Boil in soup, with soup greens, for three and a half hours. Remove and, before it is cold, take off the cloth (which will have become loose), reroll, tie again and place the galantine between two boards, with a heavy wreight on them, until cold. Remove the strings, brush over with meat glaze and garnish with chopped aspic. (Glaze) — Soak a tablespoon of gelatine in a cup of clear consomme✪ Veal Galantine—English or gravy, heat until dissolved, add a few drops of caramel or kitchen bouquet and, when cold and on the point of setting, use as required. 352. VEAL ROAST— GERMAN Place a small roast of veal in a deep dish; almost cover with milk and let it stand for two days✪ Veal Roast—German. Transfer carefully to a roasting pan ; season with salt and pepper and baste well, from time to time, with the curdled milk which will form the gravy. 353. VEAL SHOULDER— BOURGEOISE Place a few slices of fresh pork or bacon in a Dutch oven or casserole. Lay on them a shoulder of veal and cover with more slices. Mix a pint of hot water with a table- spoon of vinegar, three chopped onions, a bit of garlic, a kitchen bouquet, a chopped green pepper (without seed), and two tablespoons of olive oil✪ Veal Shoulder—Bourgeoise. Pour it over the meat, cover closely and cook in a slow oven for three hours. Re- move the meat to a hot platter, strain the gravy and skim. 354. VEAL STUFFED— ITALIAN Have a pocket cut in a breast of veal, taking care not to have the bone cut. Soak three slices of milk bread in milk. Mix with three tablespoons of grated Parmesan, a bit of garlic, chopped fine, two tablespoons of olive oil, a teaspoon of sweet marjoram, powdered, salt and pepper to taste and three well beaten eggs✪ Veal Stuffed—Italian. Truffles and mushrooms may be added if desired. When well mixed stir in an unbeaten egg and fill the pocket. Sew up, place the veal in a greased baking pan, smear well with grease and bake for an hour, or tie in a floured cloth and boil. In the latter case, place between boards with a heavy weight on them. Cool and cover with meat glaze (No. 351) before serving. £744496 IPO MEAT, POULTRY AND GAME 355. ARROZ Y POLLO A LA VALENCIANA— SPANISH Soak a cup of rice overnight, then drain and dry. Heat a large spoon of sweet oil, or lard, in a frying pan and cook in it three slices of ham (cut up), the rice, a large onion (chopped), an inch of garlic sausage (minced), a chopped sweet pepper (without seeds), and a teaspoon of salt. When nicely browned cover with boiling water; add a young chicken (disjointed), a piece of loin of pork (cut up), two sweet peppers, a few string beans, peas, or artichokes✪ Arroz y Pollo a la Valenciana—Spanish (cut up). Put on a lid and simmer until tender; then steam for a few moments before serving. 356. CHICKEN BOURGEOISE Cut a large frying chicken into eight parts. Dust with salt and pepper and dredge with flour. Fry in olive oil and butter, mixed, until brown, then transfer to another pan and bake for fifteen minutes. Sprinkle with chopped onion and cook five minutes more. Fry in the hot oil a pint of diced potatoes mixed with a chopped onion✪ Chicken Bourgeoise, salt and pep- per. When brown arrange on a hot platter around the chicken. 357. CHICKEN CASSOULET— OLD FRENCH ✪ Chicken Cassoulet—Old French

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Boil in soup, with soup greens, for three and a half hours. Remove and, before it is cold, take off the cloth (which will have become loose), reroll, tie again and place the galantine between two boards, with a heavy wreight on them, until cold. Remove the strings, brush over with meat glaze and garnish with chopped aspic. (Glaze) — Soak a tablespoon of gelatine in a cup of clear consomme or gravy, heat until dissolved, add a few drops of caramel or kitchen bouquet and, when cold and on the point of setting, use as required. 352. VEAL ROAST— GERMAN Place a small roast of veal in a deep dish; almost cover with milk and let it stand for two days. Transfer carefully to a roasting pan ; season with salt and pepper and baste well, from time to time, with the curdled milk which will form the gravy. 353. VEAL SHOULDER— BOURGEOISE Place a few slices of fresh pork or bacon in a Dutch oven or casserole. Lay on them a shoulder of veal and cover with more slices. Mix a pint of hot water with a table- spoon of vinegar, three chopped onions, a bit of garlic, a kitchen bouquet, a chopped green pepper (without seed), and two tablespoons of olive oil. Pour it over the meat, cover closely and cook in a slow oven for three hours. Re- move the meat to a hot platter, strain the gravy and skim. 354. VEAL STUFFED— ITALIAN Have a pocket cut in a breast of veal, taking care not to have the bone cut. Soak three slices of milk bread in milk. Mix with three tablespoons of grated Parmesan, a bit of garlic, chopped fine, two tablespoons of olive oil, a teaspoon of sweet marjoram, powdered, salt and pepper to taste and three well beaten eggs. Truffles and mushrooms may be added if desired. When well mixed stir in an unbeaten egg and fill the pocket. Sew up, place the veal in a greased baking pan, smear well with grease and bake for an hour, or tie in a floured cloth and boil. In the latter case, place between boards with a heavy weight on them. Cool and cover with meat glaze (No. 351) before serving. £744496 IPO MEAT, POULTRY AND GAME 355. ARROZ Y POLLO A LA VALENCIANA— SPANISH Soak a cup of rice overnight, then drain and dry. Heat a large spoon of sweet oil, or lard, in a frying pan and cook in it three slices of ham (cut up), the rice, a large onion (chopped), an inch of garlic sausage (minced), a chopped sweet pepper (without seeds), and a teaspoon of salt. When nicely browned cover with boiling water; add a young chicken (disjointed), a piece of loin of pork (cut up), two sweet peppers, a few string beans, peas, or artichokes (cut up). Put on a lid and simmer until tender; then steam for a few moments before serving. 356. CHICKEN BOURGEOISE Cut a large frying chicken into eight parts. Dust with salt and pepper and dredge with flour. Fry in olive oil and butter, mixed, until brown, then transfer to another pan and bake for fifteen minutes. Sprinkle with chopped onion and cook five minutes more. Fry in the hot oil a pint of diced potatoes mixed with a chopped onion, salt and pep- per. When brown arrange on a hot platter around the chicken. 357. CHICKEN CASSOULET— OLD FRENCH

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