Recherché entrées

Cut six or more thin slices from the cushion part of veal, flatten each and trim a little. Next spread one side of each with veal forcemeat. Roll the slices so as to give each the shape of a cork. Tie round each a thin slice of fat bacon, put them in a buttered saute-pan, season with pepper, salt and a little aromatic spice. Add a small sliced onion, a small bunch of parsley, and a pint of white stock. Boil up quickly over the fire, cover with a buttered paper, and cook in the oven for about half an hour. Baste occasionally. Drain the paupiettes, remove string and bacon fat, and trim each a little. Free the gravy from fat, reduce it well, and Add a gill of Allemande or velouté sauce. Strain the sauce over the paupiettes, and keep hot. Have ready a mixture of cooked buds of cauliflower, PLUVIERS A LA MARIANNE. (p. 169.: BOMBE DE VOLAILLE, TRIANON. {p. I35.) Entrees of Veal. 85 carrot and turnip scooped out into small shapes, also some green peas and French beans. Toss them lightly in a little butter over the fire. Arrange a bed of potato purée on a dish, dress the paupiettes in pyramid form on this, sauce over with the sauce well reduced, surround with groups of jardiniere of vegetables on each side, sprinkle the top with a few drops of dissolved meat glaze, and serve hot. Veal Forcemeat for Paupiettes. Chop very finely half-pound of cooked veal. Soak in tepid water quarter-pound white bread, drain the bread well, mix with it a whole egg, a teaspoonful of chopped parsley, and half a small onion finely chopped (previously boiled), mix well, season with pepper, salt, and a little grated nutmeg, and stir in a little cream or gravj'. Use as directed. Queues de Veau à la Russe. (Calves' Tails, Russian Style.) 2 or 3 calves' tails, i glass Chablis wine, i J pints stock, 1 clove garlic, i bay-leaf, i sprig of thyme and i basil, 2 cloves, I small bunch of parsley, pepper, salt, frying batter and frying lard, tomato sauce. Wipe the tails with a damp cloth, cut them into small joints, then blanch and drain them, cook till tender in the stock and a little water, adding the wine, savoury herbs, parsley, etc., season to taste. Allow them to cool in the stock, chop a little parsley and mix with the frying batter. Drain the pieces of tail on a cloth, dip them in the prepared batter and fry a golden colour in hot fat or lard. Drain, dish up, garnish with fried parsley, and serve with hot tomato sauce. 86 RechercM Entrees. Blanquette de Veau. (White Veal Stew.) if lb. to 2 lb. cushion or fillet of veal, 2 oz. butter, i oz. flour, 12 preserved mushrooms (champignons), 10 small button onions, i bouquet of parsley, thyme and marjoram, J gill cream, 2 yolks of eggs, lemon juice, seasoning. Cut the veal into neat square pieces, put it into a stewpan with sufficient hot water to cover, add a good pinch of salt and the juice of half a lemon, bring it to the boil, and remove the scum. Now add the bouquet of herbs, and the onions, previously peeled. Cover and cook gently for about an hour. Pour off the stock and remove the bouquet. Melt the butter in a small stewpan, stir in the flour, cook whilst stirring for a few minutes, but do not let it get brown, moisten with a pint of stock, boil up, skim, cook for ten minutes. Now add cream and egg yolks, and strain over the cooked veal. Add the mushrooms cut in halves or slices, reheat, without letting it actually boil, season to taste, dish up, garnish with fleurons, and serve hot. Goulash de Veau à la Hongroise. (Hungarian Veal Goulash.) I J lb. lean veal, | lb. cooked new potatoes, 2 oz. butter, I small onion, i pint cream, paprika, pepper and salt.