The "Queen" cookery books: Entrees

Foie de Veau a la Broche. — Wash and well dry a nice calf’s liver, then lard it neatly and evenly with lardoons of French or larding bacon, and wrap it in a sheet of well-buttered paper ; now either roast it or set it on the grid of the baking tin and cook it in the oven for about one and a quarter hours, being careful to keep it well basted over the paper. When cooked it may be served on a bed of French beans with its own gravy round it. It is very often marinaded for a few hours before cooking in a marinade composed of a gill of oil seasoned with chopped parsley, thyme, bay leaf, onion, and peppercorns. In this case a little of the marinade is added to the gravy. It is often, for the convenience of helping, sliced down rather thickly. Foie de Veau, Hdtelets de. — Slice the liver rather thickly, and then cut it into squares with an equal number of similar squares of rather fat bacon or ham, and thread these on tiny skewers, a piece of liver and one of bacon alternately, season them with salt and black pepper (freshly ground is best), dip them into liquid butter or oil, and then in finely sifted breadcrumbs, and broil them over a clear fire. Serve with seasoned watercress. Another way of cooking liver is to slice it down rather thickly, marinading these slices as described for the roasted liver, then wrap them in sheets of oiled and dried paper with a little minced fat bacon, mushrooms, chives, parsley, &c. Fold over the papers tightly, and grill them gently for about half an hour, then serve in their papers with a sauce boat of poivrade sauce. Cervelles de Veau Frites. — Remove all skin and string from the brains, and steep them for a little in tepid water to remove all the blood ; then blanch them for a little in boiling water, and leave them in cold water to set. Now put a little boiling water in a pan, previously rubbed with fresh-cut garlic, with some fat bacon cut into dice, a good bouquet, sliced onion and carrot, two or three cloves, and two or three slices of lemon, lay in the brains and let them cook gently for an hour. Then drain them well, cut them into neat pieces, laying them as done in a little vinegar seasoned with salt and pepper, dip them into some good frying batter, and fry in plenty of hot fat to a delicate golden brown. Drain well, dust with coralline pepper, and serve with fried parsley. Ox Palates, to Cook. — Blanch three or four ox palates for ten minutes in boiling salted water, then drain, and when cool, scrape off all the white skin, trim them neatly, and place them in a pan with a quart of stock, a good bouquet, and a couple of slices of smoked ham or bacon ; bring this all to the boil, then draw the pan to the side of the stove and let it simmer steadily, but gently, for three to four hours ; now drain the palates on a sieve, and leave till cold,