Saddle of Mutton à la Polonaise is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a cooked loin of mutton where the meat is minced, warmed in a spiced sauce re-assembled on top of the bones in a border of potato paste and which is served topped with poached eggs. The full recipe is presented here and I hope you enjoy this classic British version of: Saddle of Mutton à la Polonaise.
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This is a classic recipe for a Victorian version of Saddle of Mutton à la Polonaise that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 429.—SADDLE OF MUTTON A LA POLONAISE.
This is generally prepared from the remains of a saddle of mutton, left from the joint which has been dressed for a previous day's dinner, and becomes therefore a most economical dish, a circumstance which by no means detracts from its recommendation to the notice of every epicure. Cut all the meat from the saddle of mutton, and mince it fine; put this into a stewpan with enough brown sauce to moisten it; season with chopped parsley and shallot, nutmeg, pepper and salt, and a spoonful of Oude sauce ; stir over the fire for about ten minutes until quite hot ; and while this is going on, prepare the pulp of a dozen baked potatoes mixed with two ounces of butter, four yolks of eggs, nutmeg, pepper and salt ; stir this over the fire until it ceases to adhere to the stewpan, and thus becomes a rather firm kind of paste ; roll it with flour on the table, and with it form an ornamental sort of wall on the dish round the saddle-of-mutton bone—so as to give it the appearance of its original shape ; place the mince in the centre; strew some raspings, or fried bread-crumbs all over the top ; egg over the potato wall, and put it in a sharp oven to bake it of a light-brown colour; when done, place six or eight delicately-poached eggs on the surface; pour some gravy or poivrade sauce round the base, and serve. Note.—Legs, loins, or shoulders of mutton may be turned to the same account, giving each its original shape by using the potato-paste for that purpose.
Modern Redaction
Ingredients:
remains of a roast saddle of mutton
200ml (about) brown sauce
2 tbsp shallots, finely chopped
3 tbsp parsley, finely chopped
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
1 tbsp Oude sauce
12 baked potatoes
60g butter
4 egg yolks
plain flour
fried breadcrumbs, to garnish
1 egg yolk, beaten
6 poached eggs
gravy or poivrade sauce
Method:
Take the saddle of mutton and trim off the meat then mince it very finely. Place the meat in a stewpan and add in just enough of the brown sauce to moisten the meat. Stir in the chopped parsley and shallot then season to taste with nutmeg, salt and black pepper along with the Oude sauce. Cook, stirring constantly, over medium heat for about 10 minutes, or until the meat is heated through.
In the meantime, remove the pulp of the baked potatoes and mix with the butter and egg yolks to form a paste. Season to taste with nutmeg, salt and black pepper then turn out onto a floured work surface and roll in the flour until your have a stiff paste. Roll this into a rope. Place the saddle of mutton on an oven-proof dish and use the flour paste to form a wall on top of the bones. Pour the meat mixture into the well that's been made. Strew over the fried breadcrumbs and use the beaten egg yolk to brush the potato pastry. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the pastry is golden brown.
Sit the poached eggs on top, pour a little poivrade sauce in the base then serve.
