While this is cooling, put the veal upon a board, and re-
moving the outer skin, chop it very finely ; after which put
into a mortar and pound thoroughly, when it must be rubbed
through a wire sieve, which will bring the meat to the smooth-
ness of a paste.
Then put into the mortar the cooled mixture from the
plate, drop into it one egg, pound these well together, add
then the veal and the remaining egg, and seasoning all with
half of the salt and pepper, use again the pestle until all of
these ingredients become smoothly blended.
Grease now a saute or perfectly fresh frying-pan, prepare
two dessert-spoons by dipping them into boiling water, and
taking one in the right hand and the other in the left,
dip into the mortar the right hand spoon, filling it with the
paste, and with the left hand spoon scoop the mixture from
the one to the other, forming thus the quiuelles, when they
must be put into the saute-pau carefully, that they may not
lose their shape ; and when the pan is so filled, pour in at
the side as much boiling water as will cover the quiuelles,
when they should be placed over a slow fire, and allowed to
poach for ten minutes.
Now melt in a small sauce-pan the remaining ounce of
butter, stir into it the remaining ounce of flour, add by de-
GRENADINES OP VEAL. 97
grees a gill of stock, and let all boil up. When boiling, pour
in the cream, season with pepper and salt, and taking it from
the fire, add then the lemon- juice.
Arrange the quinelles when done, and taken from the
water, in a circle upon a flat dish, and pour the sauce around
them.
NOTE. — When a mortar and pestle are not available, the veal
may be first cooked a little in boiling stock, and then chopped as
finely as possible before being passed through the sieve.
Grenadines of Veal. — Two pounds of fillet of veal, one
carrot, one turnip, one head of celery, one pint of white
stock, six ounces of fat bacon, one tea-spoonful of whole
white pepper, one half tea-spoonful of salt✪ Grenadines of Veal.
Eemoving the skin from the veal, cut it into shapely oval
pieces about half an inch in thickness. Cut the bacon into
thin strips two inches long and one-third of an inch wide,
and threading a larding-ueedle with the bacon, lard the
ovals of veal as thickly as possible with it.
Place in a sauce-pan the vegetables cut in small pieces,
over which sprinkle the pepper and salt, and pouring in
around the vegetables the stock, bring all to the boiling-
point.
When the stock boils, place upon the vegetables the ovals
of veal, taking care that they do not overlap one another ;
and covering the sauce-pan closely, draw it aside from the
fire, and allow the contents to cook slowly for three
quarters of an hour, basting occasionally meantime with the
stock.
Take the grenadines now from the sauce-pan, place them
upon a slightly-greased baking-tin, and brown them in a
quick oven.
While the grenadines are browning, put the sauce -pan
again over the fire uncovered, and let the stock reduce as
fast as possible.
When all is done, arrange the grenadines tastefully in a
flat vegetable-dish, and pour through a strainer over them
as sauce the vegetable-flavoured stock.
Page 69 · 1 recipe record on this page
Presented as published in 1886. 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
While this is cooling, put the veal upon a board, and removing the outer skin, chop it very finely ; after which put into a mortar and pound thoroughly, when it must be rubbed through a wire sieve, which will bring the meat to the smoothness of a paste.
Then put into the mortar the cooled mixture from the plate, drop into it one egg, pound these well together, add then the veal and the remaining egg, and seasoning all with half of the salt and pepper, use again the pestle until all of these ingredients become smoothly blended.
Grease now a saute or perfectly fresh frying-pan, prepare two dessert-spoons by dipping them into boiling water, and taking one in the right hand and the other in the left, dip into the mortar the right hand spoon, filling it with the paste, and with the left hand spoon scoop the mixture from the one to the other, forming thus the quenelles, when they must be put into the saute-pan carefully, that they may not lose their shape ; and when the pan is so filled, pour in at the side as much boiling water as will cover the quenelles, when they should be placed over a slow fire, and allowed to poach for ten minutes.
Now melt in a small sauce-pan the remaining ounce of butter, stir into it the remaining ounce of flour, add by de-
GRENADINES OP VEAL. 97
grees a gill of stock, and let all boil up. When boiling, pour in the cream, season with pepper and salt, and taking it from the fire, add then the lemon- juice.
Arrange the quinelles when done, and taken from the water, in a circle upon a flat dish, and pour the sauce around them.
NOTE. — When a mortar and pestle are not available, the veal may be first cooked a little in boiling stock, and then chopped as finely as possible before being passed through the sieve.
Grenadines of Veal. — Two pounds of fillet of veal, one carrot, one turnip, one head of celery, one pint of white stock, six ounces of fat bacon, one tea-spoonful of whole white pepper, one half tea-spoonful of salt.
Removing the skin from the veal, cut it into shapely oval pieces about half an inch in thickness. Cut the bacon into thin strips two inches long and one-third of an inch wide, and threading a larding-needle with the bacon, lard the ovals of veal as thickly as possible with it.
Place in a sauce-pan the vegetables cut in small pieces, over which sprinkle the pepper and salt, and pouring in around the vegetables the stock, bring all to the boilingpoint.
When the stock boils, place upon the vegetables the ovals of veal, taking care that they do not overlap one another ; and covering the sauce-pan closely, draw it aside from the fire, and allow the contents to cook slowly for three quarters of an hour, basting occasionally meantime with the stock.
Take the grenadines now from the sauce-pan, place them upon a slightly-greased baking-tin, and brown them in a quick oven.
While the grenadines are browning, put the sauce -pan again over the fire uncovered, and let the stock reduce as fast as possible.
When all is done, arrange the grenadines tastefully in a flat vegetable-dish, and pour through a strainer over them as sauce the vegetable-flavoured stock.
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Grenadines of Veal