— farei a la Fpan§aise. — Larded fillets of veal
stuffed and rolled, and braised ; served with brown
sauce and marble-shaped fried potatoes.
— aux Haricots Verts. — Broiled fillets of veal with
French beans.
— a la Milanaise. — Fried fillets of veal, garnished
with stewed macaroni mixed with white sauce,
parmesan cheese, and finely shredded ox-tongue ;
tomato sauce.
— a l’Oseille. — Small veal fillets broiled, and served
with sorrel puree.
— a la Puree de Coneombres.— Broiled fillets of
veal with mashed cucumber.
— roti aux Pommes Pailles.— Roast fillet of veal
larded ; garnished with very finely cut strips of
fried potatoes.
— a la Talleyrand. — Small circular or oval slices of
veal fillets fried in butter, and finished by cooking
in a cream sauce flavoured with lemon juice and
shallots, and enriched with egg-yolks.
Fricassee de Veau k l’Anglaise. — Stewed veal in
white sauce with sliced preserved mushrooms ;
served with thin slices of fried bacon.
— a l’Allemande. — Stewed pieces of breast of veal
in white sauce, garnished with small quenelles,
crayfish tails, asparagus, and sprigs of cauliflower.
Gateau de Veau aux truffes.— Savoury veal cake
baked and served with truffle sauce.
— au bain-marie. — Veal cake poached or steamed ;
served with white sauce.
Goulaehe de Veau k la Hongroise. — Finely cut
broiled veal with pepper sauce.
E
ENTREES
93
Grenadins de Veau.— Larded veal fillets (coilops)
broiled or braised.
— aux epinapds. — With spinach puree.
— a la Fermiere. — Garnished with groups of cooked
carrots, lettuce, cauliflower, and small round fried
potatoes ; sauce, demi-glace.
— aux petits pois.— With green peas.
— a la Tomate. — With tomato sauce, or garnished
with fried tomatoes.
Timbales de Godiveau.— A kind of small pudding
made of veal forcemeat, steamed ; served with
white sauce.
Haricot de Veau a l’Anglaise.— Stewed pieces of
neck of veal, with braised button onions, green
peas, carrots and turnips ; brown sauce.
Hachis de Veau. — Minced veal cooked in white
sauce.
Langue de Veau. — Calf’s Tongue.
— aux epinapds.— With spinach. ’
• — au gratin. — Cooked calf’s tongue sliced, dressed
on dish, and baked with brown sauce.
— a l’ltalienne. — Boiled pickled calf’s tongue with
Italian sauce.
— en papillotes. — Braised calf’s tongue in paper
cases.
— aux petits pois. — Braised calf’s tongue with
green peas.
— a la Poivrade. — Braised calf’s tongue with
brown pepper sauce.
— aux pointes d’asperges. — With asparagus
points.
— a la Tartare. — Cooked veal tongues, cut in
halves, egged, crumbed, and fried ; served with
tartare sauce.
Longe de Veau.— Loin of Veal.
— a l’Anglaise. — Loin of veal stuffed with force-
meat and savoury herbs ; served with fried or
grilled slices of bacon.
— a l’Allemande. — Braised loin of veal, boned, and
stuffed with veal forcemeat and bacon.
— a la Fpan^aise. — Braised loin of veal boned and
stuffed ; served with stuffed tomatoes and potato
croquettes.
— a la Montglas. — Braised loin of veal, larded,
garnished with tongue, truffles, chicken fillet, and
mushrooms cut in dice or shi-eds ; sauce, demi-glace.
■ — a la Proveneale. — Roast loin of veal, stuffed
with minced onions and pork forcemeat ; served
with stuffed tomatoes ; sauce, proveneale.
Mous de Veau a l’lndienne.— Calf’s lungs stewed
in curry sauce, and served with boiled rice.
VEAL
99
Noix de Veau piquee a la Bechamel.— Larded,
braised white ; served with bechamel sauce.
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— farei a la Fpan§aise. — Larded fillets of veal
stuffed and rolled, and braised ; served with brown
sauce and marble-shaped fried potatoes.
— aux Haricots Verts. — Broiled fillets of veal with
French beans.
— a la Milanaise. — Fried fillets of veal, garnished
with stewed macaroni mixed with white sauce,
parmesan cheese, and finely shredded ox-tongue ;
tomato sauce.
— a l’Oseille. — Small veal fillets broiled, and served
with sorrel puree.
— a la Puree de Coneombres.— Broiled fillets of
veal with mashed cucumber.
— roti aux Pommes Pailles.— Roast fillet of veal
larded ; garnished with very finely cut strips of
fried potatoes.
— a la Talleyrand. — Small circular or oval slices of
veal fillets fried in butter, and finished by cooking
in a cream sauce flavoured with lemon juice and
shallots, and enriched with egg-yolks.
Fricassee de Veau k l’Anglaise. — Stewed veal in
white sauce with sliced preserved mushrooms ;
served with thin slices of fried bacon.
— a l’Allemande. — Stewed pieces of breast of veal
in white sauce, garnished with small quenelles,
crayfish tails, asparagus, and sprigs of cauliflower.
Gateau de Veau aux truffes.— Savoury veal cake
baked and served with truffle sauce.
— au bain-marie. — Veal cake poached or steamed ;
served with white sauce.
Goulaehe de Veau k la Hongroise. — Finely cut
broiled veal with pepper sauce.
E
ENTREES
93
Grenadins de Veau.— Larded veal fillets (coilops)
broiled or braised.
— aux epinapds. — With spinach puree.
— a la Fermiere. — Garnished with groups of cooked
carrots, lettuce, cauliflower, and small round fried
potatoes ; sauce, demi-glace.
— aux petits pois.— With green peas.
— a la Tomate. — With tomato sauce, or garnished
with fried tomatoes.
Timbales de Godiveau.— A kind of small pudding
made of veal forcemeat, steamed ; served with
white sauce.
Haricot de Veau a l’Anglaise.— Stewed pieces of
neck of veal, with braised button onions, green
peas, carrots and turnips ; brown sauce.
Hachis de Veau. — Minced veal cooked in white
sauce.
Langue de Veau. — Calf’s Tongue.
— aux epinapds.— With spinach. ’
• — au gratin. — Cooked calf’s tongue sliced, dressed
on dish, and baked with brown sauce.
— a l’ltalienne. — Boiled pickled calf’s tongue with
Italian sauce.
— en papillotes. — Braised calf’s tongue in paper
cases.
— aux petits pois. — Braised calf’s tongue with
green peas.
— a la Poivrade. — Braised calf’s tongue with
brown pepper sauce.
— aux pointes d’asperges. — With asparagus
points.
— a la Tartare. — Cooked veal tongues, cut in
halves, egged, crumbed, and fried ; served with
tartare sauce.
Longe de Veau.— Loin of Veal.
— a l’Anglaise. — Loin of veal stuffed with force-
meat and savoury herbs ; served with fried or
grilled slices of bacon.
— a l’Allemande. — Braised loin of veal, boned, and
stuffed with veal forcemeat and bacon.
— a la Fpan^aise. — Braised loin of veal boned and
stuffed ; served with stuffed tomatoes and potato
croquettes.
— a la Montglas. — Braised loin of veal, larded,
garnished with tongue, truffles, chicken fillet, and
mushrooms cut in dice or shi-eds ; sauce, demi-glace.
■ — a la Proveneale. — Roast loin of veal, stuffed
with minced onions and pork forcemeat ; served
with stuffed tomatoes ; sauce, proveneale.
Mous de Veau a l’lndienne.— Calf’s lungs stewed
in curry sauce, and served with boiled rice.
VEAL
99
Noix de Veau piquee a la Bechamel.— Larded,
braised white ; served with bechamel sauce.