French dishes for American tables

223. Braised Tendons of Veal a la Macedoine. Cut your tendons of veal three inches in length and one inch thick, put them in a pan with two slices of ham, a carrot and an onion cut in thin slices, two cloves, two bay-leaves, two branches of thyme, and a clove of garlic ; cover them about three quarters with consomme- (stock, Art. 1), and put them in the oven, basting them from time to time with the liquid in the pan. Take half a pint of Spanish sauce (Art. 80), to which add a pinch of sugar, and, when your sauce is boiling, add a quart of macedoine (Art. 416), which put on a dish, your tendons of veal on top, and serve. 224. Braised Tendons of Veal with Puree of Celery. Braise your tendons as the foregoing ; then put them on a dish and cover them with a very thick sauce Allemande (Art. 81) ; let them become cold, and, when the sauce is firmly set, beat up two eggs, adding a little salt and pepper, in which dip your tendons, and then sprinkle them with breadcrumbs. Put in a frying-pan about two pounds of lard, in which, when very hot, fry your tendons. Serve them in the form of a circle, one piece overlapping the other, and a puree of celery (Art. 392) in the center. You may also serve with a sauce supreme (Art. 99) around the tendons. 225. Fricandeau of Veal. Take three pounds from the tenderest part of the thigh, about two inches in thickness ; lard it well on the surface, put it in a saucepan with same ingredients as for braised tendons of veal (Art. 223), moisten with enough consomme" (stock, Art. 1) to reach the surface of your veal. Put on the fire until boiling, then send to the oven, basting it frequently with its liquor. Let it remain in the oven three hours, and serve it with either the liquid in which it was cooked, after having strained it and removed all grease, or on a puree of peas (Art. 446), or a puree of sorrel (469). 226. Blanquette of Veal. Take three pounds of a shoulder of veal, cut it in pieces, which put in a saucepan with three pints of water, a pinch of salt, several branches of parsley, inclosing three cloves, three pepper-corns, three bay-leaves, three branches of thyme, two cloves of garlic, and tie all together. When commencing to boil, skim thoroughly, and then boil an hour and a half. Put half a pint of sauce Allemande (Art. 80) on the fire, but do not allow it to boil ; chop a dozen mushrooms, add them to your sauce, drain off your veal, and serve together with your sauce. 227. Minced Veal, with Poached Eggs on Top. Chop fine two pounds of cold veal, from which you have removed the sinews, and add a little more than half a pint of sauce bechamel (Art. 83), a little salt, pepper, and nutmeg, and an ounce of butter ; put all together in a saucepan on the fire for a few moments, remove it from the fire, and place it on a dish with ten poached eggs on top. Minced chicken is prepared in exactly the same manner. 228. Veal Kidneys Sautes. Take three veal kidneys, which cut very thin, and proceed as for beef kidneys (Art. 188).