A guide to modern cookery

1202—NOIX DE VEAU EN SURPRISE A LA TOULOUSAINE Braise the cushion and cut it to the shape of a case as explained above. Pour therein a garnish consisting of quenelles of chicken forcemeat; lamb sweetbreads, or collops of veal sweetbreads, braised without colouration; cocks’ combs; small muskrooms, cooked and very white; and slices of truffle; the whole to be cohered by means of an Allemande sauce, flavoured with mushroom essence. Return the piece sliced off at the start to its place, and surround with slices of the meat withdrawn from the inside of the cushion. N.B.—AIl the garnishes suited to Vol-au-vent and timbales may be served with cushion-of-veal case, which latter thus stands in the stead of the Vol-au-vent and Timbale crusts. Finally, I must ask the reader to bear in mind that methods like those described above have no place in really good cookery, the ruling principle of which should always be simplicity. 1203—NOIX DE VEAU FROIDE A LA CAUCASIENNE Cut a cold cushion of veal into slices two inches long by one-half inch wide by one-sixth inch thick. DD On each slice spread a little butter seasoned with salt and pepper, combined with finely-chopped chives and anchovy fillets cut into dice. Couple the slices together as for sandwiches; round off their angles and put them under slight pressure. Prepare a Purée of tomatoes with jelly; mould it in a dome- or Bombe-mould, and let it set on ice. When this moulding of tomatoes is quite firm, turn it out in the middle of a round, cold dish; arrange the meat slices all round, and border the dish with cubes of very clear veal jelly. 1204—NOIX DE VEAU FROIDE A LA SUEDOISE (1) From the widest part of a cold cushion of veal, cut a lateral slice one and one-third inch thick, and trim it nicely round. (2) Let a coating of aspic jelly set on the bottom of a round dish, and upon this jelly, when it is quite firm, lay the slice of veal. (3) Cut what remains of the piece of veal into slices two inches long, by one and one-half inch broad, by one-eighth inch thick. Prepare the same number of rectangles of salted tongue, of the same size, though slightly thinner than those of veal. (4) Cohere a nice vegetable salad with cleared mayonnaise; mould it in an oiled, Bombe-shaped or narrow pyramid mould, and put it on ice to set. Coat the rectangles of veal with horse-radish butter; place a rectangle of tongue on each, and finish off these sandwiches by rounding their corners. For Dishing.—By means of a piping-bag fitted with a grooved pipe, garnish the edges of the slice of veal with a thread of previously softened butter. Turn out the vegetable salad in the centre of the piece of meat; set on it the heart of a small lettuce (nicely opened), and arrange the veal and tongue sandwiches all round. Serve a cold sauce, derived from the mayonnaise, separately. 1205—LONGES, CARRES ET NOIX DE VEAU FROIDS What was said in respect of cold saddle of veal likewise applies to the different pieces mentioned in the above title. They may be coated with aspic jelly and dished with Macedoines of vegetables, cohered with jelly; small salads, cohered with cleared mayonnaise; garnished artichoke-bottoms, &c. The dishes should always be bordered with cubes of very clear jelly. 1206—FRICANDEAU (Relevé) Fricandeau is a lateral cut from the cushion of veal; that is to say, a piece cut with the grain of the meat. It should not be thicker than one and one-half inches.