Saute de Veau a la Marengo.— Slices of cushion,
neck, or loin of veal, fried and stewed, with sliced
mushrooms, chopped shallots, tomato and espagnole
sauce ; flavoured with sherry wine ; dished up in
pyramid form ; garnished with eggs fried whole in
very hot sweet oil, and bread croutons.
Tendrons de Veau. — Veal gristles, or veal tendrons,
cut off the thick end of the breast of veal and fried,
and stewed in brown sauce.
— aux Coneombres. — Braised and garnished with
stewed cucumbers.
— a l’Indienne. — Stewed in curry sauce, with slices
of fried bacon and boiled rice.
— a la Proven§ale. — Fried in salad oil, with finely
chopped onions and herbs, drained, and stewed in
a brown onion sauce.
— frits a la Suisse. — Braised ; when cold cut into
one inch thick slices, egged, crumbed, and fried;
tomato sauce.
— ail Veloute. — Braised white and stewed in veloute
sauce.
— A la Villeroi. — Braised ; when cold, cut into slices,
soaked in marinade, drained, dipped in frying
batter and fried ; tomato sauce.
Tete de Veau.— Calf’s head.
— a l’Amdrieaine. — Stewed in tomato sauce, with
peeled tomatoes, chopped parsley, and fennel.
— k l’Anglaise. — Stewed in brown sauce, garnished
with calf’s brain fritters and sippets of bread.
I
%
LAMB AND MUTTON
103
Tete de Veau k la Destilliere.— Stewed in brown
sauce, with sliced ox-tongue, gherkins and mush-
rooms ; garnished with pieces of calf’s brain and
slices of pickled beetroot.
— en escalopes. — Boiled, cut in slices, steeped in
oil and vinegar, sprinkled with chopped parsley,
dipped in batter and fried.
— fpite k la Taptape.— Boiled, cut in pieces,
pickled, egged, crumbed, and fried; served with
tar tare sauce.
— en fricassee. — Stewed in white sauce with sliced
mushrooms.
— aux huitPes. — Stewed in white sauce with
oysters.
— & l’ltalienne. — Stewed in brown sauce, chopped
mushrooms, shallots, white wine, and tomato
puree.
— k la Maitre d’Hotel. — Stewed in white sauce,
with chopped parsley ; maitre d’hotel sauce.
— a la Poulette. — Calf’s head stewed in white
sauce, with sliced mushrooms and chopped parsley.
— k la Robert. — Stewed in brown onion sauce.
— k la Sainte-Menehould.— Boiled, dished in a
well buttered dish, covered with a mixture of
veloute sauce, yolks of eggs and breadcrumbs,
baked in the oven.
— en TOPtue. — Stewed in rich brown sauce, with
veal quenelles, button mushrooms, sliced truffles,
cocks’ combs, cocks’ kernels, crayfish tails, and
pickled gherkins ; garnished with fried whole eggs
and fleurons (little half-moon shapes of baked puff
paste) .
— a la Tyrolienne. — Cooked in stock, cut in slices,
egged, crumbed, and fried in butter ; garnished
with fried parsley and lemon quarters ; sauce,
Tyrolienne.
— k la Vinaigrette. — Boiled in stock and served
with vinaigrette sauce ; garnished with hard-boiled
eggs, anchovy fillets, and olives.
AGNEAU ET MOUTON.
Lamb and Mutton.
Blanquette d’Agneau k la Romaine.— A white
stew of lamb (shoulder and breast pieces), enriched
with egg-yolks, lemon juice and meat glaze ;
garnished with small baked timbales of pur£e of
artichoke bottoms.
ENTREES
104
Cervelles d’Agneau.— Lamb’s Brains.
• — au beuPFe noip. — Blanched lamb’s brains, boiled
and drained, with nut brown butter poured over.
— en eoquilles. — Stewed sheep’s brains, baked and
served in shells.
— fpites. — Parboiled sheep’s brains, egged, crumbed,
and fried.
— a la Maitpe d’Hotel. — Blanched sheep’s brains
soaked in white sauce with chopped parsley.
Page 59
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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Saute de Veau a la Marengo.— Slices of cushion,
neck, or loin of veal, fried and stewed, with sliced
mushrooms, chopped shallots, tomato and espagnole
sauce ; flavoured with sherry wine ; dished up in
pyramid form ; garnished with eggs fried whole in
very hot sweet oil, and bread croutons.
Tendrons de Veau. — Veal gristles, or veal tendrons,
cut off the thick end of the breast of veal and fried,
and stewed in brown sauce.
— aux Coneombres. — Braised and garnished with
stewed cucumbers.
— a l’Indienne. — Stewed in curry sauce, with slices
of fried bacon and boiled rice.
— a la Proven§ale. — Fried in salad oil, with finely
chopped onions and herbs, drained, and stewed in
a brown onion sauce.
— frits a la Suisse. — Braised ; when cold cut into
one inch thick slices, egged, crumbed, and fried;
tomato sauce.
— ail Veloute. — Braised white and stewed in veloute
sauce.
— A la Villeroi. — Braised ; when cold, cut into slices,
soaked in marinade, drained, dipped in frying
batter and fried ; tomato sauce.
Tete de Veau.— Calf’s head.
— a l’Amdrieaine. — Stewed in tomato sauce, with
peeled tomatoes, chopped parsley, and fennel.
— k l’Anglaise. — Stewed in brown sauce, garnished
with calf’s brain fritters and sippets of bread.
I
%
LAMB AND MUTTON
103
Tete de Veau k la Destilliere.— Stewed in brown
sauce, with sliced ox-tongue, gherkins and mush-
rooms ; garnished with pieces of calf’s brain and
slices of pickled beetroot.
— en escalopes. — Boiled, cut in slices, steeped in
oil and vinegar, sprinkled with chopped parsley,
dipped in batter and fried.
— fpite k la Taptape.— Boiled, cut in pieces,
pickled, egged, crumbed, and fried; served with
tar tare sauce.
— en fricassee. — Stewed in white sauce with sliced
mushrooms.
— aux huitPes. — Stewed in white sauce with
oysters.
— & l’ltalienne. — Stewed in brown sauce, chopped
mushrooms, shallots, white wine, and tomato
puree.
— k la Maitre d’Hotel. — Stewed in white sauce,
with chopped parsley ; maitre d’hotel sauce.
— a la Poulette. — Calf’s head stewed in white
sauce, with sliced mushrooms and chopped parsley.
— k la Robert. — Stewed in brown onion sauce.
— k la Sainte-Menehould.— Boiled, dished in a
well buttered dish, covered with a mixture of
veloute sauce, yolks of eggs and breadcrumbs,
baked in the oven.
— en TOPtue. — Stewed in rich brown sauce, with
veal quenelles, button mushrooms, sliced truffles,
cocks’ combs, cocks’ kernels, crayfish tails, and
pickled gherkins ; garnished with fried whole eggs
and fleurons (little half-moon shapes of baked puff
paste) .
— a la Tyrolienne. — Cooked in stock, cut in slices,
egged, crumbed, and fried in butter ; garnished
with fried parsley and lemon quarters ; sauce,
Tyrolienne.
— k la Vinaigrette. — Boiled in stock and served
with vinaigrette sauce ; garnished with hard-boiled
eggs, anchovy fillets, and olives.
AGNEAU ET MOUTON.
Lamb and Mutton.
Blanquette d’Agneau k la Romaine.— A white
stew of lamb (shoulder and breast pieces), enriched
with egg-yolks, lemon juice and meat glaze ;
garnished with small baked timbales of pur£e of
artichoke bottoms.
ENTREES
104
Cervelles d’Agneau.— Lamb’s Brains.
• — au beuPFe noip. — Blanched lamb’s brains, boiled
and drained, with nut brown butter poured over.
— en eoquilles. — Stewed sheep’s brains, baked and
served in shells.
— fpites. — Parboiled sheep’s brains, egged, crumbed,
and fried.
— a la Maitpe d’Hotel. — Blanched sheep’s brains
soaked in white sauce with chopped parsley.