and not get brown. After it has
browned, lower the oven and
continue roasting in a good even
medium heat and baste frequently.
Serve in a hot dish, surrounded
by galettes of pastry and
accompanied by a sauce chevreuil
(see p. 186), and a compote of
apples.
FILETS DE MOUTON EN CHEVREUIL (fillets
of mutton to taste like venison)
Ask the butcher for 8 small fillets
or noisettes of mutton, insert small
pieces of bacon into each and
marinade (see gigot de mouton en
chevreuil) for 3 days. To cook them,