served with dressed spinach.
en kari — curried ; served with a slice of fried
bacon between each piece, and with rice in
the centre,
a la Naples — served in a Soubise sauce with
cheese.
en Mayonnaise — served cold in Mayonnaise sauce,
with onions and gherkins.
Escalopes Ecossaiscs are slices of veal seasoned
with spice, served in a savoury sauce, garnished
with rolls of fried bacon, forcemeat balls, and
lemon.
Haricot de veau a la Normande is a haricot of veal
with herbs and green peas.
Blanquette de veau is a white fricassee of veal ; a
I'ecarlate, it is dressed with tongue. A fri-
cassee of veal can also be served a I'Anglaisc —
with fried bacon, or aux ceufs poches — with
poached eggs.
Pilau de veau a la Madras. Pieces of veal dressed
with curried rice, spice and raisins ; garnished
with rolls of fried bacon.
Pilau de veau a la Bombay is dressed with savoury
rice with spice and raisins, and is garnished
with slices or divisions of oranges, and shreds
of lettuce and orange peel.
56 MENUS MADE EASY.
Medallions de veau a la Belle Vue are slices from a
galantine of veal, coated with a white sauce
and served on an aspic border with a salad in
the centre.
Pain de veau is a mould of minced veal. Served a
la Napolitaine, it has a white sauce with cheese.
Petitcs croustades a la Napolitaine are little pastry
cases filled with minced veal in a white cheese
sauce.
Timbale a I'Indienne is a mould of minced veal or
veal forcemeat, served with Indian sauce and
garnished with Indian pickles.
Timbale a la Talleyrand is a mould of forcemeat
and tongue. Made in a shape of pastry, it is
called Croustade a la Talleyrand.
Andouillettes de Troyes grillees are broiled veal
sausages, made with mushrooms, truffles,
eggs, etc.
Poupiettes, or Olives, de veau are slices of veal
spread with forcemeat, rolled and stewed.
Creme de veau is a cream of veal steamed in a
mould. It is served a la Perigueux, with
Perigueux sauce. A la Richelieu, it is steamed
in a mould lined with chopped truffles, and
served with truffle sauce. A la Jardiniere, the
mould is ornamentally lined with vegetables,
and it is served with a thin brown sauce ; this
dish is frequently called Chartreuse a la Sour-
geoise.
These creams or boudins are also steamed in
small timbale or bombe moulds. They may be
ENTREES. 57
lined in the same manner, or served with a vegetable
garnish, or a la Bourgeoise — with mixed vegetables.
Quenelles de veau a la puree de champignons are
poached quenelles of veal forcemeat served
with a puree of mushrooms. They are also
served aujambon, with ham sauce, with brown
or white sauce, or with any dressed vegetable.
As Chaudfroid de quenelles aux censes, they are
served cold with a compote of cherries, or with
cherry sauce.
Souffle a la Bourgeoise is composed of minced or
pounded veal in a rich white sauce, covered
with a savoury meringue and browned ; dressed
in a souffle dish. This preparation of veal
may be served cold, as Petites gelees — set in
little moulds of aspic, and garnished with a
vegetable salad.
Pctits pates a la Bourgeoise are small patties filled
with veal forcemeat.
Petits pates a la Turque are rice patties filled with
minced veal in white sauce with currants 01
sultanas.
Gateau de riz a la Menagere is a mould of rice with
a preparation of minced or pounded veal in
the centre.
Page 20
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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served with dressed spinach.
en kari — curried ; served with a slice of fried
bacon between each piece, and with rice in
the centre,
a la Naples — served in a Soubise sauce with
cheese.
en Mayonnaise — served cold in Mayonnaise sauce,
with onions and gherkins.
Escalopes Ecossaiscs are slices of veal seasoned
with spice, served in a savoury sauce, garnished
with rolls of fried bacon, forcemeat balls, and
lemon.
Haricot de veau a la Normande is a haricot of veal
with herbs and green peas.
Blanquette de veau is a white fricassee of veal ; a
I'ecarlate, it is dressed with tongue. A fri-
cassee of veal can also be served a I'Anglaisc —
with fried bacon, or aux ceufs poches — with
poached eggs.
Pilau de veau a la Madras. Pieces of veal dressed
with curried rice, spice and raisins ; garnished
with rolls of fried bacon.
Pilau de veau a la Bombay is dressed with savoury
rice with spice and raisins, and is garnished
with slices or divisions of oranges, and shreds
of lettuce and orange peel.
56 MENUS MADE EASY.
Medallions de veau a la Belle Vue are slices from a
galantine of veal, coated with a white sauce
and served on an aspic border with a salad in
the centre.
Pain de veau is a mould of minced veal. Served a
la Napolitaine, it has a white sauce with cheese.
Petitcs croustades a la Napolitaine are little pastry
cases filled with minced veal in a white cheese
sauce.
Timbale a I'Indienne is a mould of minced veal or
veal forcemeat, served with Indian sauce and
garnished with Indian pickles.
Timbale a la Talleyrand is a mould of forcemeat
and tongue. Made in a shape of pastry, it is
called Croustade a la Talleyrand.
Andouillettes de Troyes grillees are broiled veal
sausages, made with mushrooms, truffles,
eggs, etc.
Poupiettes, or Olives, de veau are slices of veal
spread with forcemeat, rolled and stewed.
Creme de veau is a cream of veal steamed in a
mould. It is served a la Perigueux, with
Perigueux sauce. A la Richelieu, it is steamed
in a mould lined with chopped truffles, and
served with truffle sauce. A la Jardiniere, the
mould is ornamentally lined with vegetables,
and it is served with a thin brown sauce ; this
dish is frequently called Chartreuse a la Sour-
geoise.
These creams or boudins are also steamed in
small timbale or bombe moulds. They may be
ENTREES. 57
lined in the same manner, or served with a vegetable
garnish, or a la Bourgeoise — with mixed vegetables.
Quenelles de veau a la puree de champignons are
poached quenelles of veal forcemeat served
with a puree of mushrooms. They are also
served aujambon, with ham sauce, with brown
or white sauce, or with any dressed vegetable.
As Chaudfroid de quenelles aux censes, they are
served cold with a compote of cherries, or with
cherry sauce.
Souffle a la Bourgeoise is composed of minced or
pounded veal in a rich white sauce, covered
with a savoury meringue and browned ; dressed
in a souffle dish. This preparation of veal
may be served cold, as Petites gelees — set in
little moulds of aspic, and garnished with a
vegetable salad.
Pctits pates a la Bourgeoise are small patties filled
with veal forcemeat.
Petits pates a la Turque are rice patties filled with
minced veal in white sauce with currants 01
sultanas.
Gateau de riz a la Menagere is a mould of rice with
a preparation of minced or pounded veal in
the centre.