The new century cookery book

827. Escalopes de Veau a la Russe. — About 2i lb. knuckle of veal, 3 oz. clarified butter, 4 oz. pork, 4 oz. beef marrow, 2 oz. anchovy paste, 1 yolk of egg, 1 teaspoonful powdered savoury herbs, | pint preserved cepes, 1 gill demi-glace sauce (No. 237), salt, pepper, bread-crumbs. Trim the veal, cut it into eight even-sized scallops, beat them with a cutlet-bat, and shape neatly. Put two ounces butter in a saute-pan ; when hot, put in the scallops, and fry over a quick fire a nice light-brown colour. As the meat will afterwards be cooked again, the frying process should be done quickly without actually cooking the scallops or cutlets. Place them between two boards, put a weight not too heavy over the top, and keep them until cold. Strain the butter, and keep for further use. Cut the pork and marrow into small pieces, pound in a mortar ; when fine, add the anchovy paste, savoury herbs, egg-yolk, and a small piece of butter about the size of a nutmeg. Pound thoroughly until smooth, season with pepper and salt, rub through a fine sieve, and cover one side of each scallop thickly with this farce. Put them on a buttered bakingsheet, cover over with a few fried bread-crumbs, sprinkle with oiled butter, and place in a hot oven for about ten minutes. If preserved cepes are used, strain them well, saute them in a little butter, season with salt and pepper, add the demi-glace sauce, and cook for ten minutes. Dish up the scallops in a circle on a hot round dish, and put the ragout of cepes in the centre. 828. Filets de Veau a la Colbert.— Cut about two pounds of lean fillet of veal into eight slices, flatten, trim and season with pepper and salt. Put two ounces of butter and two tablespoonfuls of sweet oil into a saute-pan, when hot place in the fillets, fry them over a quick fire on both sides, drain the fillets and put them on a plate. Pour off most of the fat in the saute-pan, add three finelychopped shallots, fry a little, dilute with a small glass of sherry and rather more than a gill of Madere sauce (No. 237 a), boil for a few minutes, add a pinch of cayenne, a few drops of lemon-juice, and a teaspoonful of chopped parsley, stir well, and work in an ounce and a half of fresh butter. Return the fillets and mix well with the same, but do not let it boil again. Dish the fillets in a circular row, place a heart-shaped slice of fried bread between the fillets. Fill the centre with small round potatoes (pommes de terre a la Parisienne, No. 767), sprinkle with a little chopped parsley, pour the remainder of the sauce over the fillets, and serve. 829. Filets de Vea u a la Hongroise. — 1| to 2 lb. fillets of veal (knuckle or cushion part will do), 6 new potatoes, 6 anchovy fillets, 1 hard-boiled egg, 1 fresh egg, 1 tablespoonfid capers, gherkins, 1 lemon, 1 teaspoonful lemon-fuice, ( gill Espagnole sauce (No. 236), 2 oz. butter, salt and pepper, paprika, breadcrumbs.