bacon is frizzled and the onions have acquired a good colour, drain both on a dish. In the same fat, fry three lbs. of breast, neck and shoulder of mutton, all three being cut into pieces weighing about three oz. Keep the meat in the fat until each piece of it has acquired a frizzled coat.
Drain away half of the grease; add three crushed cloves of garlic; dust with two tablespoonfuls of flour, and cook the latter, stirring the while.