High-class cookery recipes

Cook the veal carefully until done, about one and a half hours. Then pull out the bones, and press itflat. When cold trim into cutlet-shaped pieces. Cover each piece with liver-farce, and then with Bechamel. Egg and crumb carefully, and fry in sufficient fat to cover. Arrange the tendrons in a circle, pour the brown sauce round, and place the macedoine in the centre. Tete de Veau en Tortue. Ingredients, Half a Calf's Head. One Carrot. One Onion. Two sticks of Celery. Two tablespoonfuls of Flour. One gill of Vinegar. One tablespoonful of Salt. Half a calf's head ; wash and clean well, remove the brains, put it in a stewpan, cover with cold water, and add the carrot, onion, celery, flour, and one gill of vinegar (this is added to make the head keep white), and the salt. Skim well when boiling; let it simmer two hours, when serve with Piquante sauce. Garnish with the brains and tongue cooked separately. Vol-au-Vent a la Toulouse* Ingredients. Half a pound of Puff Paste, which must only have had six turns, from which cut either small cases, or one ordinary-sized vol-auvent case, and bake till a nice brown in an oven not too hot ; when baked remove the centre. Put in a stewpan — Half a pint of Supreme Sauce. Half a cold CMcken or Sweetbreads, cut in neat pieces. Two ounces of Tongue. Three Truffles, sliced. Six Mushrooms „ Four Cockscombs. A few quenelles of Veal or Chicken. Stir this over the fire until hot, but not boiling ; fill in your vol-au-vent, which should only be done on sending it to table, as it makes the paste damp, and does not appear so satisfactory when filled long before serving, K HiaH-dLA^S dOOKEEX. Espagnole. Ingredients. One pint of Brown Stock. \ Two ounces of Butter. > Eoux. One and a half ounces of Flour. J Six Mushrooms. One Carrot. \ One small Onion, v Mirepoix. One Shalot. j Two ounces of Ham or lean Bacon. One gill of Tomato Sauce. One glass of Sherry. Wash, peel, and cut up the carrot, mushrooms, onion, and shalot; put them into a stewpan and fry a good brown ; stir in the flour, and last of all, the stock ; let it boil thirty minutes, then add the tomato sauce, the sherry, and season with pepper and salt ; let it boil up again, skim it, strain it through a tammy cloth, and it is ready for use. This sauce is the foundation of nearly all brown sauces. Supreme Sauce (or Veloute). Ingredients. Two ounces of fresh Butter. One and a half ounce of Vienna Flour. One pint and a half of White Stock, made from Chickens, Veal, or Kabbit. Half a pint of Cream. Twelve Peppercorns (white). A few Parsley-stalks. Juice of half a Lemon. Salt. Put the butter in a clean stewpan ; when melted, add the peppercorns, parsley-stalks, then stir in the flour. Cook this over the fire, stirring all the time, for ten minutes, then add the stock; stir again till it has well boiled ; add the lemon-juice and salt, and, if at hand, some trimmings of white mushrooms, previously well washed and all water removed. Pass through a tammy-cloth, then add the cream, and it is ready for use. This sauce is the foundation of all the best white sauces, and it must be well boiled to make it velvety.'' Bechamel Sauce. (A Cheaper White Sauce.) Ingredients. One pint of Milk. One small Carrot. One gill of Cream. One stick of Celery. 1S2