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

served in Tartare sauce. a la bourgeoise are stewed with bacon, veal, carrots, onions, etc., and served in the sauce, with the vegetables and meats. For Pieds de veau en friture or en marinade small pieces are steeped in vinegar and water, dipped in batter, and fried. Calf's Tail, cut in pieces and boiled, is served as — Queue de veau a la Ravigote — in Ravigote sauce ; or a la poulette — in white sauce with onions and mushrooms. Sweetbreads are dressed as — Ris-de-veau a la Villeroi, Slices coated with ENTRIES. 61 Allemande sauce, breadcrumbed and fried ; served with a white sauce and any dressed vegetable. Ris-de-veau a lapoulette — cooked with flour, butter, mushrooms, onions, etc. a VAnglaise — breadcrumbed and roasted; served with gravy. frits — dipped in batter and fried; served with tomato sauce. a la Proven$ale — braised in stock with bacon and garlic, and served in the sauce, a I'Espagnole — larded, braised in stock with t veal, bacon, onions, etc., and served in the sauce. a la Toulouse — larded and braised; served with a Toulouse garnish, or in a white sauce with mushrooms and quenelles. a la St. Cloud — larded and braised, and served with truffles and tomato sauce. a la Dauphine — larded and braised, and served with a puree of sorrel. a la Montpensier — larded and braised, and served with rice, and a white sauce with truffles or mushrooms. a la Constance — larded with strips of truffle and tongue, braised, and served with white sauce, garnished with braised olives and little heaps of chopped truffle and tongue. enfricandeau — larded, braised, and glazed; served on a puree of spinach or tomato. piques a la Turque — larded, braised, and glazed ; cut in halves and dressed on a border of 62 MENUS MADE EASY. forcemeat, with rice in the centre, and supreme sauce over the rice. Ris-de-veau piques aux trujfes — larded, braised, and served with truffle sauce. Jardiniere or Finan- ciere sauce, dressed peas or cucumber, may be substituted for the truffle sauce, altering the name according to the sauce or vegetable with which they are served. en Ugarrure. Small sweetbreads, half of them larded and braised, and half breadcrumbed and roasted ; dressed alternately, and served with tomato sauce. a la Chinoise. Small sweetbreads larded and braised, set in little moulds of aspic orna- mented with hard-boiled eggs, beetroot, etc.; served cold, with rice in the centre of the dish. Ildtelettes de ris de veau are larded slices of sweet- bread, roasted and served on little skewers. Cotelettes de ris de veau are slices of sweetbread, breadcrumbed and fried; served with plain gravy or with a white sauce. Served with Indian sauce, they are a VIndienne. Cotelettes de ris de veau au supreme are saute slices served with supreme sauce ; aux champignons, with mushroom sauce. Au Montpellier, the slices are set in aspic and served with asparagus points and Mayonnaise sauce. Bis de veau en caisses are small round slices in brown sauce with chopped mushrooms, etc., baked in paper cases, sprinkled with bread- crumbs. ENTRIES. 63 Blanquette de ris de veau aux truffes are round slices cooked with slices of truffles in -white sauce •with cream and yolks of eggs. Garnished with fried croutons of bread.