It is also served a la puree de champignons, on a
puree of mushrooms ; or aux petite legumes, with
stewed young carrots, turnips and onions, and
brown sauce.
For Veau en fricandeau, veal is larded on one
side with thick strips of bacon, on the other side
with fine ones, and braised.
The Loin as —
Longe de veau is roasted. Served a la Strasbour-
gienne, it has slices of Strasbourg or other
bacon round it, and Poivrade sauce.
It is served cold au jambon, with oval slices of
ham and croutons of aspic ; or a la dame blanche,
with a sauce over it of Bechamel and aspic with
Tarragon vinegar, etc., garnished with Indian
pickles. This is sometimes called a la Princesse.
Longe de veau a la Montglas is braised, and served
with clear gravy or half glaze, garnished with
strips of chicken, tongue, truffles, and mush-
rooms.
Larded and braised, it is served piquee braisee, or
a la Eoyale ; a la macedoine de legumes — with a
vegetable macedoine. A la Cambaceres, it has a
border round it of small slices of tongue, truffles
112 MENUS MADE EASY.
and cucumber; white sauce with wine, chopped
mushrooms, etc.
The under part of a loin is roasted and dressed
as Filet de veau a la cremiere, with poached eggs,
and Bechamel sauce with cream, etc.
Filet de veau a la Chipolata is a veal steak braised,
and served with balls of sausage-meat, fried
bacon, and tomato sauce. It is also served
with capsicum sauce, sauce piment.
A Neck of veal dressed as —
Carre de veau au naturel is stewed, and served in
the sauce with chopped gherkins and vinegar.
A la Bourgeoise, it is stewed with vegetables.
A la Milanaise, it is braised, and served with a
Milanaise garnish.
Eoasted, it is served a la puree de celeris, with
stewed celery, and celery sauce.
A la St. Clair, with slices of fried ham and
tomato sauce.
A la Bruxellaise, with Brussels sprouts and white
sauce.
A la Printaniere, with spring vegetables.
A Breast of veal as —
Poitrine de veau rotie is roasted ; a la Soubise, it
is served with Soubise sauce.
Boned, stuffed, rolled, and braised, it is served
a la Jardiniere — with young vegetables ; or a la
Chipolata — with Chipolata garnish.
A Knuckle of veal as —
Jarret de veau a la Mancelk is stewed and served
with chestnut*.
REMOVES OR RELEVES. 313
Galantine de veau is a galantine of veal. It is
served cold, garnished with aspic.
Calf s head is served as—
Tete de veau au naturel, stewed, and garnished
with the tongue and brains.
farcie — stuffed with forcemeat, etc., and stewed.
Served in a white sauce with currants and
sultanas, it is a I'Allemande.
en tortue—cni in pieces and boiled with vegetables
and turtle herbs — basil, marjoram, thyme, bay
leaves, etc. ; served in the sauce with wine
and mushrooms.
Veal and ham pie is called Pate de veau aujambon.
Pate a Vltalienne is a veal and ham pie, with yolks
of hard-boiled eggs, and small balls of stuffing.
Timbale a la Franqaise is a pie of layers of slices of
larded veal, ham and forcemeat, in a shell of
paste.
Pate de pieds de veau a I'Ecossaise. A pie of calf s
feet minced with suet and apples, with gravy
and wine.
Pate chaud de godiveau is a hot pie of veal or fowl
forcemeat.
MUTTON.
Hanche de mouton is a roast haunch of mutton.
It maybe served an jus de groseilles with brown
sauce, currant jelly, etc.
Page 41
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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It is also served a la puree de champignons, on a
puree of mushrooms ; or aux petite legumes, with
stewed young carrots, turnips and onions, and
brown sauce.
For Veau en fricandeau, veal is larded on one
side with thick strips of bacon, on the other side
with fine ones, and braised.
The Loin as —
Longe de veau is roasted. Served a la Strasbour-
gienne, it has slices of Strasbourg or other
bacon round it, and Poivrade sauce.
It is served cold au jambon, with oval slices of
ham and croutons of aspic ; or a la dame blanche,
with a sauce over it of Bechamel and aspic with
Tarragon vinegar, etc., garnished with Indian
pickles. This is sometimes called a la Princesse.
Longe de veau a la Montglas is braised, and served
with clear gravy or half glaze, garnished with
strips of chicken, tongue, truffles, and mush-
rooms.
Larded and braised, it is served piquee braisee, or
a la Eoyale ; a la macedoine de legumes — with a
vegetable macedoine. A la Cambaceres, it has a
border round it of small slices of tongue, truffles
112 MENUS MADE EASY.
and cucumber; white sauce with wine, chopped
mushrooms, etc.
The under part of a loin is roasted and dressed
as Filet de veau a la cremiere, with poached eggs,
and Bechamel sauce with cream, etc.
Filet de veau a la Chipolata is a veal steak braised,
and served with balls of sausage-meat, fried
bacon, and tomato sauce. It is also served
with capsicum sauce, sauce piment.
A Neck of veal dressed as —
Carre de veau au naturel is stewed, and served in
the sauce with chopped gherkins and vinegar.
A la Bourgeoise, it is stewed with vegetables.
A la Milanaise, it is braised, and served with a
Milanaise garnish.
Eoasted, it is served a la puree de celeris, with
stewed celery, and celery sauce.
A la St. Clair, with slices of fried ham and
tomato sauce.
A la Bruxellaise, with Brussels sprouts and white
sauce.
A la Printaniere, with spring vegetables.
A Breast of veal as —
Poitrine de veau rotie is roasted ; a la Soubise, it
is served with Soubise sauce.
Boned, stuffed, rolled, and braised, it is served
a la Jardiniere — with young vegetables ; or a la
Chipolata — with Chipolata garnish.
A Knuckle of veal as —
Jarret de veau a la Mancelk is stewed and served
with chestnut*.
REMOVES OR RELEVES. 313
Galantine de veau is a galantine of veal. It is
served cold, garnished with aspic.
Calf s head is served as—
Tete de veau au naturel, stewed, and garnished
with the tongue and brains.
farcie — stuffed with forcemeat, etc., and stewed.
Served in a white sauce with currants and
sultanas, it is a I'Allemande.
en tortue—cni in pieces and boiled with vegetables
and turtle herbs — basil, marjoram, thyme, bay
leaves, etc. ; served in the sauce with wine
and mushrooms.
Veal and ham pie is called Pate de veau aujambon.
Pate a Vltalienne is a veal and ham pie, with yolks
of hard-boiled eggs, and small balls of stuffing.
Timbale a la Franqaise is a pie of layers of slices of
larded veal, ham and forcemeat, in a shell of
paste.
Pate de pieds de veau a I'Ecossaise. A pie of calf s
feet minced with suet and apples, with gravy
and wine.
Pate chaud de godiveau is a hot pie of veal or fowl
forcemeat.
MUTTON.
Hanche de mouton is a roast haunch of mutton.
It maybe served an jus de groseilles with brown
sauce, currant jelly, etc.