CookEat Recipe
Navarin Parmentier
Mutton neck and potatoes simmered with shallots, herbs and a strained tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Ask the butcher for the complete boneless edible flesh from one whole adult-sheep mutton neck, and cut all of it into two-inch-square pieces. Heat two tablespoons plain olive oil in a stewpan. Add one sound garlic clove and heat until lightly browned, then remove that clove. Add all the mutton, one teaspoon salt and half a teaspoon white pepper. Brown gently for ten minutes as a guide, turning the pieces occasionally.
Step 5
Stir in two tablespoons flour with a wooden spoon. Add one quart hot water, mix, cover and bring to a boil. Tie the two leeks, two parsley branches, three chive branches and two chervil branches into a bouquet and add it with six finely chopped shallots. Move to a gentler heat and simmer for forty-five minutes as a guide, skimming the fat two or three times.
Step 6
Peel the two good-sized raw potatoes and cut into one-inch-square pieces. Add them with half a pint of the actual hot finished tomato sauce. Cover and cook slowly for thirty minutes more as a guide, continuing until the mutton and potatoes are fully tender. Check the thickest mutton pieces reach 70°C for two minutes.
Step 7
Remove the whole herb bouquet. Pour all the stew into a hot deep serving dish, sprinkle half a teaspoon freshly chopped parsley over it and serve promptly.
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