and a little minced parsley and mushrooms, a similar
mixture being generously sprinkled over the tails,
with tiny morsels of butter, and the whole set in the
oven till thoroughly hot and nicely coloured.
Beef Olives. — For these cut slices of beef ^in.
thick by 1 \ in. to 2 in. wide, and from 3in. to 3^ in.
long ; spread each of these neatly on one side with
a nice veal stuffing, to which you have added either
a boned and minced anchovy, or a few drops of
essence of anchovy, then roll it up tightly, and tie it
into shape with a piece of thread at both ends (this
must, of course, be removed before serving). Now
place an ounce or so of clarified dripping in a stew-
pan, and lay in this loz. or 2oz. each of thinly sliced
onions, carrot, turnip, and, if at hand, mushrooms✪ Beef Olives
(the stems and peelings will do for this), and then
the beef olives, with a due seasoning of salt, pepper,
&c Toss all this over a clear fire till lightly coloured
and stiffened (this is the meaning of the French
term revenir), then add good stock to about half the
depth, cover with a buttered paper, and cover down
the pan closely; let this all braise gently in the
oven, basting the olives now and again with their
own liquor. They will take from one and a quarter
hours’ to one and a half hours’ very gentle cooking.
When tender, lift them out carefully, and dish in a
pile, serving rich brown espagnole or tomato sauce
round and over them as you please. Almost any
meat may be cooked thus, only varying the stuffing
and sauce to taste.
Bis de Veau a la Financiere. — Well wash, blanch,
and rinse a couple of good sweetbreads, then place
UNCLASSED ENTRIES.
113
them between two plates and press them till perfectly
cold, when they are larded neatly, trimming the
lardoons nicely. Wrap the sweetbreads in a well
buttered sheet of paper, and place them in a stew-
pan with l|oz. of butter, a blade or two of celery, a
carrot, an onion, and a bunch of herbs ; fry this all
lightly for fifteen minutes, then pour in a gill of
good stock and let it all cook in the oven for an
hour, adding more stock as that in the pan evaporates.
When cooked, brush the breads over lightly with
warm glaze and set them in the oven again to crisp
the lardoons ; then dish on fried croutons, and serve
with the following sauce round it. For this sauce,
put into a pan two wineglassfuls of sherry, a dust of
cayenne, three fresh and well washed mushrooms,
and the essence from a bottle of truffles, if handy ;
let this all boil into half, when you add to it three-
quarters of a pint of rich Espagnole sauc✪ Bis de Veau a la Financieree and the
strained liquor from the sweetbreads well cleared
from fat. Let this all boil together and then use.
Breast of Mutton a, la Marseillaise. — Braise the
whole of a breast of mutton with vegetables, &c., in
the usual way, with a good bouquet, some cloves and
peppercorns, and half a bottle of light French white
wine. (The pan should properly be well rubbed first
of all with a freshly cut clove of garlic.) Bring this
all to the boil, then draw it to the side of the stove
and let it simmer as slowly as possible for three
hours till the breast is perfectly tender, and the
sauce almost a glaze. When cooked, let it cool a
little, then drain it well on a reversed sieve✪ Breast of Mutton a la Marseillaise, or a
rack, and remove all the bones, putting the meat
i
114
ENTREES.
Page 55 · 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
and a little minced parsley and mushrooms, a similar mixture being generously sprinkled over the tails, with tiny morsels of butter, and the whole set in the oven till thoroughly hot and nicely coloured.
Beef Olives. — For these cut slices of beef ^in. thick by 1 \ in. to 2 in. wide, and from 3in. to 3^ in. long ; spread each of these neatly on one side with a nice veal stuffing, to which you have added either a boned and minced anchovy, or a few drops of essence of anchovy, then roll it up tightly, and tie it into shape with a piece of thread at both ends (this must, of course, be removed before serving). Now place an ounce or so of clarified dripping in a stewpan, and lay in this loz. or 2oz. each of thinly sliced onions, carrot, turnip, and, if at hand, mushrooms (the stems and peelings will do for this), and then the beef olives, with a due seasoning of salt, pepper, &c Toss all this over a clear fire till lightly coloured and stiffened (this is the meaning of the French term revenir), then add good stock to about half the depth, cover with a buttered paper, and cover down the pan closely; let this all braise gently in the oven, basting the olives now and again with their own liquor. They will take from one and a quarter hours’ to one and a half hours’ very gentle cooking. When tender, lift them out carefully, and dish in a pile, serving rich brown espagnole or tomato sauce round and over them as you please. Almost any meat may be cooked thus, only varying the stuffing and sauce to taste.
Ris de Veau a la Financiere. — Well wash, blanch, and rinse a couple of good sweetbreads, then place
them between two plates and press them till perfectly cold, when they are larded neatly, trimming the lardoons nicely. Wrap the sweetbreads in a well buttered sheet of paper, and place them in a stewpan with l|oz. of butter, a blade or two of celery, a carrot, an onion, and a bunch of herbs ; fry this all lightly for fifteen minutes, then pour in a gill of good stock and let it all cook in the oven for an hour, adding more stock as that in the pan evaporates. When cooked, brush the breads over lightly with warm glaze and set them in the oven again to crisp the lardoons ; then dish on fried croutons, and serve with the following sauce round it. For this sauce, put into a pan two wineglassfuls of sherry, a dust of cayenne, three fresh and well washed mushrooms, and the essence from a bottle of truffles, if handy ; let this all boil into half, when you add to it threequarters of a pint of rich Espagnole sauce and the strained liquor from the sweetbreads well cleared from fat. Let this all boil together and then use.
Breast of Mutton a, la Marseillaise. — Braise the whole of a breast of mutton with vegetables, &c., in the usual way, with a good bouquet, some cloves and peppercorns, and half a bottle of light French white wine. (The pan should properly be well rubbed first of all with a freshly cut clove of garlic.) Bring this all to the boil, then draw it to the side of the stove and let it simmer as slowly as possible for three hours till the breast is perfectly tender, and the sauce almost a glaze. When cooked, let it cool a little, then drain it well on a reversed sieve, or a rack, and remove all the bones, putting the meat
Records on this page
Beef OlivesBis de Veau a la FinanciereBreast of Mutton a la Marseillaise