Menus made easy, or, How to order dinner and give the dishes their French names

vegetables cut in small shapes. en Jcari — curried, and served with boiled rice. a la Milanaise — stewed, and served in white sauce with macaroni. aux marrons— served in brown sauce with braised chestnuts. a la Ste. Menehould — served in a brown sauce, covered with breadcrumbs and browned, a la Marseillaise — the pieces masked with a , puree of onions, breadcrumbed and fried; 1 served in a highly seasoned brown sauce. VEAL. Veal Cutlets are served as : Cotelettes de veau a la Russe — fried, spread on ENTREES. 53 one side with a preparation of horseradish, and breadcrumbed with grated Parmesan mixed with the crumbs; served with thin tomato sauce. Cotelettes de veau a la Maintenon — coated with a sauce of mushrooms, ham, eggs, etc., and baked or grilled in papers. This dish is sometimes prepared with little slices of veal fricandeau. enpapillotes — soaked in oil with mushrooms, lemon juice, etc. ; wrapped in papers and cooked in the seasoned oil. a la Boulanger — saute, and served in tomato sauce with a puree of apples in the centre. a la Talleyrand — seasoned with chopped mush- rooms and shallots, cooked and served in a white sauce with lemon juice and chopped parsley. a la St. Clair — served with slices of fried ham and tomato sauce. a la Drayton — thickly coated with a rich brown sauce, breadcrumbed and saute. a la sans faqon — breadcrumbed with chopped shallots and parsley mixed with the crumbs, broiled, and dressed round mashed potato. a la Marquise — covered with a slice of ham and a coating of forcemeat, breadcrumbed and fried, and served in a white sauce with chopped ham. a la Reine — breadcrumbed and broiled; served with truffles and mushrooms, and clear gravy. <i la Marechale — breadcrumbed with grated cheese 54 MENUS MADE EASY. i mixed with the crumbs, and fried ; served with orange sauce. ' Cotelettes de veau a la Financiere — larded, braised and glazed ; served with Financiere sauce. aux champignons — larded, braised and glazed ; served with a puree of mushrooms. They are also served with tomato, Jardiniere, or other sauce, or with dressed cucumber or asparagus, and named after the sauce or garnish with which they are served. A la [Eusse, they are served with horseradish sauce ; a la Bretonne, with a puree of turnips. Veal cutlets dressed in this way are often called Grenadins de veau instead of cotelettes. a la St. Garat — larded with bacon and tongue, and braised. Set in aspic ornamented with hard-boiled egg, truffles, etc., and cut out; served cold. « la Princesse — braised in white stock, coated with Mayonnaise sauce, and served cold with salad and aspic jelly. Served with iced toma- toes, they are called a VAmericaine. The tendons, or gristly part of the breast, cut in pieces, are dressed as — Tendrons de veau aux petits pois — stewed with peas, etc. frits — soaked in vinegar and water, and fried. Served with horseradish sauce, they are called a la Russe. & la Poulette — cooked in a white sauce with onions, mushrooms, etc. ENTRIES. 55 Tendrons de veau a la noble dame. Small pieces coated with a white sauce, dipped in batter and fried. Dressed with fried watercress in the centre, and a sauce of cream and butter. aux epinards. Oval pieces, braised and glazed ;