The art of cooking

Grenadines of Veal. — Two pounds of filet of veal, one carrot, one turnip, one head of celery, one pint of white stock, six ounces of fat bacon, one teaspoonful of whole white pepper, one-half teaspoonful of salt. Removing the skin from the veal, cut it into shapely oval pieces about half an inch in thickness. Cut the bacon into thin strips two inches long and one-third of an inch wide, and threading a larding needle with the bacon, lard the ovals of veal as thickly as possible with it. Place in a saucepan the vegetables cut in small pieces, over which sprinkle the pepper and salt, and pouring in around the vegetables the stock, bring all to the boiling point. go When the stock boils, place upon the vegetables the ovals of veal, taking care that they do not overlap one another, and covering the saucepan, closely draw it aside from the fire and allow the contents to cook slowly for three-quarters of an hour, basting occasionally meantime with the stock. Take the grenadines now from the saucepan, place them upon a slightly greased baking-tin and brown them in a quick oven. While the grenadines are browning, put the saucepan again over the fire, uncovered, and let the stock reduce as fast as possible. When all is done, arrange the grenadines tastefully in a flat vegetable dish and pour through a strainer over them as sauce, the vegetable flavored stock. Talleyrand Cutlets. — Two pounds of filet of veal, three ounces of butter, one dessert spoonful of chopped parsley, one-half dozen of mushrooms, one eschalot, one-half ounce of flour, yolks of two eggs, one tablespoonful of cream, one-half teaspoonful of salt, one-half teaspoonful of pepper, one-half pint of white stock. Cut the veal into small equal ovals and place them in a sauté or very clean frying pan together with two ounces of butter. Over a slow fire cook the meat for five minutes in order to whiten it, being careful to turn the pieces and not to let the butter brown. Draw the pan then from the fire and sprinkle over the meat the chopped parsley, the mushrooms and eschalot which must also have been chopped, and melting in a separate saucepan the remaining ounce of butter, stir into it the flour, add by degrees the stock, and bring all to the boil, and the instant this is accomplished, pour all over TIMBALES. the veal in the sauté pan and leave all to cook for twenty minutes very slowly turning the meat and the saucepan constantly while cooking, to prevent the meat discoloring. Prepare now in a bowl the yolks of egg and cream, season this with the pepper and salt, when the veal should be taken from the saucepan and arranged upon a flat dish, and the cream and egg stirred into the saucepan with the sauce. The contents of the saucepan must not be allowed to boil after the yolks of egg are added but as soon as the sauce thickens with them by simmering slowly, it must be poured over the veal. Timbales. — One-quarter of a pound of maccaroni, one-half pound of cold roast beef, four ounces of bread crumbs, one ounce of butter, one ounce of flour, one-half teaspoonful of pepper, one-half teaspoonful of salt, one tablespoonful of catsup, one tablespoonful of Worcestershire sauce, two eggs, three gills of stock. The maccaroni must first be well washed in cold water then put into a saucepan, covered with cold water, put on the fire and boiled for fifteen minutes. Now grease twelve deep cup tins or ordinary teacups. When the maccaroni is boiled, drain the water from it, and drying it lightly in a towel, cut it into inch lengths and arrange these lengths upon end in the cup tins. Chop the cold meat very finely and putting it into a bowl, mix with it the bread crumbs and season this with the pepper and salt, adding also a little of the Worcestershire sauce and half of the catsup.