Pain a la Franqaise consists of layers of slices of
veal, bacon and calf's liver in a mould of
aspic.
Calf s head for an entree is boned, boiled, and
cut in pieces. It is dressed as —
Tete de veau a la Sainte-Menehould — the piece
58 MENUS MADE EASY.
coated with a sauce of butter and flour, bread-
crumbed, sprinkled with melted butter, and
browned.
TeHe de veau en moule — minced, and baked in a
mould in alternate layers with chopped ham.
a la Financiere — served with Financiere garnish.
Turban de tete de veau a la Maitre d'hotel — the
pieces dressed in a crown, and served with
Maitre d'hotel sauce,
a la Hollandaise — served with Dutch sauce; a
la poulette — in white sauce with mushrooms,
onions, and yolks of eggs.
Calves' Brains are dressed as —
Cervelles de veau a la Provengale — cooked in stock
with wine, oil, parsley, garlic, etc., and served
in the sauce.
a la Eavigote — boiled, cut in slices, and arranged
in a circle, with Eavigote sauce.
en caisses au gratin. Small slices with a white
sauce, baked in paper cases, with breadcrumbs
on the top. This preparation may be served
in little cases of pastry or fried bread, as
Petites croustades de cervelles.
Croquettes de cervelles — made into croquettes with
breadcrumbs, milk, eggs, etc., breadcrumbed
and fried.
Fritot de cervelles. Fritters made of pieces of the
brains soaked in vinegar, dipped in batter,
and fried.
They are also served with Matelote, black
butter, or other sauce, and take their name from it.
ENTREES. 59
Calves' Ears dressed as —
Oreilles de veau aux champignons are boiled, and
served in a brown sauce with yolks of eggs
and mushrooms.
farcies — stuffed with forcemeat, breadcrumbed
and fried ; served with gravy.
en marinade — cut in strips, steeped in vinegar,
etc., dipped in batter and fried; served with
tomato sauce.
Calf's Tongue as —
Langue de veau sauce tomates is larded, stewed,
cut in two, and served in tomato sauce.
a la jardiniere — stewed in white stock, cut in
oval slices, glazed, and served with a Jardiniere
garnish. It is also served with Mushroom,
Ravigote, or Piquante sauce.
The Liver is dressed as —
Foie de veau a I'ltalienne. Slices cooked with oil,
wine, bacon, mushrooms, etc., and served in
the sauce.
au lard, or a I'Anglaise. Slices saute, and served
with slices of bacon.
Cooked with bacon and a few vegetables and
herbs, pounded and passed through a sieve, it is
used as a substitute for foie gras. It may be
dressed in croustades, bouchees, and a variety of ways.
Pain de foie de veau is a steamed mould of liver
forcemeat served with thin brown sauce.
Calf's Kidney is served as —
Rognon de veau sante — minced, and saute with
butter, wine, brown sauce, etc.
60 MENUS MADE EASY.
Rognon de veau en ragout a la Nivernaise — stewed
and served with carrots and turnips cut in
small shapes.
a la Turque — stewed with rice.
a la Tuilerics — minced with bacon, and served
in a parsley sauce, with a border of puree of
mushrooms, garnished with potato straws.
en caisses. Small round slices in brown sauce
with chopped shallots, mushrooms, etc., baked
in paper cases, the tops sprinkled with bread-
crumbs.
Calves' Feet may be boiled, and dressed in
tomato, poulette, or other sauce; the dish is
called —
Pieds de veau aux tomates, or according to the
sauce,
a la Tartare are breadcrumbed and broiled, and
Page 21
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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Pain a la Franqaise consists of layers of slices of
veal, bacon and calf's liver in a mould of
aspic.
Calf s head for an entree is boned, boiled, and
cut in pieces. It is dressed as —
Tete de veau a la Sainte-Menehould — the piece
58 MENUS MADE EASY.
coated with a sauce of butter and flour, bread-
crumbed, sprinkled with melted butter, and
browned.
TeHe de veau en moule — minced, and baked in a
mould in alternate layers with chopped ham.
a la Financiere — served with Financiere garnish.
Turban de tete de veau a la Maitre d'hotel — the
pieces dressed in a crown, and served with
Maitre d'hotel sauce,
a la Hollandaise — served with Dutch sauce; a
la poulette — in white sauce with mushrooms,
onions, and yolks of eggs.
Calves' Brains are dressed as —
Cervelles de veau a la Provengale — cooked in stock
with wine, oil, parsley, garlic, etc., and served
in the sauce.
a la Eavigote — boiled, cut in slices, and arranged
in a circle, with Eavigote sauce.
en caisses au gratin. Small slices with a white
sauce, baked in paper cases, with breadcrumbs
on the top. This preparation may be served
in little cases of pastry or fried bread, as
Petites croustades de cervelles.
Croquettes de cervelles — made into croquettes with
breadcrumbs, milk, eggs, etc., breadcrumbed
and fried.
Fritot de cervelles. Fritters made of pieces of the
brains soaked in vinegar, dipped in batter,
and fried.
They are also served with Matelote, black
butter, or other sauce, and take their name from it.
ENTREES. 59
Calves' Ears dressed as —
Oreilles de veau aux champignons are boiled, and
served in a brown sauce with yolks of eggs
and mushrooms.
farcies — stuffed with forcemeat, breadcrumbed
and fried ; served with gravy.
en marinade — cut in strips, steeped in vinegar,
etc., dipped in batter and fried; served with
tomato sauce.
Calf's Tongue as —
Langue de veau sauce tomates is larded, stewed,
cut in two, and served in tomato sauce.
a la jardiniere — stewed in white stock, cut in
oval slices, glazed, and served with a Jardiniere
garnish. It is also served with Mushroom,
Ravigote, or Piquante sauce.
The Liver is dressed as —
Foie de veau a I'ltalienne. Slices cooked with oil,
wine, bacon, mushrooms, etc., and served in
the sauce.
au lard, or a I'Anglaise. Slices saute, and served
with slices of bacon.
Cooked with bacon and a few vegetables and
herbs, pounded and passed through a sieve, it is
used as a substitute for foie gras. It may be
dressed in croustades, bouchees, and a variety of ways.
Pain de foie de veau is a steamed mould of liver
forcemeat served with thin brown sauce.
Calf's Kidney is served as —
Rognon de veau sante — minced, and saute with
butter, wine, brown sauce, etc.
60 MENUS MADE EASY.
Rognon de veau en ragout a la Nivernaise — stewed
and served with carrots and turnips cut in
small shapes.
a la Turque — stewed with rice.
a la Tuilerics — minced with bacon, and served
in a parsley sauce, with a border of puree of
mushrooms, garnished with potato straws.
en caisses. Small round slices in brown sauce
with chopped shallots, mushrooms, etc., baked
in paper cases, the tops sprinkled with bread-
crumbs.
Calves' Feet may be boiled, and dressed in
tomato, poulette, or other sauce; the dish is
called —
Pieds de veau aux tomates, or according to the
sauce,
a la Tartare are breadcrumbed and broiled, and