Recherché entrées

Cut the meat into round or oval slices, about \ of an inch thick, flatten each a little with a cutlet bat, dipped in cold water, and pare them into, neat shapes. Insert strips of larding bacon by means of a larding needle in rows on top of each fillet or grenadin. Season with pepper and salt and fry a golden colour on both sides in butter. Take up the meat, peel and chop the shallot and fry a pale brown in the butter left in the pan in which the grenadins were fried, pour off some of the fat, add the sherry, reduce a little and lastly add the sauce. Lay in the grenadins and allow to simmer gently for about 20 minutes. Dress the grenadins on a neatly shaped border of mashed potatoes, on a hot dish. Fill the centre with cooked and heated green peas or French beans cut small, pour the sauce round the base of the dish and serve. Entrees of Veal. 83 Tete de Veau en Tortue. (Calf's Head en Tortue.) Blanch half a calf's head, from which the brain has been removed, and soak the latter in cold water, then blanch it also. Put the head in a stewpan containing enough water to well cover it, add a small handful of salt and boil up, then skim, add I carrot, i peeled onion stuck with 2 cloves, i turnip, a small bouquet of herbs, parsley, thyme and bay-leaf. Allow the head to cook gently for about 2| to 3 hours, when done, take up and let cool a little, then remove the meat from the bones, return the latter to the stewpan with more water and continue to boil for stock. Cut the meat of the calf's head into conveniently sized pieces, put them in a stew or braising pan, with a glass of sherry, I pint of brown (demi-glace) sauce, i gill of stock, 10 preserved mushrooms and 1-2 sliced truffles. Allow the whole to cook gently for another half-hour, skim occasionally and dish up neatly on a hot dish. Garnish the dish with the brain, fried yolks of eggs (fried in olive oil), or hard-boiled eggs cut into quarters, pickled gherkins, and fried croutons of bread, brushed over with meat glaze. In dishing, place the ear portion in the centre of the dish, arrange the decorative edibles as neatly as possible, because they add so much to the success of this dish. Note. — With the remainder of meat and the stock, a good mock- turtle soup may be prepared. Pieds de Veau ^ I'Horly. (Fried Calf's Feet, Horly Style.) I pair calf's feet, i carrot, i onion, \ oz. flour, \ gill vinegar, peppercorns, salt, oil, parsley, veloutd sauce for coating, i egg, bread-crumbs, or frying batter, fat for frying, tomato sauce. 84 Recherche Entrees. Wash and scald the calf's feet. Bone the upper part and remove the shank bone. SHt them in two, and steep in cold water for one or two hours, then blanch them in salted water. Put them in a stewpan with sufficient water or stock to well cover. Add the carrot and onion sliced, and a few peppercorns. Cook slowly till tender. Drain, remove the bones, place the meat under press, and let cool. Next cut into convenient-sized oblong pieces. Prepare a dressing of oil, vinegar, salt, pepper, and chopped parsley. Pour this over the pieces, and let soak for an hour. Drain the pieces of calf's feet and coat with veloute sauce. Dip each piece into egg, crumb or drop into a light frying batter, then fry in hot fat a golden brown, drain, dish up and serve with hot tomato sauce. Paupiettos de Veau k la Jardiniere. (Veal Rolls with Mixed Vegetables.)