— fpit, sauce tomate. — Fried sweetbread with
tomato sauce.
— a la Finaneiepe. — Same as Toulouse, but garni-
ture is prepared in brown Madeira sauce.
— a la Godard. — Like financiere, with the addition
of stuffed olives.
— l’ltalienne. — Fried sweetbread, masked with
white sauce and breaded ; Italian sauce.
— & la Japdiniepe. — Larded and braised, with neatly
cut groups of spring vegetables ; demi-glace sauce.
— & la Matignon. — Parboiled, slightly marinated
in white wine and savoury herbs seasoning, and
braised ; served with demi-glace sauce.
VEAL
IOI
His de Veau a la Milanaise. — Larded, braised and
glazed; served with stewed macaroni, flavoured
with parmesan cheese, and mingled with shreds
of ox-tongue, mushrooms, and truffles ; demi-glace
sauce.
— k la Montpensier. — Larded and braised ; served
in a border of rice with truffles.
— a l’Oseille. — With sorrel puree.
— en papillotes. — Braised sweetbread served in
paper cases.
— aux petitS pois.— With green peas.
— pique aux champignons.— Larded and braised,
with mushrooms ; demi-glace sauce.
— aux pointes d’asperges. — With asparagus
points.
— a la Raehel. — Larded and braised ; garnished
with artichoke bottoms filled with finely shredded
truffles.
— a la Talleyrand. — Larded and braised ; dressed
on spinach or chicory puree ; truffle sauce.
— a la Tomate. — With stewed tomatoes.
— a la Toulouse. — Larded and braised white ;
served with truffles, chicken quenelles, and cocks’
combs ; prepared in allemande sauce ; garnished
with fried bread croutons or fleurons.
— a la Turque. — Blanched and braised, cut into
slices, then egged, crumbed, and fried; sauce,
tomate.
— au Vol-au-Vent. — White sweetbread stew in a
light puff-paste crust.
— a la Villeroi . — Braised sweetbread sliced, coated
with veloute sauce, egged, crumbed, and fried in
butter ; garnished with fried parsley ; tomato
sauce. .
Beignets de Ris de Veau.— Sweetbread fritters.
Coquilles de Ris de Veau. — Sweetbread stew baked
in shells.
Escalopes de Ris de Veau aux Huitpes.— Slices
of fried sweetbread, with stewed oysters as garnish.
— a la Doria. — Slices of braised sweetbread finished
in veloute sauce ; garnished with cooked cucumber
slices.
Hatelettes de Ris de Veau.— Larded sweetbread
roasted on silver skewers.
Papillotes de Veau k la Maintenon.— Boned veal
cutlets, fried in butter, stuffed with forcemeat and
savoury herbs, wrapped in paper, and baked ;
served with fried parsley.
e 3
102
ENTREES
Rognon de Veau.— Calf’s kidney.
— a la Bordelaise. — Fried and stewed ; red wine
sauce with chopped shallots and parsley, and dice
shapes of fried potatoes.
— a la Demidoff. — Sliced, fried in butter, with
sliced mushrooms, chopped parsley, and stewed in
sauce madere ; dressed in border of stewed rice
mixed with truffles.
— en Demi-glace. — Veal kidneys, barded, and
braised whole ; served with demi-glace sauce.
— grilles. — Grilled veal kidneys cut in halves and
served with fried bacon.
— a la Maitre d’Hotel . — Stewed veal kidneys with
sliced mushrooms and chopped parsley.
— sautes. — Thinly sliced veal kidney, tossed in
butter, and stewed with onion sauce.
— sautes au Vin blane. — Sliced, sauteed, and
stewed in white wine sauce.
— sautes au Vin rouge.— Sliced, sauteed, and
stewed in red wine sauce.
Roulade de Veau au Madere.— Rolled fillet or
boned loin of veal stuffed and braised ; served with
madere sauce.
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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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— fpit, sauce tomate. — Fried sweetbread with
tomato sauce.
— a la Finaneiepe. — Same as Toulouse, but garni-
ture is prepared in brown Madeira sauce.
— a la Godard. — Like financiere, with the addition
of stuffed olives.
— l’ltalienne. — Fried sweetbread, masked with
white sauce and breaded ; Italian sauce.
— & la Japdiniepe. — Larded and braised, with neatly
cut groups of spring vegetables ; demi-glace sauce.
— & la Matignon. — Parboiled, slightly marinated
in white wine and savoury herbs seasoning, and
braised ; served with demi-glace sauce.
VEAL
IOI
His de Veau a la Milanaise. — Larded, braised and
glazed; served with stewed macaroni, flavoured
with parmesan cheese, and mingled with shreds
of ox-tongue, mushrooms, and truffles ; demi-glace
sauce.
— k la Montpensier. — Larded and braised ; served
in a border of rice with truffles.
— a l’Oseille. — With sorrel puree.
— en papillotes. — Braised sweetbread served in
paper cases.
— aux petitS pois.— With green peas.
— pique aux champignons.— Larded and braised,
with mushrooms ; demi-glace sauce.
— aux pointes d’asperges. — With asparagus
points.
— a la Raehel. — Larded and braised ; garnished
with artichoke bottoms filled with finely shredded
truffles.
— a la Talleyrand. — Larded and braised ; dressed
on spinach or chicory puree ; truffle sauce.
— a la Tomate. — With stewed tomatoes.
— a la Toulouse. — Larded and braised white ;
served with truffles, chicken quenelles, and cocks’
combs ; prepared in allemande sauce ; garnished
with fried bread croutons or fleurons.
— a la Turque. — Blanched and braised, cut into
slices, then egged, crumbed, and fried; sauce,
tomate.
— au Vol-au-Vent. — White sweetbread stew in a
light puff-paste crust.
— a la Villeroi . — Braised sweetbread sliced, coated
with veloute sauce, egged, crumbed, and fried in
butter ; garnished with fried parsley ; tomato
sauce. .
Beignets de Ris de Veau.— Sweetbread fritters.
Coquilles de Ris de Veau. — Sweetbread stew baked
in shells.
Escalopes de Ris de Veau aux Huitpes.— Slices
of fried sweetbread, with stewed oysters as garnish.
— a la Doria. — Slices of braised sweetbread finished
in veloute sauce ; garnished with cooked cucumber
slices.
Hatelettes de Ris de Veau.— Larded sweetbread
roasted on silver skewers.
Papillotes de Veau k la Maintenon.— Boned veal
cutlets, fried in butter, stuffed with forcemeat and
savoury herbs, wrapped in paper, and baked ;
served with fried parsley.
e 3
102
ENTREES
Rognon de Veau.— Calf’s kidney.
— a la Bordelaise. — Fried and stewed ; red wine
sauce with chopped shallots and parsley, and dice
shapes of fried potatoes.
— a la Demidoff. — Sliced, fried in butter, with
sliced mushrooms, chopped parsley, and stewed in
sauce madere ; dressed in border of stewed rice
mixed with truffles.
— en Demi-glace. — Veal kidneys, barded, and
braised whole ; served with demi-glace sauce.
— grilles. — Grilled veal kidneys cut in halves and
served with fried bacon.
— a la Maitre d’Hotel . — Stewed veal kidneys with
sliced mushrooms and chopped parsley.
— sautes. — Thinly sliced veal kidney, tossed in
butter, and stewed with onion sauce.
— sautes au Vin blane. — Sliced, sauteed, and
stewed in white wine sauce.
— sautes au Vin rouge.— Sliced, sauteed, and
stewed in red wine sauce.
Roulade de Veau au Madere.— Rolled fillet or
boned loin of veal stuffed and braised ; served with
madere sauce.