Chartreuse de Veau h la Cr6cy (Cold).
(Small Veal Fillets with Young Carrots.)
I lb. lean veal, freed from skin and sinews, i small
bunch new carrots, scraped and cooked, J pint aspic,
I oz. meat glaze, i glass Marsala, 3 sheets gelatine,
chopped parsley, i oz. butter, i lemon, 2 truffles, i
pimiento or beetroot for garnish, i gill Espagnole, cocks'
combs and kernels, oil, vinegar, seasoning.
Cut the veal into rather thin slices of even size, and
trim into cutlet shapes or small fillets. Streak them
with semi-circles of truffle slices graduated in size, and
carefully place them in a saute-pan containing \ ounce of
melted butter, season carefully with salt and pepper,
and sprinkle over the juice of a lemon. Poach them thus
in the oven, covered with buttered paper. When done,
take up, drain and let cool. Next mask them well with
aspic. Place a cylindrical or cone mould in a pan of
crushed ice, coat the inside and bottom with a layer of
aspic, and decorate the sides with an even chain of
rounds of slices of truffle, pimientos and carrot, alter-
nating the colours. When quite set, dip the decorated
fillets of veal in half-set aspic, and range them round the
sides of the mould. Heat up the sauce and reduce with
the meat glaze and the wine, season to taste, and strain
in the gelatine, previously soaked and melted, also a
little aspic ; let cool. To this add sufficient cocks'
combs and kernels, the trimmings of truffles, and a few
sliced cooked carrots, to fill the mould. Leave it on the
ice to set for about an hour.
Prepare a salad with the carrots, left whole or cut into
quarters, to which a little shredded beetroot or pimiento
can be added. Mix with oil and vinegar, add salt and
pepper to taste, and sprinkle over with chopped parsley.
Unmould the shape on to a cold entree dish, range the
salad neatly into the centre cavity, decorate with a few
sprigs of cress or endive, and serve.
Entrees of Veal. 71
Ris de Veau d. la Biarritz (Cold).
(Sweetbread, Biarritz Style.)
2 medium-sized heart sweetbreads, 3-4 slices fat
bacon, i bouquet garni, i carrot, i onion, ^ oz. butter,
I pint well reduced veal or chicken stock, i gill tomato
sauce, ^ pint velout6 sauce, J gUl aspic jelly, \ gill white
wine, ^ oz. gelatine, i truffle, 1-2 red chillies or pimiento,
4 07. best rice for socle, pepper and salt✪ Ris de Veau d. la Biarritz (Cold).
Blanch the sweetbreads, i.e., place them in a stewpan
with enough cold water to cover, add a little salt, and let
boil ; strain off the water and allow cold water to run over
freely. Wash and trim them where necessary (removing
any skin or sinews), and put them under press. Cut the
carrot and onion into slices. Put the butter in a deep
saute or braising pan, cover the bottom with a layer of
the vegetables (mirepoix), and the bouquet of herbs, put
the sweetbreads on top, season with pepper and salt,
cover with the slices of bacon, moisten with the stock and
wine, and cook in a moderate oven from 30 to 35 minutes;
baste frequently, adding a little more stock if needed.
When cooked, take up and let cool. Warm up the
tomato and velout^ sauce, add to it the strained liquor
from the sweetbreads ; dissolve the gelatine in a little
water or stock, and strain into the sauce, which should be
of a pale pink colour. (A few drops of liquid carmine or
cochineal may be added if found necessary.) Strain the
sauce into a basin, and put in a cool place. Cut the
sweetbreads into quarter-inch thick slices, mask each side
with the above sauce as it becomes consistent enough to
coat. Decorate one side of each slice with^fancifuUy cut
strips of truffle and slices of pimiento or chilli skin (crown
or star shapes are most effective), fix the garnish with
aspic, and when set, mask over the whole with a thin
layer of aspic jelly. Have ready a socle or flat border of
cooked rice, coat it with the remainder of sauce and aspic,
72 Recherche Entrees.
Page 28 · 1 recipe record on this page
Presented as published in 1907. 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
Chartreuse de Veau à la Crécy (Cold). (Small Veal Fillets with Young Carrots.)
I lb. lean veal, freed from skin and sinews, i small bunch new carrots, scraped and cooked, J pint aspic, I oz. meat glaze, i glass Marsala, 3 sheets gelatine, chopped parsley, i oz. butter, i lemon, 2 truffles, i pimiento or beetroot for garnish, i gill Espagnole, cocks' combs and kernels, oil, vinegar, seasoning.
Cut the veal into rather thin slices of even size, and trim into cutlet shapes or small fillets. Streak them with semi-circles of truffle slices graduated in size, and carefully place them in a saute-pan containing \ ounce of melted butter, season carefully with salt and pepper, and sprinkle over the juice of a lemon. Poach them thus in the oven, covered with buttered paper. When done, take up, drain and let cool. Next mask them well with aspic. Place a cylindrical or cone mould in a pan of crushed ice, coat the inside and bottom with a layer of aspic, and decorate the sides with an even chain of rounds of slices of truffle, pimientos and carrot, alternating the colours. When quite set, dip the decorated fillets of veal in half-set aspic, and range them round the sides of the mould. Heat up the sauce and reduce with the meat glaze and the wine, season to taste, and strain in the gelatine, previously soaked and melted, also a little aspic; let cool. To this add sufficient cocks' combs and kernels, the trimmings of truffles, and a few sliced cooked carrots, to fill the mould. Leave it on the ice to set for about an hour.
Prepare a salad with the carrots, left whole or cut into quarters, to which a little shredded beetroot or pimiento can be added. Mix with oil and vinegar, add salt and pepper to taste, and sprinkle over with chopped parsley.
Unmould the shape on to a cold entree dish, range the salad neatly into the centre cavity, decorate with a few sprigs of cress or endive, and serve.
Entrees of Veal. 71
Ris de Veau d. la Biarritz (Cold). (Sweetbread, Biarritz Style.)
2 medium-sized heart sweetbreads, 3-4 slices fat bacon, i bouquet garni, i carrot, i onion, ^ oz. butter, I pint well reduced veal or chicken stock, i gill tomato sauce, ^ pint velouté sauce, J gUl aspic jelly, \ gill white wine, ^ oz. gelatine, i truffle, 1-2 red chillies or pimiento, 4 07. best rice for socle, pepper and salt.
Blanch the sweetbreads, i.e., place them in a stewpan with enough cold water to cover, add a little salt, and let boil ; strain off the water and allow cold water to run over freely. Wash and trim them where necessary (removing any skin or sinews), and put them under press. Cut the carrot and onion into slices. Put the butter in a deep saute or braising pan, cover the bottom with a layer of the vegetables (mirepoix), and the bouquet of herbs, put the sweetbreads on top, season with pepper and salt, cover with the slices of bacon, moisten with the stock and wine, and cook in a moderate oven from 30 to 35 minutes; baste frequently, adding a little more stock if needed. When cooked, take up and let cool. Warm up the tomato and velouté sauce, add to it the strained liquor from the sweetbreads ; dissolve the gelatine in a little water or stock, and strain into the sauce, which should be of a pale pink colour. (A few drops of liquid carmine or cochineal may be added if found necessary.) Strain the sauce into a basin, and put in a cool place. Cut the sweetbreads into quarter-inch thick slices, mask each side with the above sauce as it becomes consistent enough to coat. Decorate one side of each slice with^fancifuUy cut strips of truffle and slices of pimiento or chilli skin (crown or star shapes are most effective), fix the garnish with aspic, and when set, mask over the whole with a thin layer of aspic jelly. Have ready a socle or flat border of cooked rice, coat it with the remainder of sauce and aspic,
72 Recherche Entrees.
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Ris de Veau d. la Biarritz (Cold)