Cut the fillet of veal into rather thin slices, flatten each
and cut into small heart shapes. Line a flan mould with
the paste, prick the bottom, fill with dried peas or rice,
and bake a golden brown. Unmould, and let cool. Melt
the butter, fry in it the shallot (chopped finely), a pale
colour, put in the \'eal, and cook over a quick fire for a
few minutes ; pour off the butter, add the wine, reduce
a little and moisten with the sauce veloute (seasoned).
Cook gently for ten minutes. Cut the meat of the
lobster into small dice, and heat up in the cardinale
sauce,'season to taste. Heat up the spaghetti in a little
'Entrees of Veal. 79
white sauce, add the cheese and seasoning. Cut the
truffle into thin shces, allow one for each veal Met, chop
the remainder, and mix with the spaghetti. Fill the
paste crust with the latter, dress the veal fillets in the
form of a crown, place a slice of truffle (glazed) on each
fillet, and arrange the ragout of lobster neatly in the
centre of the dish. Dish up, and put it in a sharp oven
for a few minutes, then serve.
Cotes de Veau k la Marguerite (Cold).
(Veal Slices 4 la Marguerite.)
I lb. young lean veal (fillet), 2 carrots, i turnip, i onion,
a bouquet garni, seasoning, aspic, i truffle, tarragon
leaves, a mirepoix, ^ lemon, i oz. butter, white chaud-
froid sauce, 2 eggs, celery and ham for garnish✪ Cotes de Veau k la Marguerite.
Cut the veal into fairly thin fiUets or sHces, flatten and
trim them a little, and range them into a saut^-pan well,
buttered and containing the mirepoix, which must be
cut small. Put the butter, melted, over the top, season
to taste, and set to cook quicldy. Cover the pan with
the lid, and cook in the oven for about 20 minutes, then
add the juice of | a lemon, and continue to cook till the
meat is tender. Take up the slices and place them under
press tiU cold, then cut them into neat rounds or ovals.
Coat each with chaud-froid sauce, which must be richly
flavoured with veal essence and cream. Cook the
white of eggs in a timbale mould, and when cold cut up
into slices, then shape each like a marguerite, with a dot
of truffle in the centre of each. Place them in the centre
of the oval fillets, also tarragon leaves, and a thin strip of
cucumber rind to form the stalk. Coat the whole with
aspic. Dress on a dish containing a layer of set aspic,
and garnish with heaps of finely shredded and seasoned
celery and ham.
8o Recherche Entrees.
Filets de Veau h la Madeleine.
'{Veal Fillets k la Madeleine.)
About 2 lb. fillet of veal, 3 07. clarified butter, 3 oz.
fresh butter, the juice of a lemon, i shallot, 2 oz. meat*
glaze, a sprig of thyme, a sprig of tarragon, a sprig of
chervil, a sprig of chive, a few sprigs of parsley, 2 doz.
new kidney potatoes, salt, pepper and a pinch of cayenne,
8 fried bread croutes (size of fillets).
Choose the veal of prime quality (pale pink and tender)
cut it into eight even-sized slices of about a quarter of a
pound each, beat them a little with the cutlet bat and trim
neatly. Prepare the same number of bread croutons,
about the size of the fillets, fry them in clarified butter
and drain.
Warm up the nieat glaze in a small stewpan, work it
with a small whisk, add gradually i oz. fresh butter,
stir vigorously until it resembles a light creamy substance
adding in the meantime the lemon juice, one finely
chopped shallot, previously blended in butter, also the
tarragon, parsley, chervil, and chive all finely chopped.
Season with pepper, salt, and a little cayenne. ✪ Filets de Veau h la Madeleine
Page 32 · 2 recipe records 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
Cut the fillet of veal into rather thin slices, flatten each and cut into small heart shapes. Line a flan mould with the paste, prick the bottom, fill with dried peas or rice, and bake a golden brown. Unmould, and let cool. Melt the butter, fry in it the shallot (chopped finely), a pale colour, put in the veal, and cook over a quick fire for a few minutes ; pour off the butter, add the wine, reduce a little and moisten with the sauce veloute (seasoned). Cook gently for ten minutes. Cut the meat of the lobster into small dice, and heat up in the cardinale sauce,'season to taste. Heat up the spaghetti in a little
'Entrees of Veal. 79
white sauce, add the cheese and seasoning. Cut the truffle into thin slices, allow one for each veal Met, chop the remainder, and mix with the spaghetti. Fill the paste crust with the latter, dress the veal fillets in the form of a crown, place a slice of truffle (glazed) on each fillet, and arrange the ragout of lobster neatly in the centre of the dish. Dish up, and put it in a sharp oven for a few minutes, then serve.
Cotes de Veau k la Marguerite (Cold).
(Veal Slices 4 la Marguerite.)
I lb. young lean veal (fillet), 2 carrots, i turnip, i onion,
a bouquet garni, seasoning, aspic, i truffle, tarragon
leaves, a mirepoix, ^ lemon, i oz. butter, white chaudfroid sauce, 2 eggs, celery and ham for garnish.
Cut the veal into fairly thin fillets or sHces, flatten and trim them a little, and range them into a saute-pan well, buttered and containing the mirepoix, which must be cut small. Put the butter, melted, over the top, season to taste, and set to cook quicldy. Cover the pan with the lid, and cook in the oven for about 20 minutes, then add the juice of | a lemon, and continue to cook till the meat is tender. Take up the slices and place them under press tiU cold, then cut them into neat rounds or ovals. Coat each with chaud-froid sauce, which must be richly flavoured with veal essence and cream. Cook the white of eggs in a timbale mould, and when cold cut up into slices, then shape each like a marguerite, with a dot of truffle in the centre of each. Place them in the centre of the oval fillets, also tarragon leaves, and a thin strip of cucumber rind to form the stalk. Coat the whole with aspic. Dress on a dish containing a layer of set aspic, and garnish with heaps of finely shredded and seasoned celery and ham.
8o Recherche Entrees.
Filets de Veau h la Madeleine. '{Veal Fillets k la Madeleine.) About 2 lb. fillet of veal, 3 07. clarified butter, 3 oz. fresh butter, the juice of a lemon, i shallot, 2 oz. meat* glaze, a sprig of thyme, a sprig of tarragon, a sprig of chervil, a sprig of chive, a few sprigs of parsley, 2 doz. new kidney potatoes, salt, pepper and a pinch of cayenne, 8 fried bread croutes (size of fillets).
Choose the veal of prime quality (pale pink and tender) cut it into eight even-sized slices of about a quarter of a pound each, beat them a little with the cutlet bat and trim neatly. Prepare the same number of bread croutons, about the size of the fillets, fry them in clarified butter and drain.
Warm up the nieat glaze in a small stewpan, work it with a small whisk, add gradually i oz. fresh butter, stir vigorously until it resembles a light creamy substance adding in the meantime the lemon juice, one finely chopped shallot, previously blended in butter, also the tarragon, parsley, chervil, and chive all finely chopped. Season with pepper, salt, and a little cayenne.
Records on this page
Cotes de Veau k la MargueriteFilets de Veau h la Madeleine