— pique k la Creme Aigre.— Braised larded neck
of veal with sour cream sauce.
— a la Puree de Tomate.— Braised neck of veal
with tomato sauce.
Cotes et Cotelettes de Veau (Veal cutlets).— Cotes
or cutlets of veal should be cut from the neck or
loin ; cutlets, however, should be trimmed with the
bone left on, and in consequence can only be
obtained from the neck.
— a l’Allemande. — Breaded veal cutlets fried in
butter, dressed round potato purde ; sauce, demi-
glace.
— a TAnglaise. — Breaded veal cutlets grilled ;
garnished with potatoes fried or tossed in butter.
— en Belle Vue. — Fillets or cutlets of veal cooked
and set in aspic, coated with chaudfroid sauce ;
garnished with truffles and jardiniere.
— a la Bordelaise. — Broiled veal cutlets, dished up
on fried bread croutons with stewed cepes in
centre ; sauce, bordelaise.
— a la Chieoree. — Broiled veal cutlets with mashed
chicory.
— a la Craeovie. — Broiled veal cutlets larded with
strips of anchovy fillets ; sauce, madere.
— en Crepinettes. — Veal cutlets wrapped in pig’s
caul, egged, crumbed, and fried; demi-glace or
plain gravy.
— a la Dauphine. — Veal cutlets stuffed with
chopped tongue and truffles ; garnished with potato
croquettes ; perigueux sauce.
— a la Demi-glaee. — Veal cutlets fried or grilled ;
served with brown, i.e., demi-glace, sauce.
— k la Dreux. — Broiled veal cutlets larded with
tongue, streaky bacon, and pickled gherkins ;
served with a garniture of sliced mushrooms and
sweetbread ; sauce, tomate.
— aux epinards. — Broiled veal cutlets with mashed
spinach.
— k 1’EcaPlate. — Plain broiled veal cutlets dressed
alternately with heart-shaped slices of ox-tongue ;
sauce, tomate.
— grilles. — Plain grilled veal cutlets
— & l’ltalienne. — Plain broiled veal cutlets with
Italian sauce.
— k la Lorgnette.— Egged, crumbed, and fried veal
cutlets ; garnished with rings of onions dipped in
milk and flour, and fried in clarified butter.
VEAL
95
Cotes et Cotelettes de Veau k la Maitre d’Hotel.
— Plain broiled veal cutlets served with maitre
d 'hotel butter.
— a la Marshal. — Egged and cheese-crumbed veal
cutlets fried ; served with bigarade sauce.
— k la Milanaise. — Veal cutlets garnished with
macaroni, stewed in tomato sauce and parmesan
cheese.
— au naturel. — Plain broiled or grilled veal cutlets.
— panees. — Breaded and fried veal cutlets.
— en papillotes. — Stuffed veal cutlets braised,
served in paper cases.
— a la PaFjarski. — Cutlet shapes of minced veal,
egged, crumbed, and fried ; sauce, demi-glace and
tomate.
— a la Parma. — Veal cutlets egged and crumbed in
grated parmesan cheese, and fried ; tomato or
demi-glace sauce.
— a la Prusse. — Veal cutlets spread with a mixture
of truffles and finely chopped shallots braised.
— a la Reine. — Veal cutlets egged and crumbed,
broiled in butter ; served with demi-glace sauce,
truffles, and preserved mushrooms.
— saut6es au beurre. — Veal cutlets broiled in
butter ; served with plain gravy.
— a la Singapat. — Veal cutlets larded with small
strips of smoked ox-tongue, and braised.
— a la Soubise. — Egged, crumbed, and fried veal
cutlets ; served with white onion puree.
— a la Saint-Cloud. — Veal cutlets larded with strips
of truffles, broiled in fresh butter, and garnished
with forcemeat quenelles ; sauce, allemande.
— k la ZingaPa. — Fried veal cutlets dished up
alternately with cutlet-shaped slices of broiled ham ;
sauce, madere.
Cepvelle de Veau.— Calf s brain.
— au beignets. — Calf’s brain fritters.
Page 54
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— pique k la Creme Aigre.— Braised larded neck
of veal with sour cream sauce.
— a la Puree de Tomate.— Braised neck of veal
with tomato sauce.
Cotes et Cotelettes de Veau (Veal cutlets).— Cotes
or cutlets of veal should be cut from the neck or
loin ; cutlets, however, should be trimmed with the
bone left on, and in consequence can only be
obtained from the neck.
— a l’Allemande. — Breaded veal cutlets fried in
butter, dressed round potato purde ; sauce, demi-
glace.
— a TAnglaise. — Breaded veal cutlets grilled ;
garnished with potatoes fried or tossed in butter.
— en Belle Vue. — Fillets or cutlets of veal cooked
and set in aspic, coated with chaudfroid sauce ;
garnished with truffles and jardiniere.
— a la Bordelaise. — Broiled veal cutlets, dished up
on fried bread croutons with stewed cepes in
centre ; sauce, bordelaise.
— a la Chieoree. — Broiled veal cutlets with mashed
chicory.
— a la Craeovie. — Broiled veal cutlets larded with
strips of anchovy fillets ; sauce, madere.
— en Crepinettes. — Veal cutlets wrapped in pig’s
caul, egged, crumbed, and fried; demi-glace or
plain gravy.
— a la Dauphine. — Veal cutlets stuffed with
chopped tongue and truffles ; garnished with potato
croquettes ; perigueux sauce.
— a la Demi-glaee. — Veal cutlets fried or grilled ;
served with brown, i.e., demi-glace, sauce.
— k la Dreux. — Broiled veal cutlets larded with
tongue, streaky bacon, and pickled gherkins ;
served with a garniture of sliced mushrooms and
sweetbread ; sauce, tomate.
— aux epinards. — Broiled veal cutlets with mashed
spinach.
— k 1’EcaPlate. — Plain broiled veal cutlets dressed
alternately with heart-shaped slices of ox-tongue ;
sauce, tomate.
— grilles. — Plain grilled veal cutlets
— & l’ltalienne. — Plain broiled veal cutlets with
Italian sauce.
— k la Lorgnette.— Egged, crumbed, and fried veal
cutlets ; garnished with rings of onions dipped in
milk and flour, and fried in clarified butter.
VEAL
95
Cotes et Cotelettes de Veau k la Maitre d’Hotel.
— Plain broiled veal cutlets served with maitre
d 'hotel butter.
— a la Marshal. — Egged and cheese-crumbed veal
cutlets fried ; served with bigarade sauce.
— k la Milanaise. — Veal cutlets garnished with
macaroni, stewed in tomato sauce and parmesan
cheese.
— au naturel. — Plain broiled or grilled veal cutlets.
— panees. — Breaded and fried veal cutlets.
— en papillotes. — Stuffed veal cutlets braised,
served in paper cases.
— a la PaFjarski. — Cutlet shapes of minced veal,
egged, crumbed, and fried ; sauce, demi-glace and
tomate.
— a la Parma. — Veal cutlets egged and crumbed in
grated parmesan cheese, and fried ; tomato or
demi-glace sauce.
— a la Prusse. — Veal cutlets spread with a mixture
of truffles and finely chopped shallots braised.
— a la Reine. — Veal cutlets egged and crumbed,
broiled in butter ; served with demi-glace sauce,
truffles, and preserved mushrooms.
— saut6es au beurre. — Veal cutlets broiled in
butter ; served with plain gravy.
— a la Singapat. — Veal cutlets larded with small
strips of smoked ox-tongue, and braised.
— a la Soubise. — Egged, crumbed, and fried veal
cutlets ; served with white onion puree.
— a la Saint-Cloud. — Veal cutlets larded with strips
of truffles, broiled in fresh butter, and garnished
with forcemeat quenelles ; sauce, allemande.
— k la ZingaPa. — Fried veal cutlets dished up
alternately with cutlet-shaped slices of broiled ham ;
sauce, madere.
Cepvelle de Veau.— Calf s brain.
— au beignets. — Calf’s brain fritters.