X) RAISE the saddle and when it is ready put it
on a dish. Draw a line within half an inch
of its extreme edge on either side and ends, pressing
the point of a small knife along the meat in doing
so. Remove the fillets from the joint, severing
them from the bone with care. Cut the fillets in
regular collops, keeping the knife rather at a slant.
In the double cavity left by the fillets spread a few
tablespoonfuls of Bechamel sauce, seasoned with
paprika ; return the colloped fillets to their
respective places in the joint, reconstructing them
in suchwise as to make them appear untouched,
and between each collop pour one half tablespoon-
ful of Bechamel sauce, laying in also two slices of
truffle✪ Braised and Stuffed Saddle of Veal. This done, cover the whole surface of the
joint with Bechamel sauce, seasoned with paprika,
and set under the salamander to glaze quickly.
With the help of a large fish-slice, transfer the
saddle carefully to a dish.
Serve separately in a sauceboat the braising
liquor of the saddle, cleared of all grease and
reduced. Serve also in a separate dish some
savoury rice.
r%
142
HOT MEAT DISHES
BLANQUETTE OF VEAL
T7TROM one to two pounds of cushion or fillet of
veal, two ounces of butter, one ounce of flour,
twelve fresh or preserved button mushrooms, eight
to ten small onions, one bouquet garni, half a gill
of Chablis or Sauterne, a quarter of a gill of cream,
the yolks of two eggs, lemon juice, seasoning and
one pint of light stock✪ Blanquette of Veal.
Cut the veal into neat square pieces ; put it into
a stewpan with sufficient cold water to cover ; add
a good pinch of salt and the juice of half a lemon ;
bring it to the boil and remove the scum ; then
add the wine and the bouquet. Melt the butter
in a small stewpan ; stir in the flour and cook
whilst stirring for a few minutes, but do not allow
it to get brown ; moisten with a pint of white stock ;
boil up ; skim and cook for ten minutes ; then add
the cream and the beaten yolks of eggs ; strain
over the cooked veal ; add the mushrooms, sliced ;
heat up without allowing it to boil ; season to
taste and dish up garnished with little fleurons of
light puff pastry, and serve hot.
The blanquette can also be served in a circle of
light half-puff pastry.
143
THE DUDLEY RECIPES
GOULACHE OF VEAL
^\NE and a half pounds of lean veal, one pound
of partly cooked new potatoes, two ounces
of butter, one onion, half a pint of cream, salt and
paprika pepper✪ Goulache of Veal.
Free the meat from skin and sinews and cut it
into dice. Cut the potatoes into cubes. Melt the
butter in a saute pan ; add the meat and fry
lightly for several minutes ; then add the onion
finely chopped ; stir over the fire for about five
minutes ; season with salt and pepper, and add
the potatoes. Pour off the superfluous fat ; mix
carefully and moisten with cream and a table-
spoonful of rich white stock ; season with enough
paprika pepper to give the sauce a pink tinge and
cook gently for about twenty minutes. It is best
to cook the last stage of the goulache in a fireproof
earthenware casserole, in which it should be sent
to table. Great care must be taken not to break
the potatoes whilst cooking. Serve very hot.
CALVES’ BRAINS WITH BLACK
BUTTER
REMOVE the skill from two or three calves’
brains✪ Calves’ Brains with Black Butter ; wash well and clean them in several
waters ; drain, and cook them in richly flavoured
144
HOT MEAT DISHES
Page 49 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Braise the saddle and when it is ready put it on a dish. Draw a line within half an inch of its extreme edge on either side and ends, pressing the point of a small knife along the meat in doing so. Remove the fillets from the joint, severing them from the bone with care. Cut the fillets in regular collops, keeping the knife rather at a slant. In the double cavity left by the fillets spread a few tablespoonfuls of Bechamel sauce, seasoned with paprika ; return the colloped fillets to their respective places in the joint, reconstructing them in suchwise as to make them appear untouched, and between each collop pour one half tablespoonful of Bechamel sauce, laying in also two slices of truffle. This done, cover the whole surface of the joint with Bechamel sauce, seasoned with paprika, and set under the salamander to glaze quickly. With the help of a large fish-slice, transfer the saddle carefully to a dish.
Serve separately in a sauceboat the braising liquor of the saddle, cleared of all grease and reduced. Serve also in a separate dish some savoury rice.
r%
BLANQUETTE OF VEAL
From one to two pounds of cushion or fillet of veal, two ounces of butter, one ounce of flour, twelve fresh or preserved button mushrooms, eight to ten small onions, one bouquet garni, half a gill of Chablis or Sauterne, a quarter of a gill of cream, the yolks of two eggs, lemon juice, seasoning and one pint of light stock.
Cut the veal into neat square pieces ; put it into a stewpan with sufficient cold water to cover ; add a good pinch of salt and the juice of half a lemon ; bring it to the boil and remove the scum ; then add the wine and the bouquet. Melt the butter in a small stewpan ; stir in the flour and cook whilst stirring for a few minutes, but do not allow it to get brown ; moisten with a pint of white stock ; boil up ; skim and cook for ten minutes ; then add the cream and the beaten yolks of eggs ; strain over the cooked veal ; add the mushrooms, sliced ; heat up without allowing it to boil ; season to taste and dish up garnished with little fleurons of light puff pastry, and serve hot.
The blanquette can also be served in a circle of light half-puff pastry.
GOULACHE OF VEAL
One and a half pounds of lean veal, one pound of partly cooked new potatoes, two ounces of butter, one onion, half a pint of cream, salt and paprika pepper.
Free the meat from skin and sinews and cut it into dice. Cut the potatoes into cubes. Melt the butter in a saute pan ; add the meat and fry lightly for several minutes ; then add the onion finely chopped ; stir over the fire for about five minutes ; season with salt and pepper, and add the potatoes. Pour off the superfluous fat ; mix carefully and moisten with cream and a tablespoonful of rich white stock ; season with enough paprika pepper to give the sauce a pink tinge and cook gently for about twenty minutes. It is best to cook the last stage of the goulache in a fireproof earthenware casserole, in which it should be sent to table. Great care must be taken not to break the potatoes whilst cooking. Serve very hot.
CALVES’ BRAINS WITH BLACK BUTTER
Remove the skin from two or three calves' brains ; wash well and clean them in several waters ; drain, and cook them in richly flavoured
Records on this page
Braised and Stuffed Saddle of VealBlanquette of VealGoulache of VealCalves’ Brains with Black ButterCalves’ Brains with Black Butter