St. Lazar e — Halved, sauteed, served wTith Bordelaise sauce. Tnrbigo — Split, sauteed, served in timbales with French sausages and mushrooms, demiglace tomatee. Vert pre—G-ri lied with crumbs, maitre d’hotel butter, 'watercress, and straw potatoes. Vieville — Sauteed, served on croutcs with Madeira sauce, mushroom, sausages and button onions round. Rognons de Yeau (Veal Kidneys). Percy — Sliced and sauteed with eschalots, white wine, glaze, and fines herbes. Berrichonne — Sauteed with eschalots, red wine, fines herbes, mushrooms, dice of bacon and demiglace. Carvallo — Sliced, sauteed with mushrooms and Madeira, cock's comb and kidneys. Hongroise — Sauteed with onions, paprika, finished with cream and veal glaze served in timbales. Liegeoise — Cooked in casserole with bacon, white wine and hollands gin flavour, jus lie. Montpensier — Sauteed, served with pointes and truffe garnish. 250 The New Practical Cookery Guide. Petit Due — Grilled, served on anna potatoes, with grilled mushrooms, filled with horseradish, Chateaubriand sauce. Turbigo — As Rognons de Mouton. Turque — Sauteed and served in bordure of rice a la Turque. Foie de Yeau (Calf’s Liver). A V Anglaise — Sliced, floured and sauteed, served with ba.con and jus lie. Percy — Sliced, crumbed a 1’ Anglaise, grilled, served on Bercy butter. Bourgeoise — Studded with strips of fat bacon, braised, and served with Bourgeoise garnish. En Brochette — Cut in two-incli squares half an inch thick, slightly sauteed, and skewered with slices of lean bacon and mushrooms, masked with d’Uxelles, crumbed and grilled, served with sauce as desired, or maitre d’ hotel. Esjpagnole — Sliced and sauteed as a 1' Anglaise, served with tomatoes and fried onions, tomato sauce. Fines Herbes — Sauteed as a 1’ Anglaise, served with white wine, fines herbes sauce. Italienne — Sauteed as a 1’ Anglaise, served with Italian sauce. Lyonnaise — Sauteed as it l’Anglaise, served with fried onions, reduced vinegar, and demiglace. Moissonneuse — Cut in squares, sauteed with onions, moistened with claret, served with sautes potatoes, and fines herbes. Entrees Volante et Mixte ( Light Entrees). 251 Parisienne — Studded with fat bacon, masked with fine cooked mirpoix and caul, braised, and serve with demiglace. Provengale — Sauteed with eschalots, soupcon of garlic, Provencale sauce. Talleyrand — Sliced, farced with d’Uxelle, braised, and served with Perigueux sauce and macaroni. Turino — Cut in squares, stewed, and served in bor- dure or rizotto. C(EUR DE VeaU FaRCI (LOVE IN DlSGUISE). Blanched calf’s heart, split and stuffed, crumbed and grilled, served with piquante sauce. Tete de Veau (Calf’s Head). Calf’s head should be boned and blanched, cut in large squares, and cooked in salted water, mixed with little flour and vinegar, to retain its whiteness ; it is then served with various garnishes and sauce. A l’Anglaise the head is simply split, blanched, and cooked as above, and served with boiled bacon and brain sauce. Americaine — Squares, served in timbales "with sau- teed tomatoes, fennel, and fines herbes. Financiere — Squares, served in timbales with Finan- cier garnish. Froide — (Cold), boned, cut in halves, blanched, rolled, with the tongue and ears inside, tightly in a cloth and cooked ; when cold, sliced as a galan- tine and served with Tartare, Remoulade, etc. Godard — Squares, served in casserole with Godard garnish. 252 The New Practical Cookery Guide.

AI-modernized reading of the original text

St. Lazare — Halved, sauteed, served wTith Bordelaise sauce. Turbigo — Split, sauteed, served in timbales with French sausages and mushrooms, demiglace tomatee. Vert pre — Grilled with crumbs, maitre d’hotel butter, 'watercress, and straw potatoes. Vieville — Sauteed, served on croutcs with Madeira sauce, mushroom, sausages and button onions round. Rognons de Yeau (Veal Kidneys). Percy — Sliced and sauteed with eschalots, white wine, glaze, and fines herbes. Berrichonne — Sauteed with eschalots, red wine, fines herbes, mushrooms, dice of bacon and demiglace. Carvallo — Sliced, sauteed with mushrooms and Madeira, cock's comb and kidneys. Hongroise — Sauteed with onions, paprika, finished with cream and veal glaze served in timbales. Liegeoise — Cooked in casserole with bacon, white wine and hollands gin flavour, jus lie. Montpensier — Sauteed, served with pointes and truffe garnish. 250 The New Practical Cookery Guide. Petit Due — Grilled, served on anna potatoes, with grilled mushrooms, filled with horseradish, Chateaubriand sauce. Turbigo — As Rognons de Mouton. Turque — Sauteed and served in bordure of rice a la Turque. Foie de Yeau (Calf’s Liver). A V Anglaise — Sliced, floured and sauteed, served with ba.con and jus lie. Percy — Sliced, crumbed a 1’ Anglaise, grilled, served on Bercy butter. Bourgeoise — Studded with strips of fat bacon, braised, and served with Bourgeoise garnish. En Brochette — Cut in two-incli squares half an inch thick, slightly sauteed, and skewered with slices of lean bacon and mushrooms, masked with d’Uxelles, crumbed and grilled, served with sauce as desired, or maitre d’ hotel. Esjpagnole — Sliced and sauteed as a 1' Anglaise, served with tomatoes and fried onions, tomato sauce. Fines Herbes — Sauteed as a 1’ Anglaise, served with white wine, fines herbes sauce. Italienne — Sauteed as a 1’ Anglaise, served with Italian sauce. Lyonnaise — Sauteed as it l’Anglaise, served with fried onions, reduced vinegar, and demiglace. Moissonneuse — Cut in squares, sauteed with onions, moistened with claret, served with sautes potatoes, and fines herbes. Entrees Volante et Mixte ( Light Entrees). 251 Parisienne — Studded with fat bacon, masked with fine cooked mirpoix and caul, braised, and serve with demiglace. Provengale — Sauteed with eschalots, soupcon of garlic, Provencale sauce. Talleyrand — Sliced, farced with d’Uxelle, braised, and served with Perigueux sauce and macaroni. Turino — Cut in squares, stewed, and served in bordure or rizotto. C(EUR DE VeaU FaRCI (LOVE IN DlSGUISE). Blanched calf’s heart, split and stuffed, crumbed and grilled, served with piquante sauce. Tete de Veau (Calf’s Head). Calf’s head should be boned and blanched, cut in large squares, and cooked in salted water, mixed with little flour and vinegar, to retain its whiteness ; it is then served with various garnishes and sauce. A l’Anglaise the head is simply split, blanched, and cooked as above, and served with boiled bacon and brain sauce. Americaine — Squares, served in timbales "with sauteed tomatoes, fennel, and fines herbes. Financiere — Squares, served in timbales with Financier garnish. Froide — (Cold), boned, cut in halves, blanched, rolled, with the tongue and ears inside, tightly in a cloth and cooked ; when cold, sliced as a galantine and served with Tartare, Remoulade, etc. Godard — Squares, served in casserole with Godard garnish. The New Practical Cookery Guide.

The new practical cookery guide