Cut the meat into six to eight slices of even size, about a quarter
of an inch thick, beat them with a cutlet-bat, and season with
pepper and salt. Lard one side of each with strips of larding-bacon.
Spread the sides, not larded with a layer of forcemeat (any kind
will do, chicken, veal, &c.), roll up, and tie with string. Put the
butter in a deep saute-pan, place in a carrot and onion, range
the rolled pieces on top, cover with a buttered paper, and cook
over the fire until the meat has a golden colour. Next add the
stock and sherry, put in the oven and braise for twenty-five
minutes, basting it occasionally. Take out the brisotins and
keep hot ; remove the fat from the essence, add the sauce, boil up
and strain. Have ready a narrow border of mashed potatoes,
remove the string from the brisotins, dress them nicely on the
border, fill the centre with a jardiniere of vegetables, and serve with
the sauce.
824. Jardiniere of Vegetables. — Scoop out by means of a
vegetable-scoop an equal quantity of carrots, turnips, and cucumber ;
cut some French beans into . small pieces, prepare also a handful of
asparagus tips, cauliflower buds, and green peas. Cook each vege-
table separately in -salted water, drain, add a small piece of butter, a
pinch of caster sugar, season with pepper and grated nutmeg, and
toss over the fire for a few minutes.
Serve in groups round the dish as garnish, or mix all together ;
ENTREES CHAUDES DE VI ANDES {HOT MEAT DISHES ) 301
moisten with a little brown sauce, and serve in the centre as above
directed.
825. Cdtelettes de Venn d la Frangadse. — 5 or 6 bones
of best end of neck of veal, 2 oz. butter, 1 teaspoonful chopped herbs,
i teaspoonful chopped lemon-rind, 6 tablespoonfuls bread-crumbs,
pepper and salt, 2 egg -yolks, tomato sauce {No. 271).
Saw off the chine-bone and the upper part of the rib-bones of the
neck, thus leaving the rib-bones about three inches long. Divide
into cutlets, flatten with a cutlet-bat, trim neatly, and season. Melt
about half an ounce butter, beat up the egg-yolks and mix together on
a plate, add the lemon-rind and chopped herbs, and mix thoroughly ;
dip the cutlets into this, and then into the bread-crumbs. Melt the
remainder of butter in a saute or frying pan, and fry the cutlets a
golden colour. Drain, dish up, put a frill on each bone, and serve
with tomato or demi-glace sauce.
826. j Escalopes de Veau. — About 1^ lb. cushion part of veal
(leg), 3 oz. butter, 1 egg, bread-crumbs, 1 teaspoonful chopped parsley✪ Escalopes de Veau ,
salt, and pepper.
Cut the meat into six or seven even-sized slices, flatten each with
a cutlet-bat, trim or pare neatly into shape (round or oval), and
season lightly with pepper and salt. Melt about an ounce of the
butter, beat up the egg, add the parsley and melted butter, and mix
thoroughly. Dip each slice of meat into this, and cover with bread-
crumbs. Melt the remainder of butter in a saute-pan, when hot put
in the cutlets and fry a golden colour, turning each side as it gets
brown. Dish up on a thin border of mashed potatoes. Fill the
centre with prepared French beans, pour a little gravy or brown
sauce round the base of the dish, and serve.
Page 244 · 3 recipe records on this page
Presented as published in 1901. 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
Cut the meat into six to eight slices of even size, about a quarter of an inch thick, beat them with a cutlet-bat, and season with pepper and salt. Lard one side of each with strips of larding-bacon. Spread the sides, not larded with a layer of forcemeat (any kind will do, chicken, veal, &c.), roll up, and tie with string. Put the butter in a deep saute-pan, place in a carrot and onion, range the rolled pieces on top, cover with a buttered paper, and cook over the fire until the meat has a golden colour. Next add the stock and sherry, put in the oven and braise for twenty-five minutes, basting it occasionally. Take out the brisotins and keep hot ; remove the fat from the essence, add the sauce, boil up and strain. Have ready a narrow border of mashed potatoes, remove the string from the brisotins, dress them nicely on the border, fill the centre with a jardiniere of vegetables, and serve with the sauce.
824. Jardiniere of Vegetables. — Scoop out by means of a vegetable-scoop an equal quantity of carrots, turnips, and cucumber ; cut some French beans into . small pieces, prepare also a handful of asparagus tips, cauliflower buds, and green peas. Cook each vegetable separately in -salted water, drain, add a small piece of butter, a pinch of caster sugar, season with pepper and grated nutmeg, and toss over the fire for a few minutes.
Serve in groups round the dish as garnish, or mix all together ;
ENTREES CHAUDES DE VIANDES {HOT MEAT DISHES ) 301
moisten with a little brown sauce, and serve in the centre as above directed.
825. Catelettes de Veau a la Francaise. — 5 or 6 bones of best end of neck of veal, 2 oz. butter, 1 teaspoonful chopped herbs, i teaspoonful chopped lemon-rind, 6 tablespoonfuls bread-crumbs, pepper and salt, 2 egg -yolks, tomato sauce {No. 271).
Saw off the chine-bone and the upper part of the rib-bones of the neck, thus leaving the rib-bones about three inches long. Divide into cutlets, flatten with a cutlet-bat, trim neatly, and season. Melt about half an ounce butter, beat up the egg-yolks and mix together on a plate, add the lemon-rind and chopped herbs, and mix thoroughly ; dip the cutlets into this, and then into the bread-crumbs. Melt the remainder of butter in a saute or frying pan, and fry the cutlets a golden colour. Drain, dish up, put a frill on each bone, and serve with tomato or demi-glace sauce.
826. Escalopes de Veau. — About 1^ lb. cushion part of veal (leg), 3 oz. butter, 1 egg, bread-crumbs, 1 teaspoonful chopped parsley , salt, and pepper.
Cut the meat into six or seven even-sized slices, flatten each with a cutlet-bat, trim or pare neatly into shape (round or oval), and season lightly with pepper and salt. Melt about an ounce of the butter, beat up the egg, add the parsley and melted butter, and mix thoroughly. Dip each slice of meat into this, and cover with breadcrumbs. Melt the remainder of butter in a saute-pan, when hot put in the cutlets and fry a golden colour, turning each side as it gets brown. Dish up on a thin border of mashed potatoes. Fill the centre with prepared French beans, pour a little gravy or brown sauce round the base of the dish, and serve.
Records on this page
Escalopes de VeauJardiniere of VegetablesCdtelettes de Venn a la Frangadse