Simmer the tongues in enough water to cover them, for about
2^ hours or till tender enough to skin. Place in a saucepan the
stock, chopped onion, carrot, pepper, salt and spice, then put
in the skinned tongues. Bring all to the boil and add a few
meat balls if liked. When the carrot is tender, remove the
tongues, halls and carrot, and strain the liquor, ltub the flour,
sugar, vinegar and browning together till smooth, stir it into
the liquor over the fire till cooked, re-heat the tongues, balls,
and carrot cut in strips, in the liquor, and serve on a hot dish
with the tongues in the middle, balls and carrot alternately
round.
STUFFED SPANISH ONIONS.
Ocjnons Farcis.
Choose G Spanish onions of equal size. Skin them and parboil
them for about 1 hour. Pull out the centre of each onion, and
fill with the following stuffing: — 5 lb. raw liver and 1 oz. under-
done meat, minced, pounded and rubbed through a sieve with
pepper, salt and a little chopped shallot. Fill up the insides of
the onions, and cover with the piece removed, tying them round.
Put 2 oz. clarified dripping, and \ pint sto✪ Stuffed Spanish Onionsck on a baking tin,
place the stuffed onions on it, and bake f to 1 hour, according
to the size of the onions, basting them frequently. Serve with
the gravy strained over them, which has been thickened with a
little flour, and coloured with browning.
FRIED SWEETBREADS.
Ris de Veau a la Villeroi.
Cut 2 cooked (boiled and pressed) sweetbreads into \ inch thick
slices, and coat them with cold Bechamel sauce. When set,
ENTKEES.
43
dip them into a light frying batter, and fry a golden brown in
boiling fat. Drain them and sprinkle with salt and pepper✪ Fried Sweetbreads.
Arrange them on a hot dish, garnish with fried parsley, and serve
with tomato or piquante sauce.
STEWED SWEETBREADS.
His de Veau aux Tomates.
2 sweetbreads. £ lb. tomatoes,
f pint good brown sauce. Spinach.
Water or white stock✪ Stewed Sweetbreads.
Soak the sweetbreads in tepid salted water for 1 hour, then
put on the fire in cold water, boil up and strain off the water.
Put them on again in fresh water or white stock and simmer
gently for 1 hour; drain and press them between 2 plates with
a weight on top. Trim neatly and cut into thick slices. Put
them in a stew-pan with the brown sauce and heat well. Skin
the tomatoes and bake till tender, but unbroken. Dish the
sweetbreads on spinach, pour the sauce over and round, and
garnish with the tomatoes.
COLD TOMATO ENTREE.
Tomates d la Heine.
Cut off the top of egg shaped tomatoes, and remove the seeds
with a spoon. Make a stuffing of chopped anchovy, yolk of egg,
olives and mustard and cress✪ Cold Tomato Entree, and fill up the tomatoes with it,
covering with the top piece. Serve in an entree dish on slices
of hard-boiled egg, garnish with mustard and cress, and pile
plovers’ eggs in the centre.
BLANQUETTE OF VEAL.
Blanquctte de Veau.
2 lbs. breast, loin, or fillet
of veal.
1 pint white stock.
1 small carrot sliced.
1 onion stuck with cloves.
Celery or celery seed
Parsley, lemon peel, and a bouquet garni✪ Blanquette of Veal.
Page 25 · 5 recipe records on this page
Presented as published in 1907. 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
Simmer the tongues in enough water to cover them, for about 2^ hours or till tender enough to skin. Place in a saucepan the stock, chopped onion, carrot, pepper, salt and spice, then put in the skinned tongues. Bring all to the boil and add a few meat balls if liked. When the carrot is tender, remove the tongues, halls and carrot, and strain the liquor, Rub the flour, sugar, vinegar and browning together till smooth, stir it into the liquor over the fire till cooked, re-heat the tongues, balls, and carrot cut in strips, in the liquor, and serve on a hot dish with the tongues in the middle, balls and carrot alternately round.
STUFFED SPANISH ONIONS.
Ocjnons Farcis.
Choose G Spanish onions of equal size. Skin them and parboil them for about 1 hour. Pull out the centre of each onion, and fill with the following stuffing: — 5 lb. raw liver and 1 oz. underdone meat, minced, pounded and rubbed through a sieve with pepper, salt and a little chopped shallot. Fill up the insides of the onions, and cover with the piece removed, tying them round. Put 2 oz. clarified dripping, and \ pint stock on a baking tin, place the stuffed onions on it, and bake f to 1 hour, according to the size of the onions, basting them frequently. Serve with the gravy strained over them, which has been thickened with a little flour, and coloured with browning.
FRIED SWEETBREADS.
Ris de Veau a la Villeroi.
Cut 2 cooked (boiled and pressed) sweetbreads into \ inch thick slices, and coat them with cold Bechamel sauce. When set,
dip them into a light frying batter, and fry a golden brown in boiling fat. Drain them and sprinkle with salt and pepper. Arrange them on a hot dish, garnish with fried parsley, and serve with tomato or piquante sauce.
STEWED SWEETBREADS.
His de Veau aux Tomates.
2 sweetbreads. £ lb. tomatoes,
f pint good brown sauce. Spinach.
Water or white stock.
Soak the sweetbreads in tepid salted water for 1 hour, then put on the fire in cold water, boil up and strain off the water. Put them on again in fresh water or white stock and simmer gently for 1 hour; drain and press them between 2 plates with a weight on top. Trim neatly and cut into thick slices. Put them in a stew-pan with the brown sauce and heat well. Skin the tomatoes and bake till tender, but unbroken. Dish the sweetbreads on spinach, pour the sauce over and round, and garnish with the tomatoes.
COLD TOMATO ENTREE.
Tomates d la Heine.
Cut off the top of egg shaped tomatoes, and remove the seeds with a spoon. Make a stuffing of chopped anchovy, yolk of egg, olives and mustard and cress, and fill up the tomatoes with it, covering with the top piece. Serve in an entree dish on slices of hard-boiled egg, garnish with mustard and cress, and pile plovers’ eggs in the centre.
BLANQUETTE OF VEAL.
Blanquctte de Veau.
2 lbs. breast, loin, or fillet of veal.
1 pint white stock.
1 small carrot sliced.
1 onion stuck with cloves. Celery or celery seed Parsley, lemon peel, and a bouquet garni.
Records on this page
Stuffed Spanish OnionsFried SweetbreadsStewed SweetbreadsCold Tomato EntreeBlanquette of Veal