Gribiche — Served with. Gfribiche sauce.
Medicis — Served in timbales with quenelles, mush-
room truffes and veloute, cock’s comb on top.
Poulette — Served with poulette sauce and parsley
over.
Bavigotte — Served with hot Ravigotte sauce.
Rachel — Served with mushroom, quenelles, tongue,
and Allemande sauce.
Tortilliere — Served in timbale, with Madeira sauce
and julienne of t ruffe and mushroom, quarters
of hard eggs round.
Tortue — Served with tortue sauce, quenelles, mush-
rooms, olives, gherkins, and t ruffe.
Vinaigrette — Served with vinaigrette sauce.
Blanquette de Veau (Blanquette of Yeal).
The shoulder, breast, or neck are most suitable
for blanquette, cut in inch squares, blanched and
cooked in water with dry white wine, seasoned, and
vegetable garnish ; veloute is made with the liquor,
lie yolks and cream, and garnished with button
onions and mushrooms✪ Blanquette de Veau (Blanquette of Veal).
Veau Saute (Yeal Saute).
Cut in neat pieces, and sauteed with oil and butter,
chopped onion, and soupcon of garlic, moistened
with white wine and tomato sauce, seasoned, add a
bouquet and simmer till done, served in timbales
with strained sauce, and garnished with button
onions and mushrooms and croutons✪ Veau Saute (Veal Saute). Prepared
also in various wavs with suitable garnish.
Entrees Volant e et Mixte ( Light Entrees). 25 3
Pieds de Veau (Calf’s Feet).
Boned, blanched, and cooked as calf’s head, and
served in various ways.
Bourgeoise — Braised, and served with Bourgeoise
garnish.
En Poulette — Served with poulette sauce.
Farcis — Braised and farced with d’Uxelles or sausage
meat, wrapped in caul, crumbed and grilled.
Grilles — Well seasoned, crumbed and grilled, served
with tomatoes, devilled sauce.
Vinaigrette — Served with vinaigrette sauce.
POITRINE DE YeATJ (BREAST OF VEAL).
Boned, farced, and braised, served with suitable
garnishes.
Fricandelles de Veau (of Veal).
Finely minced veal as Vienna steaks, sauteed, and
served with jus lie, or other suitable sauces, and
garnished.
Grenadins de Veau — Small slices of leg of veal,
larded, sauteed or braised, and served with
suitable garnishes.
Fricandeau — Large thick slice of leg of veal, larded
and braised, served with suitable garnishes.
Osso Bucco — Knuckle of veal cut four inches long,
split and well braised, served with rizotto and
jus lie.
Roulades de Veau — Are veal olives.
254
The New Practical Cookery Guide.
Kari de Veatj (Curried Veal).
Cut in neat squares, and sauteed with chopped
onions and garlic. When lightly coloured add
sufficient curry powder ; cook a few minutes longer,
and moisten with veal veloute, seasoned ; add a bou-
quet and simmer till done ; finish with juice of lemon,
cocoanut milk, and a little cream ; served in a bordure
of dry boiled rice, strained sauce.
Emince de Venaison (Hashed Venison).
Cold haunch of venison, cut in thin, neat slices,
heated in venison sauce, and served in duchesse
bordure or croutons.
Ragout a la Boston (Vegetable Stew).
Necks of mutton are used, the cutlets neatlv
trimmed, blanched, and placed in a stewpan with
layers of button onions, carrots, turnips, celery, and
potatoes cut olive shape, salt, fresh-ground pepper,
and a bouquet✪ Kari de Veau (Curried Veal) and sufficient white stock or water to
cover, simmer till done, and served.
RagoOt Irlandais (Irish Stew).
This very popular dish, although not included in
high-class cuisine, is served in West End clubs, and
is prepared as follows : ✪ Ragoût Irlandais (Irish Stew)
Page 99 · 5 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Gribiche — Served with Gribiche sauce.
Medicis — Served in timbales with quenelles, mushroom truffes and veloute, cock’s comb on top. Poulette — Served with poulette sauce and parsley over.
Ravigotte — Served with hot Ravigotte sauce.
Rachel — Served with mushroom, quenelles, tongue, and Allemande sauce.
Tortilliere — Served in timbale, with Madeira sauce and julienne of t ruffe and mushroom, quarters of hard eggs round.
Tortue — Served with tortue sauce, quenelles, mushrooms, olives, gherkins, and t ruffe.
Vinaigrette — Served with vinaigrette sauce.
Blanquette de Veau (Blanquette of Veal).
The shoulder, breast, or neck are most suitable for blanquette, cut in inch squares, blanched and cooked in water with dry white wine, seasoned, and vegetable garnish ; veloute is made with the liquor, lie yolks and cream, and garnished with button onions and mushrooms.
Veau Saute (Veal Saute).
Cut in neat pieces, and sauteed with oil and butter, chopped onion, and soupcon of garlic, moistened with white wine and tomato sauce, seasoned, add a bouquet and simmer till done, served in timbales with strained sauce, and garnished with button onions and mushrooms and croutons. Prepared also in various wavs with suitable garnish.
Entrees Volant e et Mixte ( Light Entrees). 25 3
Pieds de Veau (Calf’s Feet).
Boned, blanched, and cooked as calf’s head, and served in various ways.
Bourgeoise — Braised, and served with Bourgeoise garnish.
En Poulette — Served with poulette sauce.
Farcis — Braised and farced with d’Uxelles or sausage meat, wrapped in caul, crumbed and grilled. Grilles — Well seasoned, crumbed and grilled, served with tomatoes, devilled sauce.
Vinaigrette — Served with vinaigrette sauce.
POITRINE DE YeATJ (BREAST OF VEAL).
Boned, farced, and braised, served with suitable garnishes.
Fricandelles de Veau (of Veal).
Finely minced veal as Vienna steaks, sauteed, and served with jus lie, or other suitable sauces, and garnished.
Grenadins de Veau — Small slices of leg of veal, larded, sauteed or braised, and served with suitable garnishes.
Fricandeau — Large thick slice of leg of veal, larded and braised, served with suitable garnishes.
Osso Bucco — Knuckle of veal cut four inches long, split and well braised, served with rizotto and jus lie.
Roulades de Veau — Are veal olives.
The New Practical Cookery Guide.
Kari de Veatj (Curried Veal).
Cut in neat squares, and sauteed with chopped onions and garlic. When lightly coloured add sufficient curry powder ; cook a few minutes longer, and moisten with veal veloute, seasoned ; add a bouquet and simmer till done ; finish with juice of lemon, cocoanut milk, and a little cream ; served in a bordure of dry boiled rice, strained sauce.
Emince de Venaison (Hashed Venison).
Cold haunch of venison, cut in thin, neat slices, heated in venison sauce, and served in duchesse bordure or croutons.
Ragout a la Boston (Vegetable Stew).
Necks of mutton are used, the cutlets neatlv trimmed, blanched, and placed in a stewpan with layers of button onions, carrots, turnips, celery, and potatoes cut olive shape, salt, fresh-ground pepper, and a bouquet and sufficient white stock or water to cover, simmer till done, and served.
RagoOt Irlandais (Irish Stew).
This very popular dish, although not included in high-class cuisine, is served in West End clubs, and is prepared as follows :
Records on this page
Blanquette de Veau (Blanquette of Veal)Veau Saute (Veal Saute)Kari de Veau (Curried Veal)Ragout a la Boston (Vegetable Stew)Ragoût Irlandais (Irish Stew)